Name: Parmesan Crusted Steak and Potato Sheet Pan Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 lb flank steak; 2 lb Red Potatoes; 1 lb asparagus; 3-4 garlic cloves; 1 tsp parsley (dried); 4-5 T Parmesan (I used grated); 3 1/2 T olive oil; 1 tsp cracked pepper; ½ tsp Sea salt, more or less to taste

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Dinner on one pan with this Parmesan Crusted Steak and Potato Sheet Pan Dinner means simple and delicious dinner without the extra dishes! Juicy flank steak and crispy potatoes served with asparagus. A full meal on one pan!

Parmesan crusted Flank steak sliced on sheet pan with fork.

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Parmesan Crusted Steak and Potatoes

Sheet pan meals are a life saver and some of the most popular recipes here on lemons + zest. Less mess; less dishes; the whole meal cooked on ONE PAN. It doesn’t get better!

This Parmesan Crusted Steak Sheet Pan Dinner is one of those meals I can always count on. I never get a single argument when this one is served. EVER. And I have tough critics. It isn’t a walk in the park to feed my boys!

Steak is most certainly not an everyday occurrence for us, so when we do have steak, it has to be GOOD. Most of the time for me, that means grilled steak. But a nice flank steak can be cooked mighty fine in the oven, let me tell you!

This dinner is the whole package:

simple to whip up
uses very few dishes
is full of parmesan goodness that no one can resist!

What you need to make this Parmesan Crusted Steak Sheet Pan Dinner:

Try to find a flank steak that is a pretty even thickness throughout. This will make cooking it much easier and will save you from having one really done side and one that is barely rare.
I always opt for asparagus, but I have had quite a few readers use green beans in this sheet pan dinner with the same cooking time. Feel free to switch it up!
I find that freshly cracked peppercorn brings a level of flavor to steak that is unlike any other. If you have access to it, please opt for it!

Ingredients needed to make steak dinner.

If your mouth is already watering–I get it. This is one of our very favorite dinners of all time!

How to make this recipe:

Process photos with seasoned potatoes in bowl and then on sheet pan.

Preheat your oven to broil on HIGH.
Quarter the potatoes, or if they are pretty large, but them into eighths. Rinse and cut off the ends of the asparagus and set aside.
In a medium bowl, or right on the sheet pan, toss together potatoes, olive oil, parsley, garlic, pepper and parmesan. Add salt to taste. Make sure the potatoes are evenly coated with olive oil. (steps 1 and 2)
Spread the potatoes evenly on the sheet pan and place in oven to broil. (step 3)

Steak seasoned on plate and then added to sheet pan.

While potatoes are broiling, spread olive oil, parmesan, garlic, pepper and salt to taste on both sides of the steak. (step 4)
After about 8 minutes, remove the potatoes from the oven and push them all to one end. Add the steak to the sheet pan. Place the asparagus on the pan and drizzle the rest of the olive oil, parmesan, garlic and pepper (salt if desired), and gently toss to coat. You can certainly prep the asparagus in the bowl you seasoned the potatoes in if you prefer. (step 5)
Place the sheet pan back into the oven and broil 4-6 minutes on each side. flipping halfway. Remove the sheet pan from the oven and check for desired doneness of the steak. If it is not cooked to your liking, remove the potatoes and asparagus and place just the steak back in until cooked to your preference. (step 6)

Parmesan crusted steak with potatoes and asparagus on sheet pan.

Notes:

The biggest variable of this parmesan crusted steak recipe is the cut of steak. If your steak is on the thicker side (anything that is much more than 1 1/2 inches), you can add the steak in the beginning with the potatoes and wait to add the asparagus until the last 5-7 minutes. I have also had some readers cook this recipe on two separate sheet pans so the steak can stay in longer if necessary.
You can cook this on a broiler pan or put all of the ingredients on a rack on top of the sheet pan if you don’t want the steak cooking in any of the extra juices.
You never have to be shy with the parmesan. While I have specific amounts because that’s what you have to do when you share a recipe, I don’t even follow that half the time other than when developing the recipe. You can never go wrong with more parmesan.
You can season the steak and potatoes earlier in the day and then cook when you are ready for dinner if you like or you can do it all right before your meal. Still amazing!

Check out these other sheet pan dinner recipes:

DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!

This post was originally published January 2019. I updated copy and photos to be include step by step photos and more tips for a successful dinner!

Parmesan Crusted Steak and Potato Sheet Pan Dinner

4.67 from 66 votes

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Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings:

Calories: 546kcal

Author: Lorie Yarro

Ingredients

1 1/2 lb flank steak
2 lb Red Potatoes
1 lb asparagus
3-4 garlic cloves
1 tsp parsley (dried)
4-5 T Parmesan (I used grated)
3 1/2 T olive oil
1 tsp cracked pepper
½ tsp Sea salt, more or less to taste

Instructions

Preheat oven to Broil, High.
Slice off ends of asparagus and rinse, pat dry. Cut potatoes into quarters. (If they are larger red potatoes, cut into eighths)
In a medium bowl, or on sheet pan that has been sprayed with oil, toss together potatoes, 2 T olive oil, 2 T parmesan, 1 minced garlic clove, 1/2 tsp cracked pepper, salt to taste and parsley. Toss well to coat all potatoes evenly. (Then ignore this completely and toss in more parmesan because, you know….)
Spread potatoes evenly on sheet pan and broil for 6-8 minutes or until they just start to lightly brown.
While potatoes are cooking, spread 1 T olive oil on both sides of steak and salt as desired. Spread two garlic cloves, the rest of the pepper. Sprinkle 2 T parmesan onto steak as well.
When potatoes are ready, push them all to the side and place steak next to them. Add asparagus* and sprinkle them with a drizzle of olive oil (1/2 T), the rest of the parmesan, one garlic clove minced and sea salt and pepper to taste.
Place pan back into oven and broil cooking steak each side 4-6 minutes on each side and then check for desired doneness. This should be cooked to about medium, if you want it more done, cook each side about 2 minutes or so longer. (You may need to remove the asparagus at this time)
Remove pan from oven and allow to rest for 5-10 minutes. Serve with an extra sprinkle of parmesan and enjoy!

Notes

* If your steak is thick, feel free to wait until you flip the steak to add the asparagus so as not to overcook it.

If your steak is on the thicker side, you can add the steak in the beginning with the potatoes and wait to add the asparagus until the last 5-7 minutes. I have also had some readers cook this recipe on two separate sheet pans so the steak can stay in longer if necessary.
You can cook this on a broiler pan or put all of the ingredients on a rack on top of the sheet pan if you don’t want the steak cooking in any of the extra juices.
You never have to be shy with the parmesan. While I have specific amounts because that’s what you have to do when you share a recipe, I don’t even follow that half the time other than when developing the recipe. You can never go wrong with more parmesan.
You can season the steak and potatoes earlier in the day and then cook when you are ready for dinner if you like or you can do it all right before your meal. Still amazing!

Nutrition

Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!