Sheet Pan Steak and Potatoes

Ingredients

• 1½ lb sirloin steak
• 1½ lb Yukon Gold potatoes
• 12 oz broccoli florets
• 3 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.
2. Cut potatoes into 1-inch cubes. In a large bowl, toss potatoes with 1.5 tablespoons olive oil, 0.5 teaspoon garlic powder, 0.25 teaspoon onion powder, 0.25 teaspoon paprika, 0.25 teaspoon dried thyme, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Spread potatoes in a single layer on one side of the prepared sheet pan.
3. Roast potatoes for 15 minutes. While potatoes roast, cut steak into 1-inch cubes. In the same bowl, toss steak with the remaining 1.5 tablespoons olive oil, 0.5 teaspoon garlic powder, 0.25 teaspoon onion powder, 0.25 teaspoon paprika, 0.25 teaspoon dried thyme, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
4. Remove sheet pan from oven. Add steak cubes to the other side of the sheet pan, next to the potatoes. Add broccoli florets to the pan, tossing them lightly with any remaining oil. Return to oven and roast for another 10-15 minutes, or until steak reaches desired doneness and vegetables are tender.
5. If desired, garnish with fresh chopped parsley before serving.