PREP TIME 10 mins | COOK TIME 30 mins | TOTAL TIME 40 mins | SERVES 4
A spectacular steak dinner….all on one pan? I’m in. Here’s the whole how-to video.
Ever since Molly Gilbert’s Sheet Pan Suppers I’ve been enthralled by the concept of shoving a bunch of ingredients on one big baking sheet, chucking it in the oven and walking away.
This combo needs a titch more attention than that, but ultimately you get one lovely big pan of supper. Flank steak works nicely under the broiler, but it can end up looking a bit grey, hence the little gremolata-style parsley garnish (which also tastes great).
With all steak, but especially any steak served sliced, it’s crucial to let the meat rest for at least 5 and up to 15 min. It sounds counter-intuitive but it’s the secret to keeping the steak wonderfully juicy.
I use a half-sheet pan (aka a jellyroll pan) for this and most of my other roasting adventures. I have 2 and they see a lot of action).
One-Pan London Broil Dinner
1.5 kg baby potatoes
1 large bunch asparagus, woody ends trimmed
1 tbsp canola oil
½ tsp salt, divided
500 g flank steak
2 tbsp chopped parsley
Zest of 1 lemon
Preheat oven to 400F. Line a large rimmed baking sheet with foil. Slice potatoes in half and place on prepared baking sheet. Drizzle with oil, toss well to coat then spread out in an even layer. Sprinkle with ¼ tsp salt and season with fresh pepper. Roast 15 min or until almost tender and slightly golden.
Take the pan out of the oven and make a space in the middle of the pan. Move oven rack to the highest rungs. Preheat broiler.
Make several shallow cuts in one side of the steak in a diamond pattern. Place steak in the space, cut side up, on the pan. Sprinkle with half of remaining ¼ tsp salt and season with fresh pepper. Broil 5 min, then flip and broil another 5 min for medium-rare. Remove steak to a cutting board to rest.
Place asparagus on the pan (with potatoes) and toss a bit to coat with oil from the pan. Sprinkle with remaining salt and broil 3 to 5 min or until tender and golden.
Slice steak very thinly against the grain and sprinkle with chopped parsley and lemon zest.
TIP: Whenever cooking under the broiler keep a very very close watch on things. Some broilers are hot and fast, others are slow and easy, and dinner can get burnt in the blink of an eye.
Click below for a printable version of this recipe.