This sheet pan steak dinner has a lot to love—the steak entrée and the potato and green bean sides cook at the same time on a sheet pan and cleanup is minimal.
Ingredients
- tenderized round steak: 1 pound
- Brazilian steakhouse marinade mix, such as McCormick® Grill Mates® Brazilian Steakhouse Marinade: 1 pack (1.06 ounce pack)
- oil: 0.25 cup
- water: 0.25 cup
- red wine vinegar: 1 Tbsp
- baby potatoes: 3 cups (halved)
- French green beans: 1 pound (trimmed)
- onion & garlic potato seasoning, such as McCormick® Toasted Onion & Garlic Potato Seasoning: 1 pack (1.25 ounce pack, toasted)
- oil: 2 Tbsp
Metric Conversion
Stages of cooking
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Place steak in a resealable plastic bag. Whisk together marinade mix, 1/4 cup oil, water, and red wine vinegar in a small bowl; pour into the bag. Reseal the bag, pressing out excess air, and squeeze bag to coat steak. Marinate steak in the refrigerator for a minimum of 30 minutes or up to overnight.
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Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with foil.
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Place baby potatoes, green beans, and 2 tablespoons oil in a large resealable plastic bag; toss well to coat. Sprinkle in potato seasoning, reseal the bag, and toss again.
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Spread vegetables in a single layer on the prepared sheet; add steak on top of vegetables.
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Bake in the preheated oven until potatoes are tender and steaks are firm and reddish-pink and juicy in the center, about 1 hour. Turn on the broiler, and broil steak for 3 minutes. Turn steak over and broil 3 minutes more. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Serve immediately.
