Sheet Pan Herb-Crusted Beef with Roasted Vegetables
Sear flank steak with aromatic herbs and roast vegetables until tender-crisp for a simple, flavorful dinner. This american-inspired beef (keto) ready in about 35 minutes pairs flank steak, olive oil, dried rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs flank steak
- 3 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp salt
- 2 cups broccoli florets
- 1.5 cups, sliced 1/2-inch thick zucchini
Instructions
- Step 1: Preheat oven to 425°F. Place 3 tbsp olive oil in a large sheet pan and heat for 2 minutes until shimmering.
- Step 2: Pat 1.5 lbs flank steak dry, then sprinkle evenly with 1 tsp dried rosemary, 1 tsp dried thyme, and 1/2 tsp salt.
- Step 3: Add 2 cups broccoli florets and 1.5 cups zucchini to the sheet pan, tossing to coat in oil.
- Step 4: Arrange steak on top of vegetables and roast for 20 minutes until steak reaches 130°F internal temperature.
- Step 5: Let rest 5 minutes before slicing against the grain.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Herb-Crusted Beef with Roasted Vegetables take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Herb-Crusted Beef with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.
Can I substitute ingredients in Sheet Pan Herb-Crusted Beef with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Herb-Crusted Beef with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sheet Pan Herb-Crusted Beef with Roasted Vegetables keto?
Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
