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Flank Steak Sheet Pan with Summer Vegetables

  • 10 min
    Prep Time
  • 30 min
    Total Time
  • 4 people
  • 367 per 1 serving


  • 4 cups Pacific Foods® Organic Beef Broth
  • 1 pound baby red potatoes, halved
  • 1 bunch asparagus, trimmed and cut into 2-inch long pieces
  • 1/2 teaspoon sea salt, plus more to season steak
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons fresh rosemary leaves, chopped, plus a few sprigs to garnish
  • 1 pound beef flank steak


  • Step 1

    Add the broth to a large pot. Bring to a boil. Add potatoes and boil until tender, about 12 minutes. Drain. 

  • Step 2

    Transfer potatoes to a large rimmed baking sheet and add asparagus. Drizzle with 2 tablespoons olive oil, rosemary, sea salt and pepper. 

  • Step 3

    On a plate, drizzle steak with remaining tablespoon of olive oil and season generously with salt and pepper. Add to the baking sheet in the middle of the potatoes and asparagus. 

  • Step 4

    Broil until steak is medium, about 4 minutes per side. Remove from the oven and let rest. Garnish with rosemary sprigs, slice steak and serve with potatoes and asparagus.

Calories 367
Total Fat 16 g
Sat. Fat 4.0 g
Trans Fat 0 g
Cholesterol 66 mg
Sodium 866 mg
Total Carb 22 g
Dietary Fiber 4 g
Sugar 2 g
Protein 30 g
Vitamin D 0 %DV
Calcium 5 %DV
Iron 28 %DV
Potassium 23 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.