Sheet Pan Steak & Sweet Potato
Sliced flank steak with roasted sweet potato wedges and broccolini on one pan. 50g protein per serving — a steakhouse meal made simple.
PROTEIN 50g
CALORIES 520
P:E RATIO 1.0
TIME 30m
YIELD 4
P:E 1.0
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1.5 lbs flank steak FLAVOR
3 large sweet potatoes, cut into wedges CARB BASE
1 bunch broccolini (about 1 lb), trimmed HIGH FIBER
3 tbsp olive oil FLAVOR
2 tsp garlic powder FLAVOR
1 tsp smoked paprika FLAVOR
1 tsp onion powder FLAVOR
1 tsp salt FLAVOR
1/2 tsp black pepper FLAVOR
2 tbsp chimichurri (store-bought or homemade) FLAVOR
MEAL PREP LOGISTICS
- Storage: Store sliced steak and veggies for up to 4 days. Steak is best within 3 days.
- Batching: Preheating the sheet pan is the secret — it gives the sweet potatoes and steak a restaurant-quality sear.
- Reheat: Microwave at 70% power for 90 seconds. Steak reheats better in a skillet — 1 minute per side.
EXECUTION STEPS
01
THE MACRO PREP
Preheat oven to 425°F with the sheet pan inside (preheating the pan gives a better sear).
02
THE MACRO PREP
Toss sweet potato wedges with 1 tbsp olive oil, salt, and pepper.
03
HIGH HEAT SEAR
Remove hot pan carefully. Spread sweet potatoes in a single layer. Roast for 10 minutes.
04
THE MACRO PREP
Season flank steak on both sides with garlic powder, paprika, onion powder, salt, and pepper.
05
STEP 5
After 10 minutes, push potatoes to the edges. Place steak in the center, broccolini around it. Drizzle broccolini with remaining oil.
06
STEP 6
Roast 10-12 minutes for medium-rare steak (135°F internal).
07
STEP 7
Rest steak 5 minutes, then slice against the grain. Serve with chimichurri.
PRIMARY CATEGORY
EXPLORE MORE Sheet Pan ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 1.5 lbs flank steak
- 3 large sweet potatoes, cut into wedges
- 1 bunch broccolini (about 1 lb), trimmed
- 3 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chimichurri (store-bought or homemade)