About this recipe

A hearty, no-fuss sheet pan dinner featuring tender, herb-butter-coated steak bites and golden roasted potatoes — all cooked on one pan for easy cleanup. Seasoned with garlic, smoked paprika, and fresh rosemary, this family-friendly classic delivers bold, savory flavor with minimal effort.

Instructions

1. 1

   Preheat your oven to ![425°F]. Line a large baking sheet with aluminum foil or parchment paper for easy cleanup. In a large mixing bowl, toss the yukon gold potatoes cubes with 2 tablespoons of olive oil, half the garlic, ½ teaspoon paprika, ½ teaspoon kosher salt, and a few grinds of black pepper until evenly coated. Spread them in a single layer on one side of the prepared baking sheet, making sure they aren't crowded.

2. 2

   Roast the yukon gold potatoes for 15 minutes, flipping once halfway through, until they begin to turn golden on the edges.

3. 3

   While the yukon gold potatoes roast, pat the sirloin steak cubes dry with paper towels. In a bowl, whisk together the melted butter, remaining 1 tablespoon olive oil, remaining garlic, remaining ½ teaspoon paprika, Worcestershire sauce, rosemary, thyme, remaining ½ teaspoon kosher salt, and black pepper. Add the sirloin steak cubes and toss to coat thoroughly.

4. 4

   After the yukon gold potatoes have had their 15-minute head start, push them to one side and arrange the seasoned sirloin steak cubes in a single layer on the other side of the baking sheet. Return the pan to the oven and roast for 12–15 minutes, until the sirloin steak reaches your desired doneness (%[130–135°F for medium-rare], %[145°F for medium]) and the yukon gold potatoes are fork-tender and golden.

5. 5

   Remove the pan from the oven and let the sirloin steak rest for 5 minutes — this keeps it juicy. Taste the yukon gold potatoes and adjust seasoning if needed. Scatter fresh Italian flat-leaf parsley over everything and serve directly from the pan.