Enjoy steak any night of the week with this easy sheet pan meal. Tender sliced steak is made flavorful with a simple marinade and then cooks in the oven with asparagus and potato wedges. You’ll love the taste and you’ll really love the minimal clean up!

When David and I were first married we had steak night at least once a week. Neither of us was particularly confident in the kitchen but we quickly discovered we could manage steaks on the grill. Add a baked potato and we felt like we were fine dining. When you’re 25 every steak dinner feels like you’re at a five star restaurant, am I right?

I’ve had fewer opportunities for steak since David’s alpha-gal diagnosis around 6 years ago (because it means he’s allergic to red meat). Ya’ll have never seen a sadder man than David when he’s surrounded by steak he can’t have. Now I save my steak nights for when he’s on business trips. This means it’s just the kids and I for dinner so I quickly found ways to make steak as easy and kid-friendly as possible. This sheet pan meal absolutely accomplishes that, friend.

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Potatoes
  • Sirloin steak
  • Asparagus
  • Olive oil
  • Coconut aminos
  • Seasonings

To make this sheet pan meal you’ll first combine the marinade ingredients and steak. Let the marinade work its magic while you prepare and cook the potatoes.

Slice the potatoes into wedges. Season and add to a parchment paper covered baking sheet. Place in the oven. The potatoes won’t finish cooking here. They require more time than the other ingredients so we’re giving them a head start.

Then add the steak and asparagus. Bake a little longer. Enjoy!

How long should you marinate the steak?

You can let the steak marinate while you prep and cook the potatoes. If you have the time you can also marinate the steak for up to 12 hours. So go with which ever option works well for your schedule!

What potatoes are best to use?

I recommend russet, gold, or yellow potatoes for this recipe.

What size baking sheet should you use?

I use a 12 x 17 baking sheet for all my sheet pan recipes. This accommodates a lot of food without overcrowding.

What is a substitute for coconut aminos?

If you don’t have coconut aminos you can use a low sodium soy sauce. I personally made the switch to coconut aminos about six years ago because it tastes nearly identical but contains zero soy and a lot less sodium. I have an entire blog post about coconut aminos if you want to learn more.

How to slice your potato wedges

You want to start with potatoes that are the same size. Then cut the wedges so that every wedge is uniform in size. This helps them all cook evenly and you won’t end up with some overcooked or undercooked wedges.

Large potatoes: Slice in half lengthwise. Then slice each half into fourths (also lengthwise). You’ll have 8 total wedges.

Medium potatoes: Slice in half lengthwise. Then slice each half into thirds (also lengthwise). You’ll have 6 total wedges.

Small potatoes: Slice in half lengthwise. Then slice each half in half (also lengthwise). You’ll have 4 total wedges.

How to store leftovers

Leftovers can be refrigerated in an airtight container for up to 3 days. You can also freeze it for up to 3 months.

5 from 1 vote

Easy Sheet Pan Steak Dinner

Enjoy steak any night of the week with this easy sheet pan meal. Tender sliced steak is made flavorful with a simple marinade and then cooks in the oven with asparagus and potato wedges. You'll love the taste and you'll really love the minimal clean up!

Ingredients 

Potatoes

  • 1 lb potatoes
  • 1 1/2 tbsp olive oil, extra virgin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Steak

  • 1 lb top sirloin steak, thinly sliced, about 1/2-inch thick pieces
  • 1 1/2 tbsp coconut aminos, can sub reduced sodium soy sauce
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder

Asparagus

  • 1 lb fresh asparagus, trimmed
  • 2 tsp olive oil , extra virgin
  • 1/4 tsp salt

Instructions

  • Combine the coconut aminos, salt, pepper, paprika, and garlic powder in a resealable plastic bag or bowl. Add the sliced sirloin to the marinade, seal the bag (or bowl), and toss to coat. Set aside while you prepare the other ingredients. (You can marinate for up to 12 hours if you prefer.)
  • Preheat the oven to 400°F. Line a 12" x 17" baking sheet with parchment paper.
  • Slice your potatoes in half lengthwise. Then lay both halves on the cutting board and slice each half 2 to 4 times (depending on the size of the potato) to create wedges.
    Large potatoes: Slice in half lengthwise. Then slice each half into fourths (also lengthwise). You'll have 8 total wedges.
    Medium potatoes: Slice in half lengthwise. Then slice each half into thirds (also lengthwise). You'll have 6 total wedges.
    Small potatoes: Slice in half lengthwise. Then slice each half in half (also lengthwise). You'll have 4 total wedges.
  • Add potato wedges to prepared baking sheet. Drizzle with oil, garlic powder, salt, and pepper. Use a spatula or your hands to stir and fully coat potatoes. Spread coated potatoes on baking sheet. Place in the oven and bake for 20 minutes.
  • Remove potatoes from oven. Carefully flip potatoes and move them so they're in a single layer occupying about 1/3 of the baking sheet.
  • Spread marinated steak on one third of baking sheet beside potatoes. Add asparagus to remaining one third. Drizzle olive oil on asparagus. Add the salt to the asparagus. Bake for 8 to 10 minutes, or until steak is how you like it.

Nutrition

Calories: 327kcal, Carbohydrates: 26g, Protein: 30g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 67mg, Sodium: 927mg, Potassium: 1126mg, Fiber: 5g, Sugar: 3g, Vitamin A: 923IU, Vitamin C: 29mg, Calcium: 69mg, Iron: 5mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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