Dinner on one pan with this Parmesan Crusted Steak and Potato Sheet Pan Dinner means simple and delicious dinner without the extra dishes! Juicy flank steak and crispy potatoes served with asparagus. A full meal on one pan!
Welcome to 2019!
The beginning of the a new year is always exciting–full of hope and full of possibility. A fresh page, a clean slate, whatever you want to call it. I am all about setting goals, starting the year off with intentions, but I am not big on New Year diets of any kind.
I spent a lot of holiday seasons worried and anxious about gaining weight, overdoing it on the treats and then starting the new year off swearing off all things I enjoy to make up for having any kind of fun during the season.
There are a lot of things I used to swear off in the beginning of the year and pray that I would have the willpower to keep at it. It was typically whatever the trend was–cut out carbs, say NO to sugar, absolutely NOOOO refined flour–whatever was the buzzword, I took that route.
Do you think I was successful?? No!
Maybe I lost some weight, maybe I didn’t. But more often than not, I played the constant game of restriction and the backfire from restriction was the binge. More often than not, I would eat the whole package of cookies because I would not allow myself to eat any. Or the entire pint of ice cream, or whatever it was that I wouldn’t allow myself to eat.
And then the guilt set in. From there, I was basically trying to make up for whatever awful mistake I thought I made for the next several days and then the cycle would just start all over again.
Over. And. Over. Again.
And then a couple years ago, the new year started off without any sort of wish to change my body. And while everyone around me was cutting carbs or Whole 30-ing, I decided to spend more time healing my relationship with food and my body.
I ate what I craved, at any given time. I listened to what my body wanted, needed, what it craved after so many years of restriction. While others were cutting carbs, I was eating them. I munched on ice cream while friends swore it off completely. But I was never happier–ever.
And after doing this for several years now, my body has found the place, the sweet spot it wants to be. And I don’t fight it, I feed it. I nourish it. I listen to it. So very different from what I knew for so long.
And what on earth does this have to do with Steak and Potatoes???
I will tell you!
In the food blogging world, January and February are SUPER busy with people hunting down recipes that are keto, low carb, weight watchers, Whole 30, macro friendly and all other diet trends.This is the biggest time for many food bloggers as traffic hits the highest of highs for the entire year. Many plan accordingly and get all of the diet friendly recipes ready to go.
But that is not what it’s gonna be here.
I could try to create those sorts of recipes but instead, I am just gonna create what I crave, what I love, and let the rest just fall into place. It’s only best that I create what I am passionate about and that is that! I am gonna eat potatoes and carbs and dairy (although if you have a dairy allergy I don’t suggest it.) I am going to kick the New Year recipe off with a nice steak and potato dinner that my hubby raved about recently because he was so excited for steak and potatoes.
There was a time when I would think, ok, I can have the steak and the asparagus in this Parmesan Crusted Steak Meal, but then say no no no nooo to the potatoes. I would think, oh no, not white potatoes, those aren’t healthy, those aren’t nutrient dense. I would want the potatoes, but I was not going to let myself have them.
But THAT is no more.
I am gonna kick off the new year with food I love. And enjoy every bite, as I do every day.
You don’t have to eat a certain way, you don’t have to give up certain foods. You don’t have to follow a certain detox or cleanse just because your favorite celebrity lost x amount of pounds in just two weeks by doing so. Nope, you can still eat exactly what you want, balanced in the way that is right for you, that you enjoy and that your body says you need.
You don’t have to be miserable the next month by cutting out all of the things that you love. PROMISE.
Have these delicious and crispy parmesan crusted potatoes with a juicy steak dusted in parmesan and peppercorn and some crispy asparagus. Enjoy your Parmesan Crusted Steak dinner with a warm piece of bread and maybe a glass of wine as well. Is that what you want?? If so, then eat it! You have full permission, whether it is January 1st or any other day of the year!
What you need to know about this Parmesan Crusted Steak and Potato Sheet Pan Dinner Recipe:
- Sheet pan meals are the BEST! So few dishes, so few pots and pans to clean up. That makes them a breeze. You will probably want to toss the potatoes with the oil and ingredients in a bowl, but honestly, you could do this on the pan if you want.
- You never have to be shy with the parmesan. While I have specific amounts because that’s what you have to do when you share a recipe, I don’t even follow that half the time other than when developing the recipe. You can never go wrong with more parmesan. Promise. And it’s part of the steak, potatoes and asparagus in this recipe!
- Steaks of different thickness will cook in different amounts of times. My steak was a touch under two inches thick so base the amount of time to cook off of that if you need to add or subtract. Also, here are some more great tips on broiling flank steaks!
- You can season the steak and potatoes earlier in the day and then cook when you are ready for dinner if you like or you can do it all right before your meal. Still amazing!
- This parmesan crusted steak recipe cooks QUICK. Broiling really works fast and you don’t want to over cook this one if you can help it. The potatoes will cook on their own for several minutes before the rest is added so this meal isn’t 100% a place in the oven and walk away, some watching is required.
Love sheet pan or super simple dinner recipes? Check out these Sweet and Smoky Sheet Pan Chicken Fajitas!
- 1 1/2 lb flank steak
- 2 lb Red Potatoes
- 1 lb asparagus
- 3-4 garlic cloves
- 1 tsp parsley
- 4-5 T Parmesan (I used grated)
- 3 1/2 T olive oil
- 1 tsp crushed pepper corn
- Sea salt
Preheat oven to Broil, High.
Slice off ends of asparagus and rinse, pat dry. Cut potatoes into quarters. (If they are larger red potatoes, cut into eighths)
In a medium bowl, or on sheet pan that has been sprayed with oil, toss together potatoes, 2 T olive oil, 1 minced garlic clove, 1/2 tsp crushed peppercorn and parsley. Toss well to coat all potatoes evenly. Then ignore this completely and toss in more parmesan because, you know....
Spread potatoes evenly on sheet pan and broil for 5-7 minutes or until they just start to lightly brown.
While potatoes are cooking, spread 1 T olive oil on both sides of steak and salt as desired. Spread two garlic cloves, the rest of the crushed pepper or even whole peppercorns will work here as well. Sprinkle 2 T parmesan onto steak as well.
When potatoes are ready, push them all to the side and place steak next to them. Add asparagus and sprinkle them with a drizzle of olive oil (1/2 T), the rest of the parmesan, one garlic clove minced and sea salt and pepper to taste.
Place pan back into oven and broil cooking steak each side 4-6 minutes on each side and then check for desired doneness. For the thickness of our steak, this cooked it to medium.
Remove pan from oven and allow to cool for several minutes. Serve with an extra sprinkle of parmesan and enjoy!