Sizzling Steak and Potato Sheet Pan

Ingredients

• 1.5 lbs top sirloin steak, cut into 1-inch cubes
• 2 lbs baby gold potatoes, halved or quartered
• 3 tablespoons extra virgin olive oil, divided
• 2 sprigs fresh rosemary, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 2 tablespoons fresh parsley, chopped, for garnish

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a large bowl, toss the potatoes with 2 tablespoons of olive oil, minced garlic, chopped rosemary, salt, and pepper until well-coated.

3. 3

   Spread the potatoes in a single, even layer on a large rimmed baking sheet. Roast for 20 minutes to give them a head start.

4. 4

   While the potatoes are roasting, add the steak cubes to the same bowl. Toss with the remaining 1 tablespoon of olive oil, onion powder, smoked paprika, and another pinch of salt and pepper.

5. 5

   After 20 minutes, carefully remove the hot pan from the oven. Quickly arrange the seasoned steak bites in a single layer among the potatoes, ensuring they make contact with the pan.

6. 6

   Return the pan to the oven and roast for an additional 10-12 minutes for medium-rare steak, or until the steak is cooked to your desired doneness and the potatoes are golden and fork-tender.

7. 7

   Remove the pan from the oven and let it rest for 5 minutes. This allows the steak juices to redistribute. Garnish generously with fresh parsley before serving.