Ingredients:

  • 1.5 lbs top sirloin or flank steak, cut into 1-inch cubes
  • 1 tbsp neutral oil
  • 1 lb baby Yukon Gold potatoes, sliced into 1/2-inch rounds
  • 2 cups broccoli florets
  • 1 medium red bell pepper, sliced into strips
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1.5 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Heat the pan. Place an empty large rimmed baking sheet in the oven and preheat to 425°F (220°C). Note: This creates the sear effect the moment food touches the pan.
  2. Prep the potatoes. In a large mixing bowl, toss the 1 lb of sliced baby Yukon Gold potatoes with 1/2 tbsp of neutral oil, and half of the salt and pepper.
  3. The first roast. Carefully spread the potatoes in a single layer onto the preheated hot pan. Roast for 12 minutes until the bottoms start to golden.
  4. Season the rest. While the potatoes roast, use that same bowl to toss the 1.5 lbs of steak bites, 2 cups broccoli, and sliced red bell pepper with the remaining oil, garlic, smoked paprika, and oregano.
  5. Combine ingredients. Slide the pan out, move the potatoes to one side, and spread the steak and vegetable mixture across the remaining space. Ensure nothing is overlapping.
  6. The second roast. Return the pan to the oven for 8–10 minutes. This is our second numeric checkpoint — 8 minutes for medium rare, 10 for medium.
  7. Flash broil. If you want a charred finish, switch the oven to the broil setting for the final 2 minutes. Watch closely to prevent burning.
  8. The butter finish. Remove from the oven and immediately drizzle the entire pan with the 2 tbsp of melted butter.
  9. Rest the meat. Allow the pan to sit for 5 minutes before serving. Note: This allows the juices in the steak to redistribute, making every bite velvety.