Sheet pan suppers are wildly popular, and what’s not to love? Easy to assemble, all the recipe ingredients cook together on one sheet pan, making cleanup a breeze. When it is too chilly to grill outside, this sheet pan supper will satisfy your family’s desire for steak. The compound butter, a smooth mixture of softened butter, seasonings, and herbs, gives this easy weeknight meal a special touch. 

Karen Rankin

Gallery

Victor Protasio; Prop Styling; Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall

Recipe Summary

active:
20 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to high broil with rack positioned 6 inches from heat source. Let steaks stand at room temperature 20 minutes.

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  • Meanwhile, toss together sweet potatoes, green beans, 2 tablespoons of the oil, and ¾ teaspoon of the salt on a large rimmed baking sheet. Spread in an even layer. Place a wire rack on top.

  • Rub steaks evenly with remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon of the pepper and remaining 3/4 teaspoon salt. Arrange on rack over vegetables. Broil in preheated oven until steaks are lightly browned on 1 side, 5 to 6 minutes. Turn steaks over; broil until lightly browned on other side and cooked to medium-rare doneness (130°F), 4 to 5 minutes. Remove wire rack from baking sheet. Transfer steaks to a cutting board; rest 10 minutes.

  • Meanwhile, return vegetables to oven; broil until tender, 5 to 10 minutes.

  • Stir together butter, thyme, lemon zest, mustard, and remaining 1/4 teaspoon pepper. Slice steak against the grain. Serve steak and vegetables alongside butter.