I love sheet pan recipes. This recipe is budget-friendly, easy & delicious. You can use either a London Broil cut or flank (skirt) steak. ALLOW for marinating time! I always miss this in many recipes. My tip is to mix the marinade while you’re making breakfast or the night before when you’re cleaning up dinner.
- 1/2 cup olive oil
- 3 tablespoons Worcestershire sauce
- 2 tablespoons tamari or soy sauce
- 1 tablespoon lemon zest (from 1 large lemon)
- 1 tablespoon finely chopped fresh thyme
- 2 teaspoons Sriracha chile sauce
- 1 1/2 teaspoons grated garlic (about 3 garlic cloves)
- 1 (1 1/2 lb.) London broil steak
- 1 1/2 pounds multicolored baby new potatoes
- 3 tablespoons olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 12 ounces broccoli florets
- Bottled aioli * (Ingredients to make it yourself are below)
- 1/2 cup mayonnaise
- 2 teaspoons prepared roasted garlic
- 1 teaspoon fresh lemon juice (from 1 lemon)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon granulated sugar
If you can’t find a “shortcut” aioli, I’ve included that step at the end.
- Stir together oil, Worcestershire, tamari, lemon zest, thyme, Sriracha, and garlic in a medium bowl. Place steak in a 13- x 9-inch baking dish or a gallon-sized plastic ziplock bag; pour marinade over steak to fully coat. Cover, and let marinate at least 2 hours or up to overnight in the refrigerator, turning occasionally.
- Preheat broiler to HIGH with an oven rack 6 to 8 inches from heat. Line a large rimmed baking sheet with aluminum foil. Toss together potatoes, 1 tablespoon of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Spread in an even layer on a prepared baking sheet. Broil until starting to blister, about 5 minutes.
- Remove steak from marinade. Pat dry; discard marinade. Place steak in the center of a prepared baking sheet, and arrange blistered potatoes around steak. Sprinkle steak with 1/4 teaspoon each of the salt and pepper. Broil 3 minutes.
- Toss together broccoli, and remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange broccoli around steak, and broil until potatoes are fork-tender, broccoli is charred and tender, and a thermometer inserted into the thickest part of steak registers 125°F, 5 to 8 minutes. Let steak rest 10 minutes before thinly slicing against the grain.