Steak + Potato Sheet Pan Dinner With Pumpkin Biscuits

I am finally sharing the fourth episode in our What’s For Dinner?! cooking series and I have to say, better late than never! The recipe featured in this episode is one of my person favorites. I’ve never met a steak or potato I didn’t LOVE. I also enjoy that this recipe can be made by using just one baking sheet! Ok, if you make the biscuits too then you’ll need another baking sheet and some mixing bowls. Though the simplicity of a sheet pan dinner is really highlighted here and just in time too! With all of us at home, the days are seriously coming together in a homogenous lump. Easy dinners are NEEDED and this one here will hopefully get your family through a delicious night. And possibly induce a few smiles and yummy sounds!

Watch our episode below to see how easy this dinner comes together. Find the recipe and measurements below. Feel free to ask any questions in the comments below and I’ll be sure to answer them!

Please enjoy my nine month pregnant belly peeking though! It is wild to think back to that time while I have Maya here in my arms. Makes me one grateful mama!

Rosemary + Thyme Steak and Potato Sheet Pan Dinner

What You Need; 1 pound flank steak, 2 sweet potatoes, 2-3 large red potatoes, 1/2 red onion, 4 garlic cloves, 1 tbs each fresh rosemary + fresh thyme, 1/2 tsp granulated garlic, 1/2 tsp onion powder, salt + pepper to taste, olive oil.

*If you don’t have fresh rosemary and thyme you can use dried! You can also substitute rosemary and thyme for oregano or any seasoning/herbs you have on hand. 

*You can also swap out the potatoes for other vegetables such as broccoli, cauliflower, Brussel sprouts. Just keep in mind that they may take a shorter time to cook in the oven than the potatoes do. So adjust your cooking time to fit! 

*If you don’t have fresh garlic cloves then skip that part and just add a more granulated garlic! I LOVE garlic so I tend to add a lot, but go with what your family enjoys.

What You Do; Start by prepping all your herbs, peel and dice the sweet potatoes, dice the red potatoes, and dice the red onion into hearty pieces. Be sure to dice your potatoes all the same size so they all roast the same. If some pieces are larger than others then the smaller ones tend to burn while the larger pieces finish roasting. Also peel and chop your garlic cloves and set aside.

Place your diced potatoes and onions onto a baking sheet and spread evenly. Drizzle with olive oil and sprinkle with salt and pepper and 1/2 tbs of your fresh rosemary and thyme. Bake this at 375 degrees for about 15 minutes before adding your steak to the sheet pan!

While your potatoes are roasting in the oven, prep the steak. I like to start roasting the potatoes first and add the steak halfway through. This way the potatoes fully cook and we don’t over cook the steak in the process! Place the steak in a bowl and drizzle with olive oil. Add the rest of your rosemary and thyme. Also add in your granulated garlic, onion powder, salt, and pepper. Rub the steak around so the seasoning evenly coats it. 

Add your steak to the potatoes and onions and cook for another 15-20 minutes or until your steak is cooked to your liking. Our family likes a steak that has no pink in the center so I cook it for a total of 20 minutes. But adjust your cook time to fit how you enjoy your steak. If you like it medium try cooking it just for 15 minutes. 

During the last minutes add in your fresh chopped garlic to the potatoes. I love the addition of fresh garlic and it really perfumes the sheet pan dinner nicely. I add the chopped garlic towards the end of the roast time to keep the garlic from burning!

Once the steak is cooked and the potatoes are fork tender + crisp, remove from the oven. Place your steak onto a cutting board and let it rest for 5-10 minutes to help the juices redistribute. Doing this will keep your steak juicy! If you were to slice it right from the oven then the juices would just flow out instead of staying within the steak. 

Enjoy! 

Pumpkin Biscuits

What You Need; 1 stick COLD unsalted butter, 2/3 cup pumpkin puree, 3/4 cup milk, 2 cups flour, 4 tsp baking powder, 1 tsp baking soda, pinch of salt, 1 tsp pumpkin spice (or cinnamon)

What You Do; In a large bowl sift together the dry ingredients; flour, baking powder, baking soda, salt, and pumpkin spice. If you don’t have pumpkin spice then you can use cinnamon!

In another bowl whisk together the wet ingredients; pumpkin puree and milk. Then set aside.

Cut your cold butter into squares and work it into the dry ingredient mixture. Use your *clean* hands to pinch the butter into the dry ingredients. It is really important to use cold butter so it doesn’t melt too much while you mix it with the flour. Work the butter into the dry ingredient mixture until the butter is the size of peas through out and it takes on a sand like texture.

Add the wet ingredients into the dry ingredients slowly and work with your hands until a dough forms.

Once the dough comes together, wrap it in plastic wrap and chill in the refrigerator for at least 10-20 minutes or until the dough is chilled through. You’ll want to chill the dough to keep the butter intact through out. This will ensure a fluffy, flaky biscuit.

Once the dough is chilled, on a floured surface, roll the dough till it is about a 1/2 inch thick. Use a floured biscuit or circle cookie cutter to punch out your biscuits. If you don’t have either then use a cup or small bowl to cut out the biscuits! Anything circle will do, just make sure the circles are about the size of your palm.

Place biscuits onto a baking sheet lined with parchment paper or a silicon baking mat. Brush the tops of each biscuit with milk and bake at 450 degrees for about 10-15 minutes or until slightly golden brown.

Serve warm! I’ll take mine with extra butter and honey please! ;)