Sheet Pan Steak Dinner (Edit recipe)

This Sheet Pan Steak Dinner is quick and easy with very little cleanup. This flank steak with mushrooms and sweet potatoes dish is one that your family will request again and again! This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol and paleo diet.

20 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	377
Fat:	5 g
Carbohydrates:	43 g
Protein:	43 g
Cholesterol:	53 g
Sodium:	226 mg
Fiber:	8 g
Sugars:	13 g
Calculated per serving.

by Beth Chen

View original recipe

Serves: 4

Ingredients

4-5 Sweet Potato, peeled and chopped
Salt
Ground Fresh Black Peppercorns, optional for AIP
Extra Virgin Olive Oil
2 White Mushrooms, pints, sliced
Italian Seasoning
2 lb Flank Steak

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 450 degrees.
Toss potatoes with 1 teaspoon Italian seasonings, 1/2 teaspoon salt and 1 tablespoon olive oil.
Pour on the sweet potatoes on a sheet pan.
Place in the oven for 20 minutes.
White the potatoes are cooking; toss the mushrooms, in the same bowl that held the sweet potatoes, with 1/4 teaspoon salt and 1/2 teaspoon Italian seasonings.
Liberally season both sides of the steak with salt and pepper (if using), 1 teaspoon Italian Seasonings as well as a few tablespoons of olive oil.
Remove the pan from the oven and then move the sweet potatoes to 1/3 of the baking sheet to make room for the mushrooms and steak.
Add the mushrooms and steak to the pan.
Place the pan back in the oven and cook for an additional 15 minutes.
Broil for 2-4 minutes to slightly brown the top of the steak.
Remove the pan from the oven.
Let the meat rest for 10 minutes.
While the meat is resting, toss the mushrooms and potatoes.
Slice the meat and then serve.