Rita's No Grill Flank Steak

I found a flank steak recipe that is so delicious and, guess what? It’s not grilled!Another fun and yummy sheet pan dinner perfect for a winter’s meal. This is from Southern Living - it’s a keeper. I’ve adapted it only slightly.


Marinate the steak anywhere from 30 minutes to a day.


1 1/2 pounds flank steak

1 tablespoon garlic, minced

1 tablespoon dried minced rosemary

1 teaspoon dried thyme

1/2 to 1 teaspoon crushed red pepper

2 teaspoons salt, divided

1 teaspoon black pepper, divided

1/4 cup olive oil, plus 2 tablespoons

1 pound potatoes (about 3 large potatoes), each cut into wedges

2 bunches chard, spinach or curly kale (about 16 oz.), stemmed and chopped if necessary.


Place flank steak in a large ziplock plastic freezer bag. Stir together garlic, rosemary, thyme, crushed red pepper, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper in a small bowl. Whisk in 1/4 cup of the olive oil, and pour over steak. Seal, turn to coat and marinate from 30 minutes to a day.

Place top oven rack 6 inches from heat. Preheat oven to 450. Stir together potatoes, remaining oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread in an even layer on a heavy-duty aluminum foil-lined rimmed baking sheet.

Bake potatoes in preheated oven 20 minutes. Remove from oven, and move potatoes to outer edges of pan. Place greens in center of pan, and top with steak. Increase oven temperature to broil.

Broil 6 minutes. Turn steak, stir vegetables, and broil 6 minutes more or to desired degree of doneness. Remove from oven, and let stand 5 minutes. Cut steak across the grain, and drizzle with pan drippings. Serve steak with greens and potatoes.