Sheet Pan Rosemary Steak and Sweet Potatoes

Back when I wanted a quick yet fancy dinner without the hassle of juggling multiple pans, this Sheet Pan Rosemary Steak and Sweet Potatoes recipe became my go-to.

Who said a steak dinner has to be complicated? This sheet pan steak and sweet potatoes recipe gives you all the flavor of a steakhouse meal with a fraction of the effort. With a quick rosemary-garlic marinade, perfectly golden sweet potato wedges, and crisp-tender asparagus, it’s a meal you can prep in minutes and let the oven do the rest.

Perfect for weeknights or casual entertaining, this dish looks impressive but couldn’t be easier to make. Plus, it’s versatile! Swap out the veggies, adjust the seasoning, or cook the steak to your favorite level of doneness. You’ll want to add this recipe to your regular rotation!

Before You Get Started

Keep these tips in mind for perfect results:

• Marinate the steak: Let the steak sit in the rosemary-garlic marinade for at least 30 minutes. The longer it marinates, the more flavorful it’ll be!
• Roast in stages: Sweet potatoes take longer to cook than steak and asparagus, so roast them first before adding the other ingredients.
• Rest the steak: After cooking, let the steak rest for 5 minutes before slicing. This locks in the juices and keeps the meat tender.

What You Need to Make Sheet Pan Rosemary Steak and Sweet Potatoes

This recipe uses simple ingredients for a big flavor payoff:

• Flank steak: A lean, tender cut of beef. You can swap in almost any cut of steak you like, just adjust the cooking time as needed.
• Red wine vinegar: Adds tanginess and helps tenderize the meat. Swap in balsamic vinegar for a sweeter flavor. 
• Worcestershire sauce: Deepens the savory flavor. Soy sauce is a good alternative.
• Garlic: Infuses bold, aromatic flavor into the steak. Fresh, frozen or garlic powder all work. 
• Paprika: Adds a touch of smokiness. Skip it or use cumin if you prefer.
• Rosemary: The star herb of this dish, rosemary gives the marinade its signature earthy flavor. Swap in any fresh herbs you love. 
• Kosher salt and pepper: Essential for seasoning the steak, sweet potatoes, and asparagus. Make sure to use kosher or sea salt for the best flavor. 
• Sweet potatoes: Cut into wedges for roasting. Swap in any potatoes you like or use butternut squash. 
• Asparagus: Trimmed for a crisp, tender veggie side. Swap in any quick cooking veggie you love. It's great with zucchini, broccoli, cauliflower, and green beans,
• Olive oil : Keeps everything golden and flavorful. Cooking spray works as well.

How to Make Sheet Pan Rosemary Steak and Sweet Potatoes

1. Marinate the Steak
Mix the red wine vinegar, Worcestershire sauce, garlic, paprika, rosemary, salt, and pepper in a bowl. Add olive oil if desired. Place the steak in a resealable bag or container, pour the marinade over it, and let it sit for 30 minutes while you prep the veggies.

2. Roast the Sweet Potatoes
Preheat your oven to 400°F. Toss the sweet potato wedges with olive oil or cooking spray, salt, and pepper. Spread them out on a parchment-lined baking sheet in a single layer. Roast for 20 minutes, or until golden and tender.

3. Add the Steak and Asparagus
Remove the baking sheet from the oven. Push the sweet potatoes to one side and add the marinated steak and asparagus. Drizzle the asparagus with olive oil or spray and season with salt and pepper.

4. Broil the Steak
Turn the oven to broil. Return the sheet pan to the oven and broil for 4–5 minutes per side for medium-rare steak. Adjust the cooking time to your preferred doneness. If the sweet potatoes start to brown too much, cover them lightly with foil.

5. Rest and Serve
Remove the pan from the oven and let the steak rest for 5 minutes before slicing. Slice the steak against the grain and serve with the sweet potatoes and asparagus.

Can I use dried rosemary instead of fresh?

Absolutely! Use about half the amount of dried rosemary since it’s more concentrated in flavor.

What if I don’t have red wine vinegar?

You can substitute balsamic vinegar, apple cider vinegar, or even lemon juice in a pinch.

Can I use a different cut of steak?

Yes! Sirloin steak, ribeye, or even strip steak work well in this recipe. Adjust the cooking time based on thickness.

How to Serve Sheet Pan Rosemary Steak and Sweet Potatoes

This dish is versatile and pairs beautifully with your favorite sides and toppings. Here are a few serving ideas:

• Grain bowls: Serve sliced steak, roasted sweet potatoes, and asparagus over quinoa, farro, or rice for a hearty bowl.
• Salad: Add sliced steak and roasted veggies over mixed greens, with a drizzle of balsamic vinaigrette.
• Sandwiches: Use the steak and roasted veggies to create a hearty steak sandwich. Add horseradish sauce or aioli for extra flavor.
• Low-carb option: Skip the sweet potatoes and serve with cauliflower mash or roasted brussels sprouts for a keto-friendly meal.

Recipe Tips and Ideas

Make this recipe your own with these easy variations:

• Protein swap: Try this recipe with chicken thighs, pork tenderloin, or salmon.
• Veggie options: Substitute asparagus with brussels sprouts, green beans, or zucchini.
• Add spice: Sprinkle red pepper flakes or a dash of cayenne into the marinade for a spicy kick.
• Herb swap: Use thyme or oregano if you don’t have rosemary.