Since having a baby, I get super excited for delicious meals that require very little clean up and aren’t fussy. This Sheet Pan Steak Dinner is so delicious and requires shockingly few ingredients. It’s only 6 ingredients to make an entire meal and requires only one pan to do all the cooking. Super duper excited about this recipe!
You could bring down the prep time by buying pre sliced mushrooms. If you can find peeled and chopped sweet potatoes then you would eliminate your prep altogether and this would be a 30 minute meal!
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.
Author: Bon Aippetit
Recipe type: American
4-5 Sweet Potatoes, peeled and chopped
Ground Pepper (optional for AIP)
Extra Virgin Olive Oil
2 pints White Mushrooms, sliced
2 pounds Flank Steak
Preheat oven to 450 degrees.
Toss potatoes with 1 teaspoon Italian seasonings, ½ 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 ¼ teaspoon salt and ½ 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 ⅓ 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.
If you like this recipe, be sure to share it on Pinterest or leave a comment below!
Finding soy free Asian food is tough when you’re looking for allergy free or autoimmune protocol/paleo food. With a few tweaks, I was able to create a soy free traditional Thai Basil Beef without sacrificing flavor.
Whenever I ask my husband what he wants for dinner, he graciously says ‘whatever you can eat.’ Between the food allergies I’ve developed and the autoimmune protocol diet, not even he can keep track of the foods I can no longer eat. However, this week he told me he wanted Thai Basil Beef. What, now? I’ve never heard of such a dish. Apparently, it’s a traditional Thai dish. I can’t believe I’ve never heard of this recipe. It sounded delicious but loaded with soy. I reworked the recipe and according to my husband, tastes like the real thing. The one thing that he commented was missing was the heat that you usually find in Thai food. If you can handle nightshades, you can top this Thai Basil Beef recipe with sriracha and make it as spicy as you desire. If you can handle ground pepper, you can also add more pepper to give it some heat.
I’m so excited to have a stir-fry recipe ready for weeknight meals. This Thai Basil Beef is so delicious that I don’t feel like it’s missing anything. I’m super excited to make this dish again. I’m still full from dinner and I’m sitting here thinking about if my husband will let me make this again tomorrow. It was that good.
Since this is a Thai recipe, Thai basil is usually used. However, I had a hard time finding Thai basil. I even went to an Asian supermarket and couldn’t find it! I used Sweet Basil as a substitute but I encourage you to seek out Thai Basil and give it a try. It’s a little spicy compared to the sweet version but delicious.