Sheet Pan Flank Steak with Tomatoes and Shallots

This Sheet Pan Flank Steak post was sponsored by the Partnership for Food Safety Education. All thoughts and opinions are my own. Thank you for supporting the brands that make this blog possible. 

Oh, the perfect steak, there’s really nothing like it. What’s your preferred cut?

Long ago, I was all about the most tender of filets, but now a little chew is fine by me if it means more flavor. Nine times out of ten if we are having steak, it’s a flank steak, sometimes labeled, Arrachera, in Latin markets. This cut which comes from the back belly of the cow is strikingly tender when cut against the grain (the lines on the meat) and exudes rich, beefiness, not to mention, it costs a fraction of what a traditional steak cut runs. Basically essential for Mexican tacos.

How to safely prep sheet pan flank steak at home

There is no time like back-to-school to brush up on food safety and keeping everyone healthy at mealtimes. When preparing easy Mexican dishes at home, food safety is a priority. It really is pretty easy and should in no way add stress to dinner time. The Partnership for Food Safety Education makes it simple with the Core Four: Four basic practices for food safety:

1. Wash hands and surfaces often.
2. Keep raw meat separate from other foods, especially raw fruit and vegetables.
3. Cook meat to the proper internal temperature to kill bacteria.
4. Chill cooked food quickly and thoroughly.

When cooking steak remember to never wash raw meat; prep it directly from its packaging. Also, wash your hands thoroughly with hot, soapy water after touching the raw steak. Lastly, have a designated cutting board that you use to prep the raw steak. Always prep all other foods on a separate cutting board or make sure to scrub the board in-between uses.

Now, if you are looking for Mexican food recipes with pictures… look no further!

This recipe is a weeknight lifesaver

If we’re talking food basics—this dinner is a basic lifesaver. One pan, a few spices, some melty vegetables, and you’ve got mealtime magic.

The secret to making easy Mexican dishes is a stealth mixture of spices that imbeds the meat with tons of flavor. You probably have them all in your spice cabinet already—cumin, paprika, a good dose of salt, and of course, lots of fresh garlic. Pile a good amount of sweet cherry tomatoes and thinly sliced shallots on top then pop in the oven until the vegetables are melted and the steak is nice and caramelized.

Slice the steak nice and thin and serve with warm tortillas for amazing Mexican tacos. It’s quick and easy and with just one pan, clean up is a snap!

If you’d like to learn more about simple steps you can take to keep your family safe from foodborne illness, check out, The Story Of Your Dinner for lots of great tips!

And don’t forget to check out these Mexican food recipes with pictures!

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Sheet Pan Flank Steak with Tomatoes and Shallots

Yield: 4-6 servings

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Sheet Pan Flank Steak with melted cherry tomatoes and caramelized shallots. A one-pan wonder that is dripping in a garlic marinade and made for warm tortillas.

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Ingredients

• 2 pounds flank steak
• 2 tablespoons olive oil
• 1 lime, juiced
• 4 cloves garlic, minced 
• 2 teaspoons paprika 
• 2 teaspoons cumin
• 2 teaspoons kosher salt 
• ½ teaspoon ground black pepper 
• 1 pound cherry tomatoes 
• 3 shallots, sliced
• Warm tortillas, for serving

Instructions

Wash hands with soap and water. Heat oven to 425 °F. Arrange rack in upper third of the oven. 

Line rimmed baking sheet with foil. Place flank steak on baking sheet. Do not rinse raw meat.

Combine olive oil, lime juice, garlic, paprika, cumin, salt, and pepper in a small bowl. Pour marinade over steak and rub into both sides. Wash hands with soap and water after handling raw meat.

Spread cherry tomatoes and shallots over top of the steak and season with salt and pepper.  Roast in oven until desired doneness, about 25 minutes for medium, or until internal temperature reaches 155 °F as measured with a food thermometer. Let rest for about 10 minutes, then slice and serve with melted tomatoes, shallots, and warm tortillas. 

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