Go Back
–+ servings
Sheet Pan Flank Steak with melted cherry tomatoes and carmel shallots. A one-pan wonder that is dripping in a garlic marinade and made for warm tortillas.
Kate Ramos

Sheet Pan Flank Steak with Tomatoes and Shallots

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 -6 servings
Cuisine: Mexican
Ingredients Method

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

Method
 

  1. Wash hands with soap and water. Heat oven to 425 °F. Arrange rack in upper third of the oven. 
  2. Line rimmed baking sheet with foil. Place flank steak on baking sheet. Do not rinse raw meat.
  3. 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.
  4. 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. 

Tried this recipe?

Let us know how it was!