Sheet Pan Surf and Turf
Flank Steak Roulades with Jumbo Shrimp and Roasted Potatoes A sheet pan is a rimmed baking sheet. The standard size for home use is called a half-sheet, which measures 18”x13”. If, like me, you have an apartment-sized stove, you can divide the ingredients between two quarter-sheet trays (13”x9”). Either way, with the right timing, sheet pan cooking is convenient, makes less mess to clean up, and gives you a complete meal — proteins, starches, and vegetables! — that’s both elegant and easy. Makes 4 servings.
Recipe Ingredients
- - 1.5 pounds flank steak
- - 8 ounces mushrooms, sliced
- - 4-6 cups fresh spinach
- - 1 medium onion, diced
- - 2 large cloves garlic, minced
- - 1.5 pounds potatoes, cut into 1” pieces, skin-on (preferably Yukon Gold, fingerlings, or other variety with a creamy baked texture — not Russets!)
- - 1.5 pounds jumbo shrimp, peeled and deveined (I like 16-20s, but whatever you prefer)
- - Salt, pepper, and olive oil for seasoning
Recipe Instructions
- Preheat oven to 400°F. Line sheet pan(s) with parchment.
- In a large skillet, sauté onions and garlic in a small amount of oil until fragrant. Add mushrooms, cooking until browned. Add spinach, stirring until wilted. Season to taste. Cool to room temperature.
- If your butcher has not already done it for you, butterfly the steak. Carefully slice it through the center against the grain, stopping halfway. Make horizontal cuts through one side, then the other, along the grain, stopping before reaching the ends. You will now be able to open the steak like a book. Season with salt and pepper.
- Place cooled vegetable filling length-wise along the butterflied steak. Roll with the grain; tie with kitchen twine at about 1” intervals. (You will later cut the roulades against the grain. These steps are important, because they will ensure a tender bite from this inexpensive cut of beef.) Rub the roll with oil; season with more salt and pepper. Place on baking sheet.
- In a medium bowl, toss potatoes with salt, pepper, and a drizzle of oil. Place on sheet pan in a single layer. Save the bowl for later.
- Roast beef and potatoes together. Remove beef when a thermometer inserted in the center reads between 125 and 129 degrees. Remove to a cutting board and tent with foil, leaving it to rest in a warm place. Stir potatoes and return to oven.
- In the reserved bowl, toss shrimp with oil, salt and pepper. Remove pan from oven; shift potatoes to one side, then add seasoned shrimp in a single layer. Return to oven, continuing to bake until the shrimp turns pink and the potatoes are fork-tender (anywhere between 5-10 minutes). Do not overcook.
- Snip twine from the rested steak. Cut roulades of about 1” slices. Arrange on a large platter with shrimp and potatoes. Serve.