sheet pan steak with Almonds and Honey

The pressure builds and you start counting down minutes until you eat. That float valve pops up and you know your cooker’s working hard, trapping all that broth depth inside. You wait for the valve hiss to fade—yeah, that’s your green light that it’s time for slow release and getting real close.

You get this rush, kinda like the anticipation before a good meal you’ve been craving. The smell starts sneaking around your kitchen, making you glance multiple times at that cooker. The tender pull on the timer feels real good especially when you know the steak inside is soaking up all those flavors.

Finally the wait ends. You open the lid and there it is—the steak and veggies all glazed in sesame soy goodness, the steam rising, the aroma hitting you right in the face. You spot the almonds and sesame seeds sprinkled on top, making the whole thing look real inviting. Now you just wanna dig in.

Why Your Cooker Beats Every Other Pot

• Your cooker locks in every drop of flavor so nothing escapes while it cooks.
• The pressure really tenderizes the steak faster than regular ovens or pans. Check out some tuna steak recipes with Ground Beef that also use pressure cooking to lock in flavors.
• You get that deep broth depth without needing to stir or babysit the food.
• The float valve and valve hiss let you know exactly when to slow release, making it foolproof.
• No need for extra pots—a single cooker handles marinade, cook, and keep warm all in one.

All the Pieces for This Meal

• 1 ½ pounds flank steak, thinly sliced — you want those slices thin so they soak up the marinade nicely.
• ¼ cup soy sauce — the salty base bringing all the umami to the table.
• 2 tablespoons sesame oil — for that nutty sesame flavor that kinda ties everything together.
• 1 tablespoon honey — adds a touch of sweetness balancing the soy.
• 2 cloves garlic, minced — garlic brings a punch of flavor you can smell from across the room.
• 1 tablespoon fresh ginger, grated — gives it a little zing that wakes up your taste buds.
• 1 red and 1 yellow bell pepper, sliced — colorful, crunchy veggies that add freshness and sweetness.
• 1 red onion, sliced — adds sharpness and a bit of sweetness when roasted.
• 1 cup broccoli florets — green goodness that holds up well to the heat.
• 2 tablespoons sliced almonds — sprinkled on top for crunch and nuttiness.
• 1 tablespoon sesame seeds — toasted sesame seeds finish it off with a subtle flavor pop.
• 2 green onions, sliced — sprinkle these for fresh color and mild onion bite.

How It All Comes Together Step by Step

1. Preheat your oven to 400°F 200°C and line a large baking sheet with parchment paper. This step makes cleanup easier and keeps things from sticking.
2. In a bowl, whisk together soy sauce, sesame oil, honey, minced garlic, and grated ginger. This marinade is gonna soak right into your steak and veggies.
3. Place the thinly sliced steak and all those colorful veggies into a big bowl. Pour the marinade over them and toss well so everything gets coated nice and even.
4. Spread the steak and veggies out evenly on the parchment lined baking sheet. Don’t crowd the pan so they cook properly and get that little roasted edge.
5. Pop the sheet into the oven and bake for about 25 to 30 minutes. You’re lookin’ for that steak to be cooked through and the veggies tender but still vibrant.
6. Once done, pull the pan out and sprinkle the sliced almonds, sesame seeds, and green onions over the top. This adds a nice crunch and fresh pop of flavor right before serving.
7. Serve it all up hot. You feel proud cause it looks delicious and tastes even better. Dig in and enjoy that tender pull of steak with the balanced soy sesame flavor and those roasted veggies.

Easy Tweaks That Make Life Simple

• Use pre-sliced veggies to save on prep time—ready to toss right in the marinade.
• Swap flank steak with skirt steak or sirloin if you want a little different cut.
• Add a pinch of red pepper flakes if you feel like some heat in your meal.
• Use bottled minced garlic and grated ginger if you’re in a rush and don’t wanna peel fresh ones.
• Double the marinade amounts if you're making this for a crowd or want extra sauce for dipping.

That First Bite Moment

When you take that first bite, you really feel the tender pull of the flank steak. It’s juicy and soaked with the sesame soy marinade that’s got just the right balance of salty and sweet.

The veggies add a nice contrast—soft with a little roasted crispness, they bring color and freshness that kinda wakes up your whole mouth. You sense the toasted almonds and sesame seeds give a subtle crunch that’s totally satisfying.

This meal feels like comfort but also a little fancy, like you put effort in without spending hours. The flavor sticks with you, making you wanna go back for seconds real quick.

Keeping Leftovers Fresh and Ready

• Store any leftovers in an airtight container in the fridge. This keeps the flavors fresh and prevents any drying out.
• If you wanna reheat, use your pressure cooker on a steam setting or microwave until it’s hot all the way through but don’t overcook it or veggies get soggy.
• You can freeze leftovers by placing the steak and veggies in a freezer-safe bag. Just thaw overnight in the fridge before reheating.
• Leftovers also make great lunch! Toss some cold into a salad or wrap for a quick, tasty meal the next day.

What People Always Ask Me

• Can I use a different cut of steak? Yeah totally! Skirt steak or sirloin works real good too. Just adjust cook time if the slices are thicker.
• What if I don’t have sesame oil? You can use a light vegetable oil but you kinda miss that sesame flavor punch.
• Is it okay to cook everything on the sheet pan? Yep, that’s the point! It saves time and cleanup. Just spread it out so veggies and steak roast evenly.
• Can I prepare this ahead of time? For sure, mix the marinade and steak ahead but keep veggies separate so they don’t get mushy.
• How do I know when the steak is done? Once the timer hits 25-30 minutes and the veggies are tender, the steak should have that tender pull and no pink showing.
• What’s the best way to get that toasted nutty flavor on the sesame seeds? Give them a quick toast in a dry skillet over medium heat before sprinkling on top for extra depth.

For more quick and easy sheet pan meals, check out our tuna steak recipes with Ground Beef or try some tasty cottage cheese queso dip with Raisins and Dates for party snacks.

Sheet-Pan Sesame Soy Steak and Veggies

This juicy sheet-pan steak dinner brings sesame soy flavor, crisp veggies, and crunchy almonds together for a fast, oven-roasted one-pan meal with easy cleanup and deep flavor.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 420 kcal

Equipment

• 1 Baking sheet large, with parchment paper

Ingredients

  

Main Ingredients

• 1 ½ pounds flank steak thinly sliced
• ¼ cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon honey
• 2 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 red onion sliced
• 1 cup broccoli florets
• 2 tablespoons sliced almonds
• 1 tablespoon sesame seeds toasted
• 2 green onions sliced

Instructions

 

Instructions

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Whisk together soy sauce, sesame oil, honey, minced garlic, and grated ginger.
• Combine sliced steak and veggies in a bowl, pour the marinade over, and toss until fully coated.
• Spread mixture evenly on the prepared sheet pan.
• Bake for 25–30 minutes or until steak is cooked and veggies are tender.
• Remove and sprinkle almonds, sesame seeds, and green onions before serving.

Notes

Use pre-sliced veggies to save time. Feel free to swap steak cuts or add heat with red pepper flakes. Store leftovers airtight and reheat gently to preserve texture.