If you’re looking for the perfect less-mess sheet pan meal, try this flavorful and balanced steak dinner. This recipe, adapted from our friends at Beef Loving Texans, is so easy you’ll want to make it all summer.

1 1/4 teaspoons ground cumin, divided use
1 1/4 teaspoons salt, divided use
1/4 teaspoon ground black pepper
1 1/4 pounds well-trimmed boneless top sirloin or flat iron steak (cut 1-inch thick)
1 pound unpeeled sweet potatoes, cut into 1-inch cubes or wedges (about 3 cups)
2 tablespoons olive oil, divided use
1/4 teaspoon chili powder
1 bag trimmed fresh green beans (12 ounces)
1 teaspoon garlic powder

1. Preheat oven to 450 degrees.

2. Combine 1 teaspoon cumin, 3/4 teaspoon salt and pepper in a small bowl. Apply the spice rub to both sides of the steak. Set aside.

3. In a large bowl, toss sweet potato cubes with 1 1/2 tablespoons olive oil, remaining 1/4 teaspoon cumin, 1/4 teaspoon salt and chili powder. Spread potatoes across a baking sheet lined with foil or parchment. Bake 15 minutes. Turn potatoes and move them to one side of the baking sheet.

4. Increase oven temperature to high broiler setting. Toss green beans with remaining 1/2 tablespoon olive oil, remaining 1/4 teaspoon salt and garlic powder. Place green beans next to potatoes on the baking sheet. Place steak on an uncoated wire rack on top of the sheet pan, positioning the steak so that it’s over the green beans.

5. Broil steak on lower rack of oven for about 7 minutes. Turn steak and broil an additional 4–5 minutes for medium-rare to medium doneness (145–160 degrees). Remove steak from wire rack and let it sit for about 3 minutes before slicing and serving. Toss green beans with pan juices.

Serves 5.

Reprinted with permission from Beef Loving Texans.