Flank Steak With Roasted Root Vegetables Recipes

SKIRT STEAK WITH ROASTED ROOT VEGETABLES

Steps:

• Preheat the oven to 450 degrees F. Pick the leaves off the rosemary sprig and toss them with the carrots, parsnips, 2 teaspoons Worcestershire sauce, 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast, stirring once, until the vegetables are tender and golden brown, about 25 minutes.
• Meanwhile, mix the garlic, chopped rosemary, the remaining 1 teaspoon Worcestershire sauce, 1/2 tablespoon olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub all over the steaks.
• When the vegetables are halfway done (after about 12 minutes), heat a large skillet over medium-high heat and add the remaining 1/2 tablespoon olive oil. Working in batches if necessary, sear the steaks, 2 to 5 minutes per side for medium rare. Transfer to a cutting board and let stand 5 minutes before slicing. Serve with the roasted vegetables and drizzle with the pan juices.
• Per serving: Calories 507; Fat 32 g (Saturated 11 g); Cholesterol 90 mg; Sodium 818 mg; Carbohydrate 19 g; Fiber 5 g; Protein 33 g

THE BEST EASY OVEN ROASTED GARLIC FLANK STEAK RECIPE

Steps:

• Lay flank steak out flat, trim any extra fat or silver skin.
• Generously season steak with salt and pepper.
• Add olive oil, herbs, lemon zest and juice, and diced garlic to a large bowl or (preferably) a large plastic bag and mix well.
• Add steak to bag and let marinate for 40 minutes up to two hours.
• Preheat oven to 500 degrees (or 450 - as high as your oven broiler can go.)
• Add large cast iron pan or skillet to oven. If you don't have a pan or cast iron griddle large enough for your steak, you can use a heavy baking sheet lined with foil. (Cast iron will get best results, but don't worry if you don't have it.) Make sure pan is close to broiler, but not touching (I give about 5" to make sure my steak has room under the broiler since I have a gas flame broiler and don't want to start a fire from spattering fat.) Let pan get scorching hot before adding steak to it for the best texture.
• Remove steak from bag, and sprinkle with garlic powder.
• Cook steak in oven for 8 minutes, then flip to other side and cook another 8.
• Continue to cook until steak has reached desired doneness: 125 degrees with a digital thermometer inserted into the fattest part of the steak will give you a rare steak. 135 degrees will get you medium rare, 155 for medium well, and 165 degrees for well done.
• When your steak is done to your taste, remove from oven.
• Place a small piece of foil over the steak to "tent" it and let it finish carryover cooking as it rests for 10 minutes.
• When steak has rested for at least 10 minutes (don't rush - if you cut it right off the grill the steaks juices will all run out), slice it width-wise (so you have lots of thin strips instead of just a few long strips) against the grain - which is essential to keeping the steak from being too chewy or tough.
• Serve immediately and enjoy!

BARBECUED FLANK STEAK WITH ROASTED VEGGIES

Steps:

• Heat grill to medium-high heat.
• Pull husks back from each ear of corn, being careful to leave husks attached at bottom end of each ear. Remove silk from corn; discard. Re-wrap ears of corn with the husks. Add to large pan of cold water, making sure corn is completely covered with water. Let stand 10 min. Meanwhile, mix dressing and soy sauce. Pour 2 Tbsp. of the dressing mixture over steak in shallow dish; turn steak over. Let stand 10 min.
• Meanwhile, place potatoes in large microwaveable dish. Microwave on HIGH 10 min. Add asparagus; mix lightly. Add remaining dressing mixture and the rosemary; toss to evenly coat. Poke small holes in bottom of disposable aluminum foil pan. Add potato mixture. Place on grate of grill; surround with steak and corn.
• Grill 15 min. or until steak is cooked to medium doneness (160°F) and vegetables are tender, turning steak and corn after 8 min. and stirring potato mixture frequently. (Corn husks will be blackened.)

SHEET PAN FLANK STEAK AND VEGETABLES RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Spray a baking sheet with nonstick cooking spray.
• Toss broccoli florets and red potatoes in olive oil and spread in an even layer on prepared pan.
• Bake for 20 minutes and remove from oven.
• Combine salt, pepper, paprika, onion powder, garlic powder, oregano and cumin in a small mixing bowl. Set aside 1 teaspoon of seasoning mix.
• Rub remaining seasonings on both sides of the flank steak.
• Move vegetables to the edges of the sheet pan and place seasoned steak in the middle of the pan.
• Sprinkle reserved seasoning over vegetables.
• Set oven to high broil.
• Cook steak and vegetables in broiler for 5-7 minutes, remove from oven, flip steak and broil for 5-7 more minutes or until steak reaches desired doneness.
• Cut steak into slices and serve with vegetables.

FLANK STEAK WITH ROASTED ROOT VEGETABLES

Steps:

• Position racks in the lower third and top of the oven; preheat the broiler. Toss the carrots, parsnips, turnip, olive oil, chopped rosemary, 1/2 teaspoon salt and a generous amount of pepper on a rimmed baking sheet. Roast on the lower oven rack, 10 minutes.
• Meanwhile, halve the steak lengthwise and poke a few times on both sides with a fork; transfer to a resealable plastic bag. Add the bourbon, brown sugar, mustard and garlic; tear the rosemary sprig in half and add to the bag. Seal and vigorously massage the ingredients into the meat for 5 minutes to tenderize. Transfer the steak to a foil-lined baking sheet, discarding the marinade. Season with salt and pepper.
• Leaving the vegetables in the oven, broil the steak until a thermometer inserted sideways into the center registers 125 degrees F to 130 degrees F for medium rare, 4 to 6 minutes per side. Transfer to a cutting board to rest, 5 minutes. Move the vegetables to the top oven rack and broil, stirring occasionally, until lightly charred, 6 to 8 minutes.
• Slice the meat and serve with the vegetables. Top with parsley and serve with mustard.