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

ROASTED ROOT VEGETABLES WITH ROSEMARY

Steps:

• Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F.
• Spray 2 heavy large baking sheets with nonstick spray.
• Combine all remaining ingredients except garlic in very large bowl; toss to coat.
• Season generously with salt and pepper.
• Divide vegetable mixture between prepared sheets.
• Place 1 sheet on each oven rack.
• Roast 30 minutes, stirring occasionally.
• Reverse positions of baking sheets.
• Add 5 garlic cloves to each baking sheet.
• Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.
• (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.
• Makes 8 servings.

GREEK FLANK STEAK AND VEGGIE SALAD

Steps:

• Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
• Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
• Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
• Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
• Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
• Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F for rare or 135 degrees F for medium-rare, 3 to 5 minutes per side.
• Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.

VEGETABLE-STUFFED FLANK STEAK

Steps:

• Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle steak with 1/8 teaspoon salt and pepper. Set aside. In a skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings., In the drippings, saute leeks, yellow peppers and 1 cup celery until tender. Stir in spinach, thyme, basil and bacon. Spoon over meat to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string., Rub steak with garlic and remaining salt. In a large skillet, brown meat in oil on all sides. Place in a greased shallow roasting pan. Add onion and remaining celery. Combine remaining ingredients; pour over steak. Cover loosely with foil., Bake at 350° for 1 hour. Baste with drippings. Bake, uncovered, 15 minutes longer or until meat is tender. Let stand for 10-15 minutes. Remove string and slice. Discard bay leaf; thicken juices if desired.

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.)

ONE-PAN FLANK STEAK & VEGGIES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a small bowl, add the salt, pepper, garlic powder, paprika, and onion powder. Stir until well combined.
• Place broccoli, onions, and flank steak on a baking tray.
• Coat broccoli and onions with olive oil.
• Sprinkle seasoning mix on flank steak, broccoli, and onions until coated.
• Bake for 15 minutes.
• Broil for 2 minutes.
• For medium, internal temperature of steak should reach 145°F (65°C). Let steak rest 10 minutes before cutting.
• Serve now with wild rice or refrigerate in airtight containers up to 3-4 days.
• Enjoy!

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.