ONE-PAN FLANK STEAK & VEGGIES RECIPE BY TASTY
Here's what you need: broccoli floret, white onion, flank steak, olive oil, wild rice, salt, pepper, garlic powder, paprika, onion powder
Provided by Tiffany Lo
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 828 calories, Carbohydrate 116 grams, Fat 17 grams, Fiber 12 grams, Protein 55 grams, Sugar 7 grams
THE LAST 'STAGON (GRILLED FLANK STEAK) WITH YING YANG VEGETABLES
Steps:
- For the steak: Place the steak on a baking sheet or in a dish and rub with garlic and olive oil. Sprinkle all over with salt and pepper. Let sit for 10 minutes.
- Preheat a grill or grill pan over high heat. Brush the steak with some teriyaki sauce. Grill the steak until medium rare, about 6 minutes on each side. Remove the steak from the grill and let sit.
- For the vegetables: Heat the olive oil and butter in a large deep skillet over medium-high heat. Add the peppers, zucchinis and onions, and saute for 5 minutes, stirring. Season with salt and pepper.
- Slice the steak thinly against the grain. Serve with the vegetables.
FLANK STEAK WITH ROASTED ROOT VEGETABLES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 420, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 93 milligrams, Sodium 538 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 33 grams, Sugar 13 grams
FLANK STEAK BARBECUE
An excellent piece of meat with a great flavor.
Provided by Andrea
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 4h30m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk together the soy sauce, vinegar, honey, garlic powder, ground ginger, green onion, and vegetable oil in a bowl; pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the flank steak from the marinade and shake off excess. Pour the remaining marinade into a small saucepan and set aside.
- Cook the flank steak on the preheated grill until it begins to firm, and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Once cooked, cover the steak with several sheets of aluminum foil, and set aside to rest for 10 minutes before slicing thinly against the grain.
- While the steak is resting, bring the marinade to a boil over medium-high heat. Pour the sauce over the sliced steak to serve.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 10.5 g, Cholesterol 24.9 mg, Fat 31.8 g, Fiber 0.3 g, Protein 14.4 g, SaturatedFat 6.2 g, Sodium 628.3 mg, Sugar 9 g
GREEK FLANK STEAK AND VEGGIE SALAD
Tomatoes, onions, and cucumbers (yes, cucumbers!) roast along with the steak, creating a crunchy, juicy salad that just begs to be topped with feta.
Provided by Molly Gilbert
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 2h56m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 21.9 g, Cholesterol 69.9 mg, Fat 30.7 g, Fiber 4.9 g, Protein 25.7 g, SaturatedFat 10.3 g, Sodium 853.1 mg, Sugar 4.1 g
BARBECUED FLANK STEAK WITH ROASTED VEGGIES
Get out the grill for this amazing Barbecued Flank Steak with Roasted Veggies recipe. Steak is cooked to perfection and served alongside delicious grilled vegetables in this Barbecued Flank Steak with Roasted Veggies recipe.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 7
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.)
Nutrition Facts : Calories 460, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g
GRILLED FLANK STEAK
Steps:
- Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
- Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
- Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
- Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.
QUICK BROILED FLANK STEAK WITH QUICK ROASTED VEGGIES
Provided by Food Network
Categories main-dish
Time 40m
Yield 5 (4-ounce) servings
Number Of Ingredients 7
Steps:
- Preheat oven broiler. Marinate flank steak in lime juice, salt and pepper. Do this right on the paper the steak comes wrapped in for easy clean up. Place on broiler pan and cook, turning once until medium rare, about 4 to 5 minutes per side. Remove to a cutting board to rest.
- Preheat oven to 475 degrees F.
- Toss broccoli and cauliflower with olive salt and pepper, pour onto a cookie sheet in a single layer. Roast, turning once, until tender and cooked through, about 10 to 12 minutes.
- Slice flank steak into thin strips, serve 3 to 4 ounces per person with a side of the veggies.
Nutrition Facts : Calories 357 calorie, Fat 20.8 grams, SaturatedFat 7 grams, Carbohydrate 13.6 grams, Fiber 4.3 grams, Protein 31 grams
BARBECUED FLANK STEAK
Provided by Molly O'Neill
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the olive oil, onion, garlic, chilies, cilantro, lime juice and salt in a large, shallow dish. Add the flank steak and marinate in the refrigerator for 8 hours or overnight, turning from time to time.
- Heat a grill, adding wood chips if desired. Remove the flank steak from the marinade and place on the hot grill. Cook for 3 minutes. Turn and cook for 3 minutes. Use a brush to coat the flank with some of the barbecue sauce. Turn and coat the other side. Continue cooking, brushing on the sauce and turning every 3 minutes until meat is cooked to medium rare, about 18 minutes total.
- Slice the meat across the grain into thin strips. Serve with warm tortillas, grilled onion guacamole (see recipe) and watermelon pico de gallo (see recipe).
- Slice the meat across the grain into thin strips. Serve with warm tortillas, grilled onion guacamole (see recipe) and watermelon pico de gallo (see recipe).
Nutrition Facts : @context http, Calories 681, UnsaturatedFat 28 grams, Carbohydrate 50 grams, Fat 40 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 1182 milligrams, Sugar 38 grams
GRILLED FLANK STEAK
My sister, Kathy, and I often exchange recipes and this grilled flank steak recipe is from her. It's become a favorite of mine to serve to company. The meat and vegetables can be prepared ahead of time. When company arrives, just fire up the grill! -Jenny Reece, Farwell, Minnesota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first seven ingredients. Pour 3/4 cup marinade into a shallow dish; add the beef. Turn to coat; refrigerate, covered, for up to 24 hours, turning once. Cover and refrigerate remaining marinade., Drain and discard marinade. Grill flank steak, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a skillet, cook vegetables in reserved marinade until crisp-tender. Thinly slice steak across the grain. Serve with vegetables.
Nutrition Facts : Calories 265 calories, Fat 12g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 173mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
More about "barbecued flank steak with roasted veggies recipes"
STEAK WITH ROASTED VEGGIES - THE WHOLE COOK
From thewholecook.com
4.7/5 (6)Total Time 30 minsCategory Entree, Side DishCalories 311 per serving
- Combine steak with coconut aminos, salt, pepper, crushed red pepper flakes, and garlic powder. Set aside. (While you can marinate for up to 12 hours, there is no need with this recipe. Just let it sit in the marinade ingredients while your veggies are roasting and you'll be good to go!)
- Spread zucchini, squash, red onion, and tomatoes on the baking sheet. They do not need to be kept separate. Drizzle with olive oil. Sprinkle with garlic powder, dried oregano, and salt. Stir so everything is well seasoned. Spread in a single layer after stirring.
GRILLED FLANK STEAK AND VEGETABLES - DAMN DELICIOUS
From damndelicious.net
4.9/5 (7)Estimated Reading Time 3 minsServings 4Total Time 40 mins
BEST GRILLED FLANK STEAK - HOW TO GRILL FLANK STEAK - THE …
From thepioneerwoman.com
TOP 10 MOST POPULAR FLANK STEAK RECIPES - THE SPRUCE …
From thespruceeats.com
GRILLED FLANK STEAK WITH GARLIC & ROSEMARY - ONCE UPON A CHEF
From onceuponachef.com
GRILLED FLANK STEAK RECIPE WITH BALSAMIC AND GARLIC - FOOD & WINE
From foodandwine.com
ROASTED FLANK STEAK WITH OLIVE OIL-HERB RUB RECIPE | MYRECIPES
From myrecipes.com
GRILLED RIB-EYE STEAKS WITH ROASTED ROSEMARY POTATOES RECIPE
From foodandwine.com
10 FLANK STEAK RECIPES TO IMPRESS ANY NIGHT - SOUTHERN LIVING
From southernliving.com
GRILLED CHIMICHURRI-MARINATED FLANK STEAK RECIPE - TODAY
From today.com
BEST GRILLED FLANK STEAK RECIPE - SIMPLY STACIE
From simplystacie.net
SIZZLING STEAK WITH ROASTED VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
GRILLED MOROCCAN FLANK STEAK AND ROASTED VEGETABLES
From loveoffood.sodexo.com
BALSAMIC MARINATED FLANK STEAK RECIPE - FOOD & WINE
From foodandwine.com
GRILLED FLANK STEAK SALAD WITH ROASTED CORN VINAIGRETTE
From mayoclinic.org
You'll also love