Feb 19

Italian Flank Steak with Roasted Vegetables

What a BRUTAL winter. All I can do is think warm thoughts. And considering there is at least a foot of solid snow and ice surrounding my grill, I have to resort to the next best thing – my indoor grill pan.

This meal took me back to dining al fresco. If only I had corn on the cob…


How many days till spring?

Italian Flank Steak with Roasted Vegetables
slightly adapted from Family Spice

for the steak:
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
3 garlic cloves, crushed
1 tablespoon dried parsley
1 tablespoon dried basil
1 (approximately one pound) flank steak
salt and pepper

for the vegetables:
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Italian seasoning
salt and pepper
1 pint cherry tomatoes, halved
1 bunch asparagus, trimmed

Add all steak marinade ingredients together in a ziploc bag. Season steak with salt and pepper and add to bag. Refrigerate for at least 4 hours, or overnight.

For the vegetables, preheat oven to 400 degrees. Add oil, vinegar and seasonings to a bowl. Toss veggies in and place on a foil lined baking sheet. Roast for around 20 minutes.

Remove steak from refrigerator 30 minutes before cooking. Preheat grill pan. Pat meat with paper towels and add to pan. Cook for around 6 minutes on each side for medium rare results.

Remove from grill and place on cutting board or platter, and tent with foil. Let rest for at least 5 minutes.

Carve steak against the grain in long strips. Top with veggies and serve.

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2 Responses to Italian Flank Steak with Roasted Vegetables

  1. Lisa Thomas says:

    Sounds delicious!

  2. This looks easy and delicious. I am also longing for the days of using the outside grill, but you are right, for now the grill pan will have to do!

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