One Pan Flank Steak and Vegetables with an Arugula Salad

Servings:
One Pan Flank Steak and Vegetables with an Arugula Salad 3.63/5 (8 votes)

I had you at "one pan"; I know! And, it's a quick and easy meal - double win! Now, if you're family is not a fan of Brussels sprouts, broccoli and cauliflower are great in it's place. And the light peppery arugula salad is the perfect compliment. Enjoy!

One Pan Flank Steak and Vegetables

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES PASSIVE TIME : MINUTES

INGREDIENTS

  • 1 1/2 pound flank steak
  • 2 tablespoons olive oil
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoons honey
  • 1 tablespoons Dijon mustard
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1 pound brussels sprouts, trimmed and quartered
  • 1 pound carrot, peeled and cut into 1/2" x 1" pieces
  • 1 tablespoons olive oil
  • 1/8 teaspoon kosher salt
  • 2 tablespoons green onion, sliced

DIRECTIONS

  1. Preheat oven to 425.
  2. Combine 2T olive oil, Wocestershire, honey, Dijon, garlic salt, and pepper in a resealable bag or shallow dish. Add flank steak and marinate for 30 minutes.
  3. Line a rimmed baking sheet with foil
  4. Place the Brussels sprouts and carrots on the sheet, drizzle with T oil, sprinkle with garlic salt and a bit of pepper, toss to coat, and arrange in a single layer.
  5. Roast vegetables for about 15 minutes. Remove pan from oven and place a metal rack at the center of the pan. Some veggies will be under the pan and that's good.
  6. Lay the flank steak on the rack.
  7. Increase the heat to broil and place the pan on a center rack. The flank steak should be about 6-8" from the heating element.
  8. Broil 3 minutes, remove from the oven, flip the steak and toss the Brussels sprouts if the edges are getting too brown.
  9. Return to the oven and broil another 3-4 minutes for medium rare.
  10. Let the steak rest for 5 minutes and then slice against the grain.
  11. Plate steak and vegetables and garnish with green onions.

Nutritional Information

Serving Size 430g Calories 572 Fat 28 Sat Fat 8 Sodium 299 Carbs 27 Sugars 14 Fiber 7 Protein 52.

Arugula Salad

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 4 cups arugula
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons lemon juice
  • kosher salt and pepper, to taste
  • 1/3 cup Parmesan (shaved)

DIRECTIONS

  1. Place arugula in a large salad bowl.
  2. Drizzle with olive oil and lemon juice, sprinkle with kosher salt and pepper, and toss to combine.
  3. Garnish with parmesan.

Nutritional Information

Serving Size 42g Calories 118 Fat 12 Sat Fat 2 Sodium 44

NOTES

KID NOTE: The kids loved this meal.

VEGETARIAN TIP: Skip the steak. Heat chick peas or white beans and toss them with the roasted vegetables.

GLUTEN MODIFICATIONS: Make sure your Worcestershire sauce is gluten free.

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