Description
A hearty and simple meal featuring tender flank steak and vibrant roasted vegetables, all cooked on one sheet pan for minimal fuss.
Ingredients
- 1 lb Flank steak
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Paprika
- 3 tablespoons Unsalted butter
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh rosemary (chopped)
- 1 tablespoon Fresh thyme
- 2 cups Broccoli florets
- 2 cups Baby potatoes (halved)
- 1 medium Red bell pepper (sliced)
- 1 tablespoon Olive oil
- to taste Chili flakes
- to taste Parmesan cheese
- to taste Lemon juice
Instructions
- Slice the flank steak into strips and season with salt, black pepper, and paprika in a mixing bowl.
- Drizzle 2 tablespoons of melted butter over the steak. Add minced garlic, chopped rosemary, and thyme, tossing until well-coated.
- In another bowl, combine broccoli florets, halved baby potatoes, and sliced red bell pepper. Drizzle with olive oil and sprinkle with salt and pepper. Toss until evenly coated.
- Melt the remaining tablespoon of butter in a small bowl, mixing in a pinch of salt or a squeeze of lemon juice for extra flavor.
- Spread the seasoned vegetables on a large baking sheet in an even layer. Place the marinated steak strips on top of the veggies. Drizzle the prepared garlic butter over the entire pan.
- Preheat your oven to 400°F (200°C). Roast for about 20-25 minutes, checking the steak for desired doneness. For extra char, broil for the last 2-3 minutes.
- Remove the pan from the oven and let it rest for a few minutes before serving.
Notes
Let the steak rest before slicing to preserve juices and ensure a more succulent bite.
