Rosemary Garlic Flank Steak
Flank steak is one of those cuts of meat that can seem really expensive, but actually goes further than you’d think. It is so tender when marinated in this way and pan seared so the inside is still tender. We tend not to do leftovers of steak because it often gets overcooked on the reheating, but it makes a lovely special Sunday dinner. You can roast up any extra veggies to add to another meal later in the week which makes it 100% more likely that those languishing veggie drawer goodies will get eaten up before getting tossed!
Ingredients:
Makes 4 servings
Steak:
1 large flank steak (about 1 pound)
1 tablespoon olive oil
1 tablespoon apple cider vinegar
3 cloves galic, finely grated
chopped fresh rosemary and oregano (or 1 tablespoon dried Italian seasoning)
1 teaspoon salt
fresh pepper to taste
Honey Roasted Carrots and Beets:
3 medium sized beets (red or golden)
6 carrots
1 tablespoon olive oil
1 teaspoon salt
pepper to taste
1 tablespoons honey
2 tablespoons butter
fresh thyme
Directions:
At least an hour before cooking and up to 8 hours before marinate the flank steak in the olive oil, apple cider vinegar, garlic, herbs, salt and pepper. You can pop it in the fridge, but take it out at room temperature an hour before cooking.
Preheat the oven to 450 degrees F. Line a baking sheet with parchment. Wash and peel the beets and carrots. Cut them into slices about the same thickness (about 1/2 inch). Put them on the baking sheet and toss them with the olive oil, salt, and pepper. Put them in the oven to roast for about 20 minutes. While they roast, mix the melted butter and honey together with the thyme. After 20 minutes is up coat the veggies with the honey butter mix. Bake for another 10-15 minutes until the veggies are browned on the edges. Sprinkle a bit of salt on top and serve!
While the veggies on on their second roast, heat a pan on medium high and let it get hot. Add the marinated flank steak to the pan and cook for about 4 minutes on the first side. Flip and cook for about 3-4 minutes on the other side. Take it off the heat and place on a cutting board to rest for at least 5 minutes before slicing thinly against the grain (opposite the direction of the meat fibers).
