Description
Juicy steak and colorful roasted vegetables baked together in one pan for an easy, flavorful meal. The steak stays tender while the vegetables caramelize to perfection, creating a complete dinner with minimal cleanup.
Ingredients
- 2 lb beef flank
- 1 lb asparagus
- 1 lb broccoli
- 1/2 purple onion
- 1 large bell pepper
- 1 tbsp oil
- 1 tbsp salt
- 1 tsp pepper
Instructions
Preheat oven to 400°F (200°C). Line large baking sheet with foil.,Pat steaks dry. Rub with 1 tbsp oil, 1/2 tsp salt, 1/4 tsp pepper, garlic powder, and paprika. Set aside.,Toss vegetables with remaining oil, salt, pepper, and balsamic vinegar. Spread on baking sheet.,Roast vegetables for 15 minutes. Remove from oven, push vegetables to sides.,Add steaks to center. Top each with 1 tbsp butter if using. Return to oven.,Bake 10-15 minutes for medium-rare (135°F internal temperature). Adjust time for desired doneness.,Let steaks rest 5 minutes. Garnish with parsley before serving.
Notes
Use meat thermometer for perfect doneness: 145°F (medium), 160°F (well-done),Substitute sweet potatoes for regular potatoes for lower glycemic option,Add mushrooms or zucchini for more vegetable variety,Deglaze pan with red wine after baking for quick sauce
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 steak + 1/2 vegetables
- Calories: 650
- Sugar: 8g
- Sodium: undefined
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 45g
- Cholesterol: undefined