Description
A quick and flavorful weeknight dish featuring flank steak and colorful vegetables roasted together in garlic butter.
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, chopped
- 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, then toss until well-coated.
- Combine broccoli florets, halved baby potatoes, and sliced red bell pepper in a separate bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss until evenly coated.
- Melt the remaining tablespoon of butter in a small bowl, and add a pinch of salt or a squeeze of lemon juice for extra flavor.
- Spread the seasoned vegetables in an even layer on a large baking sheet. Place the marinated steak strips on top of the veggies and drizzle the prepared garlic butter over the entire pan.
- Roast everything for about 20-25 minutes, checking the steak for the desired doneness. Broil for the last 2-3 minutes for extra char if desired.
- Remove the pan from the oven and let it rest for a few minutes before serving.
Notes
Feel free to experiment with different seasonal vegetables or adjust the spice level with chili flakes.
