The verdict is in: flank steak with roasted vegetables is ridiculously good! One thing I love about flank steak is that it marinates really quickly, which means that if you didn’t do a lot of planning ahead for your weeknight dinner, you can still be on schedule to have dinner finished on time.
I marinated the steak in a bunch of yummy ingredients, including Primal Kitchens’s avocado oil that they were so kind to send to me in the mail. The oil was lovely. It has an olive oil mouthfeel with a hint of avocado, and a beautiful green color. If you haven’t tried it out yet, do it! It’s full of healthy fats like oleic acid and essential fatty acids, and it’s always fun to change up your oils from time to time.
I’m not really a “meat and potatoes” kind of gal, because I like just about everything, and red meat isn’t my go-to for both health and environmental reasons. But when I’m craving this kind of dish, I can’t help but to add a lot of other amazing vegetables as well!
This recipe boasts three colors of carrots (different colors = diversifying your antioxidant intake), antioxidant-rich alliums (garlic and leeks), celery (lots of vitamin K, vitamin C, folate, and B6), AND red wine! We all know the health benefits of that stuff! Really, when it comes down to it, I should just name this recipe flank steak with antioxidants, because that’s essentially what it is!
So the next time you want to make steak and potatoes, consider adding extra antioxidant-rich vegetables as well. That way you can ensure that with every bite, you’re eating that good stuff that protects against cancer, cardiovascular disease, and boosts your immune system!
Flank Steak with Roasted Vegetables in a Red Wine Reduction Sauce
Time: 1 Hour
2 tbsp soy sauce
1/2 cup dry red wine
1/4 cup honey
7 cloves garlic, minced, divided
3 tbsp fresh rosemary, roughly chopped
Freshly ground black pepper
1.5 lbs flank steak
2 lbs small yukon gold potatoes, quartered
3 large carrots
2 medium leeks, white and light green tops, halved length-wise, sliced into 1/2-inch pieces
4 stalks celery, sliced into 1/2-inch pieces
4 tbsp avocado oil or olive oil
3 tbsp parsley, roughly chopped
In a large mixing bowl, add soy sauce wine, honey, 4 cloves minced garlic, rosemary, and freshly ground black pepper. Stir to combine and add flank steak. Marinate in the refrigerator for 30 minutes.
Preheat oven to 425F. Place potatoes, carrots, leeks, celery, oil, and remaining 3 cloves minced garlic in a large bowl. Season to taste with salt and pepper and toss to coat. Transfer vegetables to a large baking sheet and bake for 40 minutes, or until vegetables are lightly browned and tender. Set vegetables aside and keep warm.
While vegetables roast, remove flank steak from marinade and set aside. In a small saucepan, add marinade and heat over medium heat. Bring marinade to a boil and reduce to a simmer until the sauce is reduced by half, about 10 minutes. Set aside.
Once vegetables have finished roasting, position oven rack 6 inches from the broiler and preheat the broiler. Add the flank steak to a baking sheet and broil for 4 minutes on each side for medium-rare. Let steak rest for 5 minutes.
Thinly slice steak on the diagonal and serve over roasted vegetables. Drizzle with marinade reduction and garnish with parsley. Serve immediately!