Best 4 Flank Steak With Roasted Root Vegetables Recipes

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Indulge in a culinary journey with our tantalizing Flank Steak with Roasted Root Vegetables. This delectable dish combines the robust flavor of flank steak with the vibrant sweetness of roasted root vegetables, creating a symphony of flavors that will delight your taste buds. Perfectly marinated and grilled to your desired doneness, the flank steak takes center stage, while the medley of roasted carrots, parsnips, potatoes, and turnips adds a colorful and nutrient-rich accompaniment. Prepared with a simple yet flavorful blend of herbs and spices, this recipe ensures a tender and juicy steak complemented by the caramelized sweetness of the roasted vegetables. Join us as we explore the culinary delights of this satisfying and wholesome meal, perfect for any occasion whether it's a casual weeknight dinner or an impressive weekend feast.

Check out the recipes below so you can choose the best recipe for yourself!

ONE-PAN FLANK STEAK & VEGGIES RECIPE BY TASTY



One-pan Flank Steak & Veggies Recipe by Tasty image

Here's what you need: broccoli floret, white onion, flank steak, olive oil, wild rice, salt, pepper, garlic powder, paprika, onion powder

Provided by Tiffany Lo

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 10

12 oz broccoli floret
½ white onion, sliced
1 ½ lb flank steak
2 tablespoons olive oil
4 cups wild rice, cooked, to serve
1 ½ teaspoons salt
1 ½ teaspoons pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder

Steps:

  • Preheat oven to 400°F (200°C).
  • In a small bowl, add the salt, pepper, garlic powder, paprika, and onion powder. Stir until well combined.
  • Place broccoli, onions, and flank steak on a baking tray.
  • Coat broccoli and onions with olive oil.
  • Sprinkle seasoning mix on flank steak, broccoli, and onions until coated.
  • Bake for 15 minutes.
  • Broil for 2 minutes.
  • For medium, internal temperature of steak should reach 145°F (65°C). Let steak rest 10 minutes before cutting.
  • Serve now with wild rice or refrigerate in airtight containers up to 3-4 days.
  • Enjoy!

Nutrition Facts : Calories 828 calories, Carbohydrate 116 grams, Fat 17 grams, Fiber 12 grams, Protein 55 grams, Sugar 7 grams

SKIRT STEAK WITH ROASTED ROOT VEGETABLES



Skirt Steak With Roasted Root Vegetables image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 sprig rosemary plus 1/2 teaspoon chopped leaves
5 medium carrots, halved lengthwise
5 medium parsnips, halved lengthwise
3 teaspoons Worcestershire sauce
2 1/2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 clove garlic, minced
1 1/2 pounds skirt steak, cut into 4 pieces

Steps:

  • Preheat the oven to 450 degrees F. Pick the leaves off the rosemary sprig and toss them with the carrots, parsnips, 2 teaspoons Worcestershire sauce, 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast, stirring once, until the vegetables are tender and golden brown, about 25 minutes.
  • Meanwhile, mix the garlic, chopped rosemary, the remaining 1 teaspoon Worcestershire sauce, 1/2 tablespoon olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub all over the steaks.
  • When the vegetables are halfway done (after about 12 minutes), heat a large skillet over medium-high heat and add the remaining 1/2 tablespoon olive oil. Working in batches if necessary, sear the steaks, 2 to 5 minutes per side for medium rare. Transfer to a cutting board and let stand 5 minutes before slicing. Serve with the roasted vegetables and drizzle with the pan juices.
  • Per serving: Calories 507; Fat 32 g (Saturated 11 g); Cholesterol 90 mg; Sodium 818 mg; Carbohydrate 19 g; Fiber 5 g; Protein 33 g

Nutrition Facts : Calories 446 calorie, Fat 23 grams, SaturatedFat 6.5 grams, Cholesterol 111 milligrams, Sodium 335 milligrams, Carbohydrate 21 grams, Fiber 5.5 grams, Protein 38 grams, Sugar 7 grams

GREEK FLANK STEAK AND VEGGIE SALAD



Greek Flank Steak and Veggie Salad image

Tomatoes, onions, and cucumbers (yes, cucumbers!) roast along with the steak, creating a crunchy, juicy salad that just begs to be topped with feta.

Provided by Molly Gilbert

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 2h56m

Yield 6

Number Of Ingredients 15

2 pounds flank steak
6 tablespoons extra-virgin olive oil
¼ cup fresh lemon juice
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
2 teaspoons ground oregano
1 teaspoon kosher salt
¼ teaspoon black pepper
1 (15 ounce) can chickpeas, drained and rinsed
1 ½ cups cherry tomatoes, halved
1 English cucumber, chopped
1 red onion, chopped
8 cups chopped romaine lettuce
1 cup crumbled feta cheese
¼ cup chopped fresh parsley

Steps:

  • Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
  • Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
  • Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
  • Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
  • Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
  • Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F for rare or 135 degrees F for medium-rare, 3 to 5 minutes per side.
  • Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.

Nutrition Facts : Calories 462.5 calories, Carbohydrate 21.9 g, Cholesterol 69.9 mg, Fat 30.7 g, Fiber 4.9 g, Protein 25.7 g, SaturatedFat 10.3 g, Sodium 853.1 mg, Sugar 4.1 g

FLANK STEAK SALAD WITH ROASTED SHALLOTS AND GOAT CHEESE



Flank Steak Salad with Roasted Shallots and Goat Cheese image

Categories     Goat Cheese     Steak     Summer     Shallot     Lettuce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 cup olive oil
5 tablespoons red wine vinegar
2 tablespoons fresh thyme leaves
2 large garlic cloves
1 1 1/2-pound flank steak
18 large shallots, peeled, halved
8 cups mixed salad greens (about 8 ounces)
1 cup crumbled chilled soft fresh goat cheese (such as Montrachet; about 4 ounces)

Steps:

  • Blend oil, vinegar, thyme, and garlic in blender until garlic is chopped; season dressing with salt and pepper. Place steak in 13x9x2-inch glass baking dish. Add 1/3 cup dressing; turn to coat. Cover and chill 30 minutes. (Can be made 4 hours ahead; chill steak and dressing. Bring dressing to room temperature before using.)
  • Meanwhile, preheat oven to 450°F. Toss shallots and 2 tablespoons dressing on baking sheet to coat. Roast shallots until caramelized and tender, stirring occasionally, about 20 minutes; set aside.
  • Preheat broiler. With marinade still clinging to steak, broil steak to desired doneness, about 4 minutes per side for medium-rare. Let steak rest 5 minutes; slice thinly across grain on diagonal.
  • Place greens and shallots in large bowl; toss with enough dressing to coat. Mound greens on large platter. Surround with steak; sprinkle with goat cheese. Serve, passing remaining dressing.

Tips:

  • Choose a good quality flank steak. Look for one that is uniform in thickness and has good marbling.
  • Marinate the flank steak for at least 30 minutes. This will help to tenderize the meat and infuse it with flavor.
  • Cook the flank steak over high heat. This will help to sear the outside of the meat and keep it juicy on the inside.
  • Let the flank steak rest for a few minutes before slicing it. This will help the juices to redistribute throughout the meat.
  • Serve the flank steak with roasted root vegetables and a flavorful sauce.

Conclusion:

Flank steak is a delicious and versatile cut of meat that can be cooked in a variety of ways. When cooked properly, flank steak is tender, juicy, and bursting with flavor. The roasted root vegetables add a sweet and earthy flavor to the dish, and the flavorful sauce brings it all together. This recipe is perfect for a weeknight meal or a special occasion dinner.

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