FLANK STEAK WITH ROASTED ROOT VEGETABLES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the lower third and top of the oven; preheat the broiler. Toss the carrots, parsnips, turnip, olive oil, chopped rosemary, 1/2 teaspoon salt and a generous amount of pepper on a rimmed baking sheet. Roast on the lower oven rack, 10 minutes.
- Meanwhile, halve the steak lengthwise and poke a few times on both sides with a fork; transfer to a resealable plastic bag. Add the bourbon, brown sugar, mustard and garlic; tear the rosemary sprig in half and add to the bag. Seal and vigorously massage the ingredients into the meat for 5 minutes to tenderize. Transfer the steak to a foil-lined baking sheet, discarding the marinade. Season with salt and pepper.
- Leaving the vegetables in the oven, broil the steak until a thermometer inserted sideways into the center registers 125 degrees F to 130 degrees F for medium rare, 4 to 6 minutes per side. Transfer to a cutting board to rest, 5 minutes. Move the vegetables to the top oven rack and broil, stirring occasionally, until lightly charred, 6 to 8 minutes.
- Slice the meat and serve with the vegetables. Top with parsley and serve with mustard.
Nutrition Facts : Calories 420, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 93 milligrams, Sodium 538 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 33 grams, Sugar 13 grams
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Tony Hubbard
[email protected]I've made this recipe several times and it's always a hit. The steak is always tender and juicy, and the roasted vegetables are flavorful and healthy. I highly recommend this recipe!
Ki & Co
[email protected]This recipe was a lifesaver! I needed a quick and easy meal for a weeknight dinner, and this fit the bill perfectly. The steak was cooked in no time, and the roasted vegetables were a healthy and tasty side dish.
Gemma Thomas
[email protected]I'm not a big fan of flank steak, but this recipe was actually really good! The steak was tender and juicy, and the roasted vegetables were delicious.
Kelvin Slyzer
[email protected]This recipe was a bit bland for my taste. I think I'll add some more herbs and spices next time.
Vinamra GupTa
[email protected]I made this recipe for my family and they loved it! The steak was cooked perfectly and the roasted vegetables were so flavorful. I will definitely be making this recipe again.
mohamed cisse
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler recipes in the future.
Cora Strumsky
[email protected]I'm a big fan of flank steak, and this recipe did not disappoint. The steak was tender and flavorful, and the roasted vegetables were a perfect complement.
Bassem Dz
[email protected]This recipe is a great way to use up leftover root vegetables. I had some carrots, parsnips, and turnips that were about to go bad, so I roasted them with some olive oil and herbs. They were delicious!
kevin Emmanuel
[email protected]I followed the recipe exactly and the results were perfect. The steak was cooked to medium-rare as I like it, and the vegetables were roasted to perfection.
Stevie Smith
[email protected]Delicious! I've made this recipe several times and it's always a winner. The steak is always tender and juicy, and the roasted vegetables are flavorful and healthy.
Itz rema boy
[email protected]The flank steak was a bit tough, but the roasted vegetables were great. I think I'll try this recipe again with a different cut of steak.
SAN ANDREAS
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the flank steak and the roasted vegetables. The recipe was easy to follow and the results were amazing.
Shakir Awan
[email protected]This recipe was a total hit! The steak was cooked to perfection and the roasted root vegetables were delicious and colorful. I especially loved the parsnips and carrots.