Quick Beef Flank Steak and Veggies

Quick Beef Flank Steak and Veggies
Recipe type: Entrees
Prep time: 
Cook time: 
Total time: 
Serves: 4
This is a low-fat, low-carb, easy, and truly tasty dinner for five, or dinner for two with another yield of leftovers for two other dinners! Quick to Prepare (under 30 minutes)
  • 1½ pound flank steak or the smallest one they'll sell you
  • 1 lime, juiced
  • Coarse salt and cracked black pepper
  • ½ bunch broccoli, peeled, cut into florets
  • 2 cups baby carrots
  • 2 cobs shucked corn, cut into 2-inch slices
  • 1 medium sweet onion (pink or Maui) chopped into wedges
  • 2 tablespoons olive oil
  1. Preheat oven broiler.
  2. Marinate flank steak in lime juice, salt and pepper. Do this directly on the paper the steak comes wrapped in for easy clean up.
  3. Place steak on broiler pan and cook, turning once until medium rare, about 4 to 5 minutes per side. Remove to a cutting board to rest.
  4. Preheat oven to 475 degrees F.
  5. Toss broccoli, onions, and carrots with olive oil, salt and pepper.
  6. Pour onto a cookie sheet in a single layer. Roast, turning once, until tender and cooked through, about 10 to 12 minutes.
  7. Slice flank steak into thin strips, serve 3 to 4 ounces per person with a side of the veggies.
Leftover flank steak makes great stir-fry, hot and cold beef sandwiches, beefy gravy over noodles or baked potatoes, etc. The veggies work great in homemade soups.
Nutrition Information
Calories: 357 Fat: 21g Saturated fat: 7g Carbohydrates: 14g Fiber: 4.3g Protein: 31g


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