WOW, Lime-Marinated Flank Steak with Roasted Vegetables, so easy, so fresh & so flavorful!
I must give credit where credit is due and this one goes to my wonderful husband & culinary
experimenter genius, Jeff. When he said he was going to marinate the flank steak in lime oil & champagne white balsamic vinegar, I said, “On beef? That sounds weird. Sounds great for chicken or fish though!”
Thankfully, he wasn’t deterred by my lack of confidence and proceeded to marinate the steak overnight. We decided to keep things really simple and pair the steak with assorted vegetables we had on hand that really needed to be used. That’s the beauty of dishes like this one, you can use any veggies you have on hand or pick veggies that you love. We chose assorted bell peppers, Vidalia onion, broccoli & cauliflower. If you spot a few snap peas in the picture, we added those to the grill pan while the steak was resting…I LOVE snap peas!
The fresh & zesty flavor of this dish is owed not only to Jeff’s creativity, but also to a couple of key ingredients: Persian Lime Olive Oil & Champagne White Balsamic Vinegar,to be exact. You can find these products and many other incredible oils, vinegars and various other products at one of my new favorite stores, Georgetown Olive Oil Company. I literally spent hours there and was coming up with all kinds of pairings to experiment with, but never considered pairing these two…thankfully, my husband did!
WOW, these two are perfect together! I’m saying WOW a lot, I know…but every time I think of this dish, my mouth opens, forms an oval and WOW comes out. I can’t help it, really I can’t. I go to type amazing or incredible to switch up my adjectives and I type WOW. This one has WOWED me for sure.
Alright, I’ve been wowed enough for one day, time for me to write the recipe that will WOW you! Let’s get down to making Lime-Marinated Flank Steak with Roasted Vegetables. It’s easy, so easy and you can switch it up to suit your taste. Don’t like cauliflower, don’t use it. Love roasted carrots, use them. One thing you don’t want to change up is the oil & vinegar. They really make this dish burst with flavor!
In a plastic sealable baggie make the marinade by combining vinegar with 2 Tbsp of lime oil. That’s it…2 ingredients, plus some salt and pepper and you won’t believe the flavor in this meat. Poke the flank steak on one side with a fork to form little holes to allow the marinade to penetrate the steak. Rub the steak with 1 tsp sea salt & 1/2 tsp black pepper on both sides and place in baggie with the marinade. Before sealing the bag, get as much air out as possible so the marinade is completely covering the steak. Refrigerate 8-24 hours.
You can cut up your veggies before hand and store in the refrigerator or cut them just before roasting.
Place vegetables in a single layer on your sheet pan, drizzle 1 Tbsp of Persian Lime Oil over the veggies and season with 1/2 tsp coarse black pepper and 1 tsp fine grind sea salt. Roast in oven for about 20 minutes or until they reach your desired level of doneness. I like a little crunch, but if you like them softer, cook them another 5 minutes.
While the veggies are roasting, heat your grill or grill pan until it’s smoking hot. Do you have a grill pan? If not, get one! I have two different brands of grill pans and I like my Pampered Chef one better. I’m not just saying that because I happen to sell Pampered Chef. you will never see me promote a brand or product I don’t use and believe in 100%. The Pampered Chef Grill Pan ROCKS! Just look at these grill marks!
I think they speak for themselves, don’t you? There is something so satisfying about grill marks. Just looking at this steak makes my mouth water. Okay, where were we? Oh yeah, get your grill or grill pan smoking hot and place steak in pan. Allow to cook for about 45 seconds or until it releases easily from the pan and turn 1/4 of the way right or left. Cook another 45 seconds and flip steak. Cook for 45 seconds and turn 1/4 of the way right or left. That’s how you get those beautiful grill marks. We like our steak rare to medium rare, so 90 seconds on each side was perfect for us. If you like your steak medium-rare to medium, add about 45 seconds to each step. Remove and allow to rest for at least 5 minutes. By this time your veggies should be just about done.
Using a sharp knife, cut the steak across the grain as thinly as you can. Plate with veggies and squeeze lime juice over meat and veggies. Serve and Enjoy!
Lime-Marinated Flank Steak with Roasted Vegetables
- 1 lb of flank steak
- 1/4 cup Champagne White Balsamic Vinegar
- 3 Tbsp Persian Lime Olive Oil divided
- 1 Tsp coarse ground black pepper (divided0
- 2 Tsp fine grind sea salt divided
- 3 Assorted bell peppers
- 1 Vidalia or sweet onion
- 1 Cup of broccoli
- 1 Cup of cauliflower florets
- 1 Cup of snap peas optional
- 1 lime
- Combine the vinegar with 2 Tbsp of Persian Lime Oil in a plastic bag large enough to hold the steak.
- Poke the flank steak with a fork, making small holes over the surface of the meat.
- Rub the flank steak with 1/2 tsp pepper & 1 tsp salt on both sides and place the meat in the baggie with marinade. Remove the air, so the steak is covered with marinade.
- Refrigerate the steak 8 to 24 hours.
- Slice, dice & chop your vegetables. This can be done beforehand and stored in the refrigerator or just before cooking.
- When ready to cook, preheat oven to 400°F
- Remove steak from marinade and blot with paper towel to remove the excess marinade. Allow to come to room temp before cooking.
- Place vegetables on a half sheet pan in a single layer. The sheet pan I used is from Pampered Chef & I love it! Here is the link: Half Sheet Pan
- Drizzle 1 Tbsp Persian Lime Olive Oil over vegetables and sprinkle with 1/2 tsp black pepper and 1 tsp sea salt
- Roast vegetables in the pre-heated oven for about 20 minutes or until they reach your desired level of doneness.
- While the vegetables are roasting, heat your grill or grill pan over medium high heat until the pan is smoking hot
- Sear the flank steak for 1 1/2 minutes on each side for rare to medium rare. Remove from grill pan and allow to rest at least 5 minutes
- Saute the snow peas in the grill pan (optional)
- Slice the flank steak across the grain as thin as possible
- Plate and squeeze cut lime over plates
- Serve & Enjoy
The end result was WOW…there I go again. WOW. Just, WOW. I still salivate when I think of this dinner and can’t wait to have it again! After you make this recipe (and you do want to make this recipe), comment on this post or on The Salted Pepper’s Facebook page…bet you’ll say WOW!
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