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Lime-Marinated Flank Steak with Roasted Vegetables

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Fast &amp, Fresh
Servings: 4 Servings
Author: The Salted Pepper


  • 1 lb of flank steak
  • ¼ 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 ½ 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 ½ 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 ½ 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