Lime-Marinated Flank Steak with Roasted Vegetables
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Fast &, Fresh
Servings: 4Servings
Author: The Salted Pepper
Ingredients
1lbof flank steak
¼cupChampagne White Balsamic Vinegar
3tablespoonPersian Lime Olive Oildivided
1teaspooncoarse ground black pepper (divided0
2teaspoonfine grind sea saltdivided
3Assorted bell peppers
1Vidalia or sweet onion
1Cupof broccoli
1Cupof cauliflower florets
1Cupof snap peasoptional
1lime
Instructions
Combine the vinegar with 2 tablespoon 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 teaspoon pepper & 1 teaspoon 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 tablespoon Persian Lime Olive Oil over vegetables and sprinkle with ½ teaspoon black pepper and 1 teaspoon 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