Flank Steak with Roasted Asparagus and Red Peppers (6)

By Realtychick

Ingredients

• 1 Tbsp low-sodium soy sauce
• 2 large garlic clove(s), minced
• 1 tsp ground cumin
• 1/2 pound(s) raw lean flank steak, about 1/2-inch thick, trimmed of all visible fat
• 1 pound(s) asparagus, Jumbo, fresh and trimmed
• 2 small sweet red pepper(s), seeded and quartered lengthwise
• 1 1/2 tsp olive oil
• 1/4 tsp table salt
• 2 Tbsp chives, fresh, snipped

Details

Servings 2

Preparation

Step 1

Combine the soy sauce, garlic, and cumin in a zip-close plastic bag; add the steak. Squeeze out the air and seal the bag; turn and rub to coat the steak. Refrigerate, turning the bag occasionally, at least 20 minutes or overnight.


Preheat the oven to 425°F. Toss the asparagus and bell peppers with the oil and salt in a shallow roasting pan. Spread the vegetables out in an even layer. Roast until tender and slightly caramelized, 15–17 minutes.


Meanwhile, remove the steak from the bag and pat dry with paper towels. Spray a nonstick or cast-iron skillet with nonstick spray and set over medium-high heat. Add the steak and cook until done to taste, about 4 minutes on each side for medium-rare. Transfer the steak to a carving board, cover loosely with a foil tent, and let stand 5 minutes. Cut the steak, on the diagonal, into 10 slices.


Add the chives to the vegetables and toss to mix. Serve the vegetables with the steak. Yields 5 slices steak and 1 1/4 cups vegetables per serving.