Flank Steak Aldente
Experience the perfect balance of savoriness and freshness with Flank Steak Aldente, a deliciously satisfying meal that’s both quick and elegant. This recipe features tender marinated flank steak, seared to perfection for a juicy, flavorful bite, paired with a vibrant medley of sautéed vegetables including red bell pepper, zucchini, and onion. A hint of fresh rosemary and a drizzle of balsamic vinegar elevate the dish, adding a touch of aromatic sophistication. Ready in just 35 minutes of active cooking time and designed to serve four, this steak and veggie combo is ideal for everything from weeknight dinners to weekend gatherings. With its bold flavors and wholesome ingredients, Flank Steak Aldente strikes the perfect harmony of hearty and healthy. Perfect as a low-carb option or served alongside crusty bread or mashed potatoes for a complete meal, this dish is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 1 pound flank steak
- 3 tablespoons olive oil
- 0.25 cup soy sauce
- 3 units garlic cloves
- 1 teaspoon black pepper
- 0.5 teaspoon salt
- 1 large red bell pepper
- 1 medium zucchini
- 1 small onion
- 1 tablespoon butter
- 1 teaspoon fresh rosemary
- 1 tablespoon balsamic vinegar
Instructions
In a small bowl, whisk together 2 tablespoons of olive oil, soy sauce, minced garlic, black pepper, and salt. Set aside.
Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 8 hours.
Remove steak from the refrigerator 20 minutes before cooking to bring it to room temperature.
While the steak is marinating or coming to room temperature, prepare the vegetables. Slice the red bell pepper, zucchini, and onion into thin strips.
Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon of olive oil and sear the flank steak for 4-5 minutes on each side for medium-rare or longer to your desired doneness.
Remove the steak from the skillet and let it rest on a cutting board, tented with foil, for 5-10 minutes.
In the same skillet, add 1 tablespoon of butter. When melted, add the sliced vegetables and sauté for 3-4 minutes until tender yet crisp.
Season the vegetables with a pinch of salt, freshly chopped rosemary, and a drizzle of balsamic vinegar. Stir to combine and cook for 1-2 minutes to let the flavors meld.
Slice the rested flank steak thinly against the grain to ensure maximum tenderness.
Serve the sliced flank steak alongside the sautéed vegetables. Drizzle any juices from the steak over the top for extra flavor.
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.0 g | 153% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 7115 mg | 309% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 26.9 g | ||
| Protein | 143.8 g | 288% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 149 mg | 11% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2598 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
