Flank Steak with Roasted Broccoli and Cabbage
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 36 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 115 milligrams
- Sodium
- 918 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 5 grams
- Sugar
- 14 grams
- Protein
- 41 grams
- Total: 35 min
- Active: 25 min
Ingredients
1 1/2 pounds flank steak, halved lengthwise
Kosher salt and freshly ground pepper
2 tablespoons Dijon mustard
2 tablespoons low-sodium soy sauce
1 clove garlic, finely grated
1/2 small head green cabbage, cut into 1 1/2-inch chunks
1 bunch broccoli, cut into florets, stalks peeled and roughly chopped
6 tablespoons extra-virgin olive oil
3 tablespoons heavy cream
2 tablespoons honey
2 teaspoons fresh lemon juice
Directions
- Place a baking sheet on the middle oven rack and preheat to 475 degrees F. Season the steak with salt and pepper. Stir together the mustard, soy sauce and garlic in a medium bowl. Rub 4 teaspoons of the mixture all over the steak; reserve the rest.
- Combine the cabbage and broccoli in a large bowl. Add 5 tablespoons olive oil and a big pinch each of salt and pepper; toss. Spread out the vegetables on the hot baking sheet and bake until browned around the edges and crisp-tender, about 20 minutes. Remove from the oven and cover to keep warm.
- Meanwhile, add the heavy cream, honey and lemon juice to the remaining mustard mixture. Whisk until smooth.
- Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the steak; cook until well browned, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board to rest.
- Divide the vegetables among plates. Slice the steaks and add to the plates. Spoon the mustard sauce on top.