Flank Steak with Roasted Root Vegetables
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 420
- Total Fat
- 19 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 93 milligrams
- Sodium
- 538 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 8 grams
- Protein
- 33 grams
- Sugar
- 13 grams
Ingredients
6 carrots, halved crosswise and lengthwise
4 parsnips, halved crosswise and lengthwise
1 turnip, peeled and cut into 1/2- to 3/4-inch wedges
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons chopped fresh rosemary, plus 1 sprig
Kosher salt and freshly ground pepper
1 flank steak (about 1 1/4 pounds)
2 tablespoons bourbon or low-sodium beef broth
2 tablespoons packed light brown sugar
1 teaspoon horseradish mustard or spicy mustard, plus more for serving
1 clove garlic, smashed
Chopped fresh parsley, for topping
Directions
- Position racks in the lower third and top of the oven; preheat the broiler. Toss the carrots, parsnips, turnip, olive oil, chopped rosemary, 1/2 teaspoon salt and a generous amount of pepper on a rimmed baking sheet. Roast on the lower oven rack, 10 minutes.
- Meanwhile, halve the steak lengthwise and poke a few times on both sides with a fork; transfer to a resealable plastic bag. Add the bourbon, brown sugar, mustard and garlic; tear the rosemary sprig in half and add to the bag. Seal and vigorously massage the ingredients into the meat for 5 minutes to tenderize. Transfer the steak to a foil-lined baking sheet, discarding the marinade. Season with salt and pepper.
- Leaving the vegetables in the oven, broil the steak until a thermometer inserted sideways into the center registers 125 degrees F to 130 degrees F for medium rare, 4 to 6 minutes per side. Transfer to a cutting board to rest, 5 minutes. Move the vegetables to the top oven rack and broil, stirring occasionally, until lightly charred, 6 to 8 minutes.
- Slice the meat and serve with the vegetables. Top with parsley and serve with mustard.
