A simple and delicious dinner that is whole family-approved.
Although I mostly work from home these days, that still hasn’t resulted in having scads of “free” time, surprisingly enough. So when I can make a dinner that is a one dish meal, which means less work and less dishes, well, I’m a happy camper.
My kids are pretty fickle about steak. Sometimes they’ll seriously inhale it, and sometimes they’ll swear up and down how much they hate it. Frustrating for sure, and that basically means I’m rolling the dice any time I’m making steak for dinner.
And here I am, rolling the dice.
Although I think I overcooked the meat by a minute or two (I tend to like it more on the pink side), they surprisingly ate it. They didn’t want to see it the next day, but, well, that’s the breaks.
Because you are basically throwing everything onto a pan and letting the oven do most of the work for you, this is a crazy simple recipe to make, and bonus points for not requiring any hunt-all-over-town ingredients. And I’ll tell you, the marinade … it’s seriously slurpable. Like I would totally make it just to roast the vegetables alone with it next time. It’s making my mouth water just thinking about it, so even if you’re vegetarian, skip the steak and make the rest of the recipe just to get your taste buds on the marinade.
Yeah, it’s that good.
One Pan Steak and Roasted Vegetables
Recipe courtesy of Cate O’Malley
Ingredients
1/3 cup Braggs aminos (can substitute soy sauce)
1/4 cup toasted sesame oil
4 cloves garlic, rough chopped
1 teaspoon minced ginger
2 1/2 pounds flank steak
4 cups broccoli florets
2 cups portabello mushrooms, sliced
2 tablespoons extra-virgin olive oil
Directions
1. Preheat oven to 375 F, with 1 rack in the center position and another 4 inches from broiler. Line a large baking sheet with foil.
2. Whisk together Braggs aminos, sesame oil, garlic, and ginger in a medium bowl. Measure out 1/4 cup of the marinade. Add steak to remainder, turning to coat.
3. Toss broccoli florets and mushrooms on prepared baking sheet with olive oil and reserved marinade. Spread vegetables out in an even layer, transfer to center rack in oven, and roast until just tender, about 15 minutes. Remove baking sheet from oven and set oven to broil.
4. Push broccoli and mushrooms to edges of baking sheet and place steak in the center, drizzling over any remaining marinade. Broil until steak begins to char on the outside, about 3 to 5 minutes per side.
5. Remove baking sheet from oven and let steak rest for 10 minutes, and then slice thinly against the grain. Serve warm, with vegetables alongside.
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