Kansas Beef Marinated Flank Steak and Vegetable Hash
Ingredients
Marinated Flank Steak
-
¾
lb.
flank steak
-
¼
cup
extra virgin olive oil
-
2
tablespoons
low-sodium soy sauce
-
1
tablespoon
stone ground mustard
-
1
tablespoon
balsamic vinegar
-
1
teaspoon
Worcestershire sauce
-
¼
teaspoon
crushed red pepper
-
½
teaspoon
freshly cracked black pepper
-
2
cloves
minced garlic
Roasted Vegetable Hash
-
1
large
sweet potato
-
2
cups
broccoli florets
-
3
tablespoons
olive oil
-
½
teaspoon
onion powder
-
½
teaspoon
ancho chili powder
-
½
teaspoon
smoked paprika
-
1
teaspoon
brown sugar
-
to taste
salt
-
to taste
pepper
-
¼
teaspoon
crushed red pepper
Extra Toppings
-
6
spring onions
-
to taste
radishes
Instructions
- Prepare the marinade by combining all marinade ingredients in a zip-top bag and adding the flank steak. Seal and refrigerate overnight.
- Preheat the grill to medium heat and the oven to 425°F.
- Peel and cube the sweet potatoes, then toss with olive oil, salt, pepper, onion powder, ancho chili powder, smoked paprika, and brown sugar.
- In a separate bowl, toss the broccoli with olive oil, salt, pepper, and crushed red pepper.
- Spread the sweet potatoes on a baking sheet and roast for 15 minutes.
- While the sweet potatoes roast, grill the marinated flank steak for about 3 minutes per side.
- Tent the grilled steak with foil to rest for at least 3 minutes.
- Grill the spring onions for about 30 seconds per side.
- Toss the roasted sweet potatoes with the broccoli and roast for an additional 10-12 minutes.
- Serve the roasted vegetables on plates, slice the flank steak, and garnish with grilled spring onions and radishes.
Nutrition Facts (estimated)
Servings
2-3 servings
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
30g
Sodium
600mg
Cholesterol
70mg
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