Flank steak with roasted asparagus & red peppers
1
Points®
Total time: 55 min • Prep: 15 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
We use jumbo asparagus because they cook in the same amount of time as bell peppers. If only thin asparagus is available in your market, add them to the roasting pan after the bell peppers have roasted for 5 minutes.
Ingredients
Cooking spray
4 spray(s)
Low sodium soy sauce
1 tbsp(s)
Garlic clove
2 clove(s), medium, minced
Ground cumin
1 tsp(s)
Table salt
½ tsp(s), divided
Uncooked lean flank steak
½ pound(s), about 1⁄2-inch-thick, trimmed
Asparagus
1 pound(s), jumbo-size, trimmed
Red bell pepper
2 small, seeded and quartered lengthwise
Olive oil
1½ tsp(s)
Chives
2 tbsp(s), fresh, thinly sliced
Instructions
1
In zip-close plastic bag, combine soy sauce, garlic, cumin, and 1⁄4 tsp salt; add steak. Squeeze out air and seal bag; turn bag and rub to coat steak. Refrigerate, turning bag occasionally, at least 20 minutes or overnight.
2
Preheat oven to 425°F. In shallow roasting pan, toss asparagus and bell peppers with oil and remaining 1⁄4 tsp salt. Spread vegetables out in even layer. Roast vegetables until tender and slightly caramelized, 15 to 17 minutes.
3
Meanwhile, remove steak from bag and pat dry with paper towels; discard marinade. Spray cast-iron skillet with nonstick spray and set over medium-high heat. Add steak and cook until instant-read thermometer inserted into side registers 145°F, about 4 minutes per side. Transfer steak to cutting board and let rest 5 minutes. Cut steak on diagonal into 10 slices.
4
Add chives to vegetables and toss to mix. Serve vegetables with steak.
5
Serving size: 5 slices steak and 1 1⁄4 cups vegetables
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