Photo of Flank steak with roasted asparagus & red peppers by WW

Flank steak with roasted asparagus & red peppers

Total Time
55 min
15 min
20 min
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.


Cooking spray

4 spray(s)

Less sodium soy sauce

1 Tbsp


2 clove(s), minced

Ground cumin

1 tsp

Table salt

½ tsp, divided

Uncooked lean flank steak

½ pound(s), about 1⁄2-inch-thick, trimmed


1 pound(s), jumbo-size, trimmed

Red bell pepper

2 small, seeded and quartered lengthwise

Olive oil

1½ tsp


2 Tbsp, fresh, thinly sliced


  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