Flank steak with roasted asparagus & red peppers

Total Time
55 min
15 min
20 min
This steak is at its best if allowed to marinate overnight, but it takes only minutes to prepare the three-ingredient marinade. If you didn't plan that far ahead - no worries! If you've only got the 20 minutes the recipe calls for, marinate the beef at room temperature and regularly press the soy sauce mixture into the steak to tenderize and flavor it. Flank steak is a lean cut of beef that's ideal for cooking in a skillet indoors. Be sure to pat the meat dry before cooking it to achieve a good sear on the outside and seal in the marinade's flavors. And as a general rule, don't cook a flank steak beyond medium. Because it is so lean, it can get tough and dry if cooked to well-done. The asparagus and bell peppers add color and steakhouse styling to the plate, making this recipe all you need for a complete meal.


Cooking spray

1 spray(s)

Low sodium soy sauce

1 Tbsp


2 medium 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

Uncooked asparagus

1 pound(s), jumbo, fresh and trimmed

Sweet red pepper(s)

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 11⁄4 cups vegetables


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.