Roasted Garlic Herb Flank Steak

Name: Roasted Garlic Herb Flank Steak
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pound flank steak; 2 tablespoon olive oil; 3 clove garlic (minced); 1 tablespoon fresh rosemary (chopped); 1 tablespoon fresh thyme (chopped); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 pound russet potatoes (peeled and quartered); 0.25 cup milk; 2 tablespoon butter; 1 pound carrots (peeled and chopped)

Juicy flank steak marinated and roasted with fresh garlic and herbs, served with fluffy mashed potatoes and tender roasted carrots.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4
Cuisine: American
Difficulty: Medium
Cost: $8.68/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1.5 pound flank steak
2 tablespoon olive oil
3 clove garlic (minced)
1 tablespoon fresh rosemary (chopped)
1 tablespoon fresh thyme (chopped)
0.5 teaspoon salt
0.25 teaspoon black pepper
2 pound russet potatoes (peeled and quartered)
0.25 cup milk
2 tablespoon butter
1 pound carrots (peeled and chopped)

Instructions

Preheat oven to 400°F. In a small bowl, combine 1 tablespoon olive oil, 3 minced garlic cloves, 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the mixture evenly over the 1 1/2 pounds flank steak.
Place the seasoned flank steak on a baking sheet. In a separate bowl, toss 1 pound chopped carrots with the remaining 1 tablespoon olive oil, a pinch of salt, and a pinch of pepper. Add carrots to the baking sheet next to the steak.
Roast in the preheated oven for 20-30 minutes, or until the steak reaches desired doneness (internal temperature of 130-135°F for medium-rare). Carrots should be tender-crisp. Let steak rest for 5-10 minutes before slicing against the grain.
While the steak is roasting, place 2 pounds peeled and quartered russet potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well.
Return potatoes to the empty pot. Add 1/4 cup milk and 2 tablespoons butter. Mash until smooth and creamy. Season with salt and pepper to taste.
Serve the sliced flank steak with mashed potatoes and roasted carrots.

Notes

For best results, let the steak come to room temperature before roasting. Leftovers are delicious sliced thin for sandwiches.

Nutrition (per serving)

Calories: 590
Protein: 45.3 g
Carbohydrates: 53.7 g
Fat: 23.4 g
Fiber: 8.9 g
Sodium: 390 mg
Saturated Fat: 9.1 g
Sugar: 5.5 g
Cholesterol: 125 mg