Flank Steak with Roasted Vegetables

Cooking a flank steak in a skillet has one big advantage over the grill: It offers the opportunity to make a zesty orange pan sauce to drizzle over the seasoned meat and oven-roasted vegetables.

1 1/4 lb. fingerling potatoes, quartered lengthwise
3 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided
1/4 teaspoon pepper, divided
1 lb. asparagus
1 (1 1/2-lb.) flank steak
1 1/2 teaspoons Montreal steak seasoning
1/4 cup orange juice
1 tablespoon grated orange peel
1 teaspoon white wine vinegar
1 tablespoon chopped fresh Italian parsley

1. Heat oven to 400ºF. On large rimmed baking sheet, toss potatoes with 2 teaspoons of the oil, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper to coat; arrange in single layer.

2. Bake 15 minutes or until almost tender. Push potatoes to one side of pan; arrange asparagus on other side. Drizzle asparagus with 2 teaspoons of the oil and sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake an additional 10 to 15 minutes or until potatoes are tender and asparagus is crisp-tender.

3. Meanwhile, sprinkle steak with Montreal seasoning. Whisk orange juice, orange peel, 2 teaspoons of the oil and vinegar in small cup. Heat large skillet over medium-high heat until hot. Add remaining 1 tablespoon oil; heat until hot. Add steak; cook 10 to 12 minutes for medium-rare, turning once. Remove steak; cover loosely with foil. Let stand 5 minutes before slicing across the grain.

4. Remove skillet from heat; add orange juice mixture to hot skillet, stirring and scraping up any browned bits on bottom of pan. (If pan is very hot, sauce may boil and evaporate. If this happens, stir in a few tablespoons of water.) Drizzle vinaigrette over steak and vegetables; garnish with parsley.

4 servings

PER SERVING: 500 calories, 17.5 g total fat (4 g saturated fat), 54.5 g protein, 31.5 g carbohydrate, 125 mg cholesterol, 590 mg sodium, 6 g fiber

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