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Flank Steak with Roasted Asparagus and Red Peppers
Nb persons: 2
Yield:
Preparation time: 15 min
Total time: 40 min
Source: weightwatchers
| 1 Tbsp | Soy Sauce |
| 2 cloves | Garlic, minced |
| 1 tsp | Ground Cumin |
| .5 lb | Flank Steak |
| 1 lb | Asparagus, uncooked |
| 2 | Red Peppers, seeded and quartered lengthwise |
| 1.5 tsp | olive oil |
| .25 tsp | salt |
| 2 Tbsp | chives, fresh |
Combine the soy sauce, garlic, and cumin in a zip-close plastic bag; add the steak. Squeeze out the air and seal the bag; turn and rub to coat the steak. Refrigerate, turning the bag occasionally, at least 20 minutes or overnight.
Preheat the oven to 425°F. Toss the asparagus and bell peppers with the oil and salt in a shallow roasting pan. Spread the vegetables out in an even layer. Roast until tender and slightly caramelized, 15–17 minutes.
Meanwhile, remove the steak from the bag and pat dry with paper towels. Spray a nonstick or cast-iron skillet with nonstick spray and set over medium-high heat. Add the steak and cook until done to taste, about 4 minutes on each side for medium-rare. Transfer the steak to a carving board, cover loosely with a foil tent, and let stand 5 minutes. Cut the steak, on the diagonal, into 10 slices.
Add the chives to the vegetables and toss to mix. Serve the vegetables with the steak. Yields 5 slices steak and 1 1/4 cups vegetables per serving.
Notes:
And, if that doesn’t fit your schedule, 20 to 30 minutes of marinating also will do the trick. 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.
Nutritional facts per serving (daily value): Calories 0kcal; Protein 0g (0%); Total Fat 0g (0%)(Sat. 0g (0%)); Chol. 0mg (0%); Carb. 0g (0%); Fiber 0g (0%); Sugars 0g; Calcium 0mg (0%); Iron 0mg (0%); Sodium 0mg (0%); Vit. C 0mg (0%); Vit. A 0IU (0%); Trans fat 0g
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