The bright flavors of this Marinated Flank Steak with Roasted Vegetables are perfect for an easy, healthy, and delicious dish any time of the year!
When you’re looking for an easy steak dish that’s juicy and flavorful, this marinated flank steak with roasted veggies is sure to hit the spot!
The marinade is made up of lime juice, garlic, ginger, red pepper flakes, and cumin. It’s got a great southwestern kick with the acidity of the lime juice plus a kick of flavor from the red pepper flakes.
This dish comes together very quickly. You’ll simply marinate the steak ahead of time, then grill it up while you roast the veggies. You’ll have a delicious, nutrient-dense meal in less than 30 minutes!
How to make marinated flank steak with roasted veggies
I love how quickly this meal comes together. It’s perfect for a busy weeknight when I want something flavorful and satisfying.
Step 1: Make the marinade by mixing lime juice, garlic, ginger, red pepper flakes, cumin, salt, and pepper in a bowl.
Step 2: Place the flank steak in a gallon bag and pour in the marinade. Close the bag and mix around to fully cover the steak. Let it sit in the refrigerator for at least 30 minutes and preferably a few hours.
Step 3: Preheat the oven to 400ºF. Chop the mushrooms, tomatoes, and zucchini, then place on a large cooking sheet.
Step 4: Pour over melted coconut oil and ensure all veggies have been covered. Sprinkle cilantro, lime juice, salt, and pepper over the veggies and mix around again.
Step 5: Roast for 15-20 minutes, mixing around halfway through to ensure even cooking.
Step 6: While the veggies roast, preheat the grill. When ready, remove steak from marinade and place on grill.
Step 7: Grill steak on both sides for 8-10 minutes, then remove and let sit for 10 minutes before cutting.
Step 8: Slice the steak, top with the roasted veggies, and serve!
If you don’t feel like grilling (or if your grill is covered by a foot of snow), just use a grill pan or a regular pan on the stove instead. It works just as well.
Marinating the flank steak
Try to marinade the steak as long as you can. More of the flavors will work themselves into the steak, and it will make the steak more tender.
You are welcome to play around with the spices, but make sure you don’t skip the lime juice. This acid goes a long way in tenderizing the steak, so it’s important for both the taste and texture.
The red pepper flakes add a lot of flavor, but if spicy isn’t something you like, you could cut back or omit this ingredient. Add a little paprika instead for the same heat without the kick.
I aim to marinate my steak for around 4 hours, which is plenty of time to make it super flavorful.
If you’re short on time, I recommend at least 30 minutes.
The other option is to leave it overnight, or start marinating before you leave for work. Just come back after work and have it ready to go!
Roasting your veggies
Roasting veggies is always my go-to to get great flavor in a short amount of time. The mushrooms, tomatoes, and zucchini go great with the steak and even more so when they’re covered in coconut oil, cilantro, and lime juice!
Steak and mushrooms are a classic combination and a favorite of mine, but if you like other veggies, feel free to try those! Some onions and red skin potatoes would be great for a fall night.
How to enjoy this dish
I love eating steak with roasted veggies on top for a filling dinner!
But this dish is so versatile, there are plenty of other ways to prep it or enjoy your leftovers.
For example, you can serve it over lettuce for a tasty salad or throw it in a wrap for a delicious lunch at work the next day.
One thing I’ve done is double the batch of the marinade. I use half for the actual marinade, then save the other half for dressing! It’s perfect for a salad, in a wrap, or even just to drizzle on top.
Storage
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. If it’s possible to separate the veggies and the steak, they will keep a bit better.
If you want to do a little meal-prepping for the week, you can cook the steak in advance and store in the refrigerator. Then, when you’re ready for dinner, just chop and roast the veggies before serving!
More easy and healthy beef recipes
Looking for more tasty, nutritious ways to add red meat into your diet? Check out a few of these favorites I know you’ll love:
You can also check out my roundup of the best healthy low-carb dinner recipes for even more delicious recipe inspiration.
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Marinated Flank Steak with Roasted Veggies
Ingredients
Flank steak
- 1.5 lbs. flank steak
Marinade
- ¼ cup (60 ml) lime juice
- 1 clove garlic,, (minced)
- ½ tablespoon ground ginger
- ¼ teaspoon red pepper flakes
- ¼ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
Roasted veggies
- 8 oz. (225 g) sliced mushrooms
- 1 pint (300 g) grape tomatoes,, (halved)
- 1 zucchini,, (cubed)
- 1 tablespoon coconut oil,, (melted)
- ¼ handfull cilantro,, (chopped)
- 2 tablespoon lime juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Make the marinade by mixing lime juice, garlic, ginger, red pepper flakes, cumin, salt, and pepper in a bowl.
- Place the flank steak in a gallon bag and pour in the marinade. Close the bag and mix around to fully cover the steak. Let it sit in the refrigerator for at least 30 minutes and preferably a few hours.
- Preheat the oven to 400ºF. Chop the mushrooms, tomatoes, and zucchini, then place on a large cooking sheet.
- Pour over melted coconut oil and ensure all veggies have been covered. Sprinkle cilantro, lime juice, salt, and pepper over the veggies and mix around again.
- Roast for 15-20 minutes, mixing around halfway through to ensure even cooking.
- While the veggies roast, preheat the grill. When ready, remove steak from marinade and place on grill.
- Grill steak on both sides for 8-10 minutes, then remove and let sit for 10 minutes before cutting.
- Slice the steak, top with the roasted veggies, and serve!
