Balsamic Glazed Flank Steak with Roasted Vegetables
Balsamic Glazed Flank Steak with Roasted Vegetables is a delicious and healthy dish that is perfect for any occasion. This dish is a perfect combination of juicy and tender flank steak with a sweet and tangy balsamic glaze, paired with perfectly roasted vegetables.
To make this dish, you will need the following ingredients per serving:
- 1 6-ounce flank steak
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup chopped vegetables (such as carrots, bell peppers, and onions)
- 1 tablespoon olive oil
To start, preheat your oven to 400°F. Season the flank steak with salt and pepper on both sides. In a small bowl, whisk together the balsamic vinegar, honey, and garlic powder. Set aside.
In a separate bowl, toss the chopped vegetables with olive oil and season with salt and pepper. Spread the vegetables out on a baking sheet and roast in the oven for 20-25 minutes, or until they are tender and slightly caramelized.
While the vegetables are roasting, heat a large skillet over medium-high heat. Add the seasoned flank steak to the skillet and cook for 3-4 minutes on each side, or until it is cooked to your desired level of doneness.
Once the steak is cooked, remove it from the skillet and set it aside to rest for a few minutes. In the same skillet, add the balsamic glaze and cook for 1-2 minutes, or until it has thickened slightly.
To serve, slice the flank steak against the grain and drizzle the balsamic glaze over the top. Serve with the roasted vegetables on the side.
This Balsamic Glazed Flank Steak with Roasted Vegetables is a perfect dish for any occasion, whether it's a weeknight dinner or a special occasion. The juicy and tender steak pairs perfectly with the sweet and tangy balsamic glaze, while the roasted vegetables add a delicious crunch and flavor. This dish is sure to impress your guests and leave them wanting more.
Type of dish: Main course
Main ingredients: Flank steak, balsamic vinegar, vegetables
