Recipe summary for Oven Roasted Flank Steak with Chopped Zucchini Topping
This recipe transforms an affordable flank steak into a tender, flavorful meal by marinating it in a bright garlic herb citrus blend, roasting it alongside chopped zucchini, and topping it off with tangy pickled red onions for a ultimate umami flavor combination.
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Flank steak is one of the most budget friendly cuts of beef at the grocery store, but getting that melt in your mouth texture requires the right technique. Tenderizing, marinating, and then cooking to the right temperature can all make or break a perfectly roasted flank steak.
When my kids see this recipe on the table, they say, “Woah, steak! Is it a special occasion?”
Yes, yes it is. It’s dinner. Ha!
I hand tested this recipe until it was completely perfect to share with you, proving that the quick tenderizing prep and high heat roasting can turn an affordable cut into a perfect bite.
To bring out the absolute best flavor and a tender bite, I encourage you to try roasting your steak to a rare or medium rare finish. Pair those juicy slices of steak with the rich roasted zucchini and a few tangy pickled red onions on top, and every single bite delivers a massive umami hit.
But don’t worry, the zucchini uses the rest of the steak’s marinade for flavor – no extra work! The zucchini topping almost acts like a chimchurri – a soft hit of flavor to balance out the meat.
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If you are looking for more incredible dinner ideas, check out my ground turkey shepherds pie with zucchini cheddar cornbread or my enchiladas rancheros.
Step by step instructions with pictures for Oven Roasted Flank Steak with Chopped Zucchini Topping recipe
Prepare the garlic herb marinade
In a bowl, mix together the olive oil, freshly squeezed lime juice, garlic powder, dried oregano, dried thyme, Worcestershire sauce, and a portion of the sea salt. Stir until the ingredients are fully combined.
Tenderize and marinate the steak
Place your flank steak on a cutting board, cover it securely with plastic wrap, and pound it thoroughly with a meat tenderizer or rolling pin to break down the fibers.
Transfer the steak to a baking dish, pour the marinade over the top to coat completely, cover the dish, and let it marinate in the refrigerator for at least 4 hours or up to 24 hours.
Prep the steak and zucchini for the oven
Preheat your oven to 400 degrees. Remove the steak from the baking dish, saving the leftover marinade for the zucchini, and thoroughly blot both sides of the meat with paper towels so a nice crust can form while roasting. Rub the remaining sea salt and black pepper directly into the steak, then place it on a cookie sheet.
Chop the fresh zucchini into rough pieces, toss them directly in the reserved marinade, and arrange them around the edges of the pan so their moisture does not affect the sear on the beef.
In this photo, you can see how the salt is bringing out the moisture of the steak – yum!
Roast, broil, and slice against the grain
Roast the steak and zucchini in the oven at 400 degrees for 15 minutes, then switch the oven to broil for 3 minutes to finish. Remove from the oven when the steak is around 125 degrees. It will continue to rise in temperature.
Allow the meat to rest for 5 to 10 minutes until it reaches your desired temperature. Slice the steak thinly against the grain, top with spoonfuls of the roasted zucchini and pickled red onions, and serve with twice baked potatoes.
FAQ for Oven Roasted Flank Steak with Chopped Zucchini Topping recipe
Why do I need to pat the steak dry before roasting?
Wiping the liquid marinade off the surface with paper towels prevents the steak from steaming in the oven, which allows a rich, flavorful crust to form on the outside during roasting.
Why should I slice flank steak against the grain?
Flank steak has long muscle fibers that can feel chewy if cut parallel to them. Slicing across or against the grain cuts those muscle fibers short, ensuring every piece is tender and easy to bite through.
Can I make the zucchini topping ahead of time?
While the zucchini roasts quickly right alongside the steak in the oven, you can chop the zucchini a day in advance to save prep time on busy weeknights.
More About Steph @ Life Bites Kitchen
Did you know Steph hand writes and tests all recipes you find on this blog? She is tenacious about making sure you have the best recipe in your hands when you spend your time and money to get cooking in the kitchen. As an experienced recipe developer and a passionate scratch cook who has been a family cook for 25 years, Steph builds every meal with real life kitchens in mind. The photos you see here are actual photos taken of real food right in her kitchen, so they may look delightfully imperfect at times!
Oven Roasted Flank Steak with Roasted Zucchini Topping
Ingredients
Method
- In a bowl, mix olive oil, lime juice, garlic powder, oregano, thyme, Worcestershire sauce, and 2 tsp of sea salt.
- Place steak on a cutting board. Cover with cling wrap, and pound with a meat tenderize or a rolling pin.
- Place in a baking dish and cover with marinade. Cover dish.
- Marinate at least 4 hours, and up to 24 hours.
- Preheat oven to 400 degrees.
- Remove steak from marinade (do not discard the marinade yet). Blot both sides of the steak with paper towels. This allows a crust to form on the steak while it’s roasting. Place the steak on a cookie sheet.
- Rub the remaining 2 tsp of sea salt and pepper into the steak.
- Roughly chop the zucchini, and toss zucchini pieces in the marinade.
- Remove zucchini from marinade and place near the edges of the pan so that the moisture doesn’t affect the steak’s crust.
- Roast at 400 degrees for 15 minutes. Then, broil for 3 minutes. Ideally, the steak is removed at 125 degrees.
- Rest 5-10 minutes or until internal temp reaches 145 degrees for medium well.
- Slice against the grain. Serve steak strips with a dollop of roasted zucchini.
Video
*Please consult your health professional for health and nutritional advice.
