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Steph @ Life Bites Kitchen

Oven Roasted Flank Steak with Roasted Zucchini Topping

Perfectly roasted flank steak with a delicious roasted zucchini topping
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Prep Time 4 hours 5 minutes
Cook Time 18 minutes
Resting Time 5 minutes
Total Time 4 hours 28 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Method Video

Ingredients
  

Marinade
  • 1/4 c olive oil
  • 1/4 lime juice 2-3 limes
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp dried ground thyme
  • 1 Tbsp Worcestershire sauce
  • 4 tsp sea salt divided
  • 1/2 tsp ground black pepper
Steak
  • 1.5 lbs flank steak
Zucchini
  • 2 medium zucchinis

Method
 

Make marinade
  1. In a bowl, mix olive oil, lime juice, garlic powder, oregano, thyme, Worcestershire sauce, and 2 tsp of sea salt.
Tenderize steak
  1. Place steak on a cutting board. Cover with cling wrap, and pound with a meat tenderize or a rolling pin.
  2. Place in a baking dish and cover with marinade. Cover dish.
  3. Marinate at least 4 hours, and up to 24 hours.
Prep and roast steak
  1. Preheat oven to 400 degrees.
  2. 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.
  3. Rub the remaining 2 tsp of sea salt and pepper into the steak.
  4. Roughly chop the zucchini, and toss zucchini pieces in the marinade.
  5. Remove zucchini from marinade and place near the edges of the pan so that the moisture doesn't affect the steak's crust.
  6. Roast at 400 degrees for 15 minutes. Then, broil for 3 minutes. Ideally, the steak is removed at 125 degrees.
  7. Rest 5-10 minutes or until internal temp reaches 145 degrees for medium well.
  8. Slice against the grain. Serve steak strips with a dollop of roasted zucchini.

Video

*Please consult your health professional for health and nutritional advice.

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