An easy, lighter, flank steak dinner packed with roasted vegetables.
This post is sponsored by Kansas Beef. All opinions are my own.
Spring is here, and you know what that means! Warm weather, patio parties, and lots of grilling. I teamed up with Kansas Beef to make this easy, super delicious grilled flank steak recipe for a leaner, grilled beef dinner packed with protein and vegetables!
Flank steak is a lean cut of beef, and it is also one of the least expensive cuts of steak available. It’s great
for marinating, which helps it take on tons of flavor while also making it tender. After marinating flank steak, it becomes an easy grilled protein that begs to be served with lots of vegetables. The entire recipe comes together in about 30 minutes and hopefully will be on repeat for you this grilling season. The best part? This recipe makes 2-3 servings, so it’s ideal for a dinner on the patio with just the two of us!
Ingredients for Marinated Grilled Flank Steak and Vegetable Hash:
Ingredients for the Marinated Flank Steak:
- ¾ lb. flank steak
- ¼ cup extra virgin olive oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon stone ground mustard
- 1 tablespoon balsamic vinegar
- 1 teaspoon Worcestershire
- ¼ teaspoon crushed red pepper
- ½ teaspoon freshly cracked black pepper
- 2 cloves minced garlic
Ingredients for the Roasted Vegetable Hash:
- 1 large sweet potato
- 2 cups broccoli florets
- 3 tbsp olive oil, divided
- ½ tsp. Onion powder
- ½ tsp. Ancho chili powder
- ½ tsp. Smoked paprika
- 1 tsp. Brown sugar
- Salt & pepper
- ¼ tsp. Crushed red pepper
- 6 spring onions
- Radishes, for garnish
A Quick Rundown for Timing this Recipe Perfectly:
After the flank steak has marinated overnight, this recipe comes together in about 30 minutes. The best way to time everything to be done at the same time is to fire up the grill and pop the sweet potatoes into the oven. The sweet potatoes need to roast for 15 minutes before they’re mixed with the broccoli, so grill the flank steak during this initial roasting period for the sweet potatoes.
The marinated flank steak should finish grilling around the same time the sweet potatoes are finished with their first round of roasting, so tent the flank steak with foil and let it rest while you toss the sweet potatoes with the broccoli and finish roasting them for another ten minutes.
I also recommend popping the spring onions on the grill for about a minute during this time, so you can top the flank steak and vegetable hash with freshly grilled spring onions! Then you can slice the flank steak and serve it on top of vegetable hash as soon as the vegetables are done roasting.
I tried to use ingredients for the marinade that we always have on hand, so hopefully you don’t have to run to the store for a bunch of new ingredients! I do recommend purchasing your flank steak the day before you plan to grill it, so it’s still fresh when it begins to marinate. You can purchase it two days in advance if necessary, but I wouldn’t push it much further than that! Fresh beef is super delicious, and worth the trip to the store.
Do you need to marinate flank steak?
Flank steak benefits from marinating, so I would say, “Yes.” Flank steak has very little marbleization (internal fat), so while this makes it leaner than a cut like ribeye or T-bone, it can be tougher than those other cuts of meat. Marinating flank steak helps break down the tough tissues in the steak and makes it more tender and more delicious!
How long do I need to marinate flank steak?
Preferably overnight. This lets the acids in the marinade break down the tough tissues in the flank steak and tenderizes it. If you don’t have time to let it marinate overnight, try to give it at least four hours. The longer it marinates, the more tender it will be. However, I don’t recommend marinating flank steak for more than 24 hours.
How long should you grill flank steak?
For medium-rare, we grill our 12-ounce flank steak for 3 minutes per side (final internal temperature is 145˚F). Transfer the grilled flank steak to a plate, tent it with foil, and let it rest for 10 minutes after grilling. Resting the steak is another important part of the recipe, as it allows the steak to relax and re-absorb any juices (flavor) that tried to escape while it grilled.
We love this recipe for an easy summer dinner outside. The flank steak is lean and packed with protein. When it’s paired with tons of roasted vegetables, the entire meal is really nutritious and delicious!
If you have any questions at all, feel free to reach out to me directly! If you make this recipe and love it, I would love a comment and rating below, too! And be sure to tag me on Instagram with your photos; I love to see them!
Happy Grilling! xx Sara
Grilled Flank Steak with Roasted Vegetable Hash
Marinated Flank Steak Ingredients:
- 3/4 lb. flank steak
- 1/4 cup extra virgin olive oil
- 2 tbsp. low-sodium soy sauce
- 1 tbsp. stone ground mustard
- 1 tbsp. balsamic vinegar
- 1 tsp. Worcestershire sauce
- 1/4 tsp. crushed red pepper
- 1/2 tsp. freshly cracked black pepper
- 2 cloves garlic minced
Vegetable Hash Ingredients:
- 1 large sweet potato
- 2 cups broccoli florets
- 3 tbsp. olive oil divided
- 1/2 tsp. onion powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. ancho chili powder
- 1 tsp. light brown sugar
- kosher salt
- freshly cracked pepper
- 1/4 tsp. crushed red pepper optional
- 6 spring onions
- 1/4 cup sliced radishes
- The night before grilling, combine all of the marinade ingredients in a zip-top bag. Add the flank steak, and seal the bag shut. Toss the steak in the marinade, and refrigerate overnight.
- To grill, fire up the grill to medium heat and preheat the oven to 425 F. Clean and peel the sweet potatoes. Cut the sweet potatoes into 1/2" cubes, then toss in 2 tbsp. olive oil, 1 tsp. kosher salt, 1/2 tsp. pepper, onion powder, ancho chili powder, smoked paprika, and brown sugar. Set aside.
- In a separate bowl, toss broccoli with 1 tbsp. olive oil, a pinch each of salt and pepper, and the crushed red pepper. Set aside.
- Spread the seasoned sweet potatoes across a large, rimmed baking sheet, leaving space between each each cube. Roast sweet potatoes at 425 F for 15 minutes.
- While the sweet potatoes are roasting, grill the marinated flank steak for about 3 minutes per side for medium rare with a final temperature of 145 F. Transfer the grilled steak to a plate, and tent with foil to rest at least 3 minutes and keep warm until read to serve.
- Toss the spring onions in the leftover marinade, and grill the onions for about 30 seconds per side until char marks appear. Place the grilled onions under the foil with the flank steak until ready to serve.
- Remove the sweet potatoes from the oven and toss with broccoli. Roast both vegetables together at 425 F for 10-12 minutes until tender.
- Once the veggies are done cooking, remove them from the oven and toss to combine. Divide roasted vegetables between two plates.
- Slice the flank steak against the grain and divide between the plates. Chop the grilled onion into bite-size pieces, and use as garnish. Also garnish with freshly slice radish.