YOUR SOLIN GENERATED RECIPE
Sheet Pan Garlic Herb Steak and Roasted Vegetables
Savor a beautifully balanced plate featuring a tender garlic herb marinated flank steak paired with a medley of roasted bell pepper, zucchini, and red onion. This sheet pan creation delivers juicy, savory steak with the crisp yet tender bite of seasonal vegetables, lightly tossed in olive oil and aromatic herbs.
INGREDIENTS
6 oz Flank Steak
1/2 medium Red Bell Pepper
1 small Zucchini
1/4 medium Red Onion
2 cloves Garlic
1 tbsp Olive Oil
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a small bowl, mince the garlic and roughly chop the rosemary and thyme.
Place the flank steak on a sheet pan. Drizzle half of the olive oil over the steak and rub with the minced garlic, rosemary, thyme, salt, and pepper.
Chop the red bell pepper, zucchini, and red onion into evenly sized pieces. Toss them with the remaining olive oil, a pinch of salt and pepper, and a little extra garlic if desired.
Arrange the vegetables around the steak on the sheet pan ensuring they are spread out in a single layer.
Roast in the preheated oven for 15-20 minutes or until the steak reaches your preferred level of doneness and the vegetables are tender with slight browning.
Remove the sheet pan from the oven and let the steak rest for a few minutes before slicing against the grain.
Serve slices of the garlic herb steak alongside the roasted vegetables and enjoy a perfectly balanced meal.