Flavourful grilled flank steak gets an extra boost with a quick and zesty marinade from Chef Corbin Tomaszeski. Feel free to substitute the root vegetables with others, such as colourful sweet peppers, butternut or acorn squash.
Marinade1/4 cup reduced sodium soy sauce
2 tsp grated lime zest
2 tbsp fresh lime juice
1 tbsp grated fresh ginger root
2 garlic cloves, minced
1 tsp honey
1/2 tsp garlic chili paste
Steak1 lb beef flank steak
2 tsp olive oil
Roasted Root Vegetables2 carrots, peeled and cut into 1 inch pieces
2 medium sweet potatoes, cut into 2 inch chunks
1 turnip, cut into 1 inch pieces
1 shallot, peeled and chopped
2 garlic cloves, chopped
4 tsp olive oil
1 tbsp chopped fresh rosemary
pinch salt and cracked black pepper
For the Flank Steak
- With a paring knife, lightly score the flank steak on both sides Combine all of the marinade ingredients and pour over the flank steak. Marinate for a few hours or overnight. (Tip- place the beef and marinade into a large sealable bag and marinate overnight.)
- Preheat your indoor or outdoor grill to high heat. Lightly oil your grill surface with the olive oil and place the whole steak onto the grill. Grill the steak on each side for approx 4-5 minutes. Rotate the steak 90 degrees to have even grill marks. Remove the steak from the grill and allow it to rest for at least 5 minutes.
- With a sharp knife cut the steak into thin slices and serve. To ensure tender slices, cut the steak against the grain.
For the Roasted Root Vegetables
Preheat your oven to 350F. Combine all of the ingredients into a large mixing bowl and gently toss them together to evenly incorporate the
seasonings. Line a roasting pan with parchment paper and place the vegetables into the pan. Roast the veggies in the oven until tender, about 20-25 minutes.