Roasted Flank Steak and Fall Vegetables Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 16 ounces - extra lean beef flank steak, 1 pound
  • 4 cloves - garlic
  • 4 tablespoons - balsamic vinegar
  • 1 tablespoons - extra virgin olive oil, plus 1 teaspoon
  • 1 tablespoons - dried basil
  • 4 - large carrots
  • 1/2 pounds - parsnips
  • 4 - leeks
  • Directions:

    1. Trim all fat from measured amount of flank steak.

    2. Peel and mince garlic; place in small bowl with balsamic vinegar, measured amount of olive oil, and basil.

    3. Wash and peel carrot; slice thinly. Wash and peel parsnips; slice thinly. Wash and slice leek.

    4. Place a heavy piece of aluminum foil inside of a shallow oven-safe container, such as Pyrex pan. Place meat on foil.

    5. Stir together olive oil / vinegar / herb combination; spread evenly over flank steak.

    6. Place vegetables on top of and around flank steak; seal foil tightly around flank steak.

    7. Bake at 450 degrees Fahrenheit for 35-40 minutes.

    Brief Description

    Fabulous flavor explosion, this meal cooks up in one pot.

    Main Ingredient:

    flank steak

    Category:  Beef

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 40 min

    Posted By:


    Posted On:

    July 27, 2014

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