Grilled Flank Steak With Roasted Sweet Potatoes And Asparagus

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American · 35 min · Beef · high-protein

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Ingredients

• 3/4 lb flank steak
• 1 lb sweet potatoes, cut in 1-inch chunks
• 1/2 lb asparagus, trimmed
• 2 1/4 tbsp olive oil
• 1 tbsp butter
• 3 cloves garlic, minced
• 2 tsp each kosher salt, coarse pepper, smoked paprika

Method (tap to check — screen stays awake)

1. Heat the oven to 450F. Toss the sweet potatoes with 2 tbsp oil, salt, and paprika and roast 25 minutes, turning once, until the edges caramelize and a fork slips in easily.
2. Pat the steak completely dry and season it aggressively with salt and coarse pepper on both sides; a dry surface is what lets it crust.
3. Sear on a screaming-hot grill or cast-iron pan 4 to 5 minutes per side, until a dark crust forms and the center reads 130F for medium-rare.
4. Move the steak to a board and rest it a full 10 minutes so the juices redistribute.
5. Toss the asparagus with the remaining oil and add it to the sheet pan for the last 8 minutes, until the spears are bright and just bendable.
6. Melt the butter with the garlic and spoon it over the asparagus.
7. Slice the steak thinly against the grain, on a bias, and serve with the vegetables.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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