Flank Steak with Roasted Root Vegetables

(from castro15’s recipe box)

Categories: Meals


  • 6 carrots, halved crosswise and lengthwise
  • 4 parsnips, halved crosswise and lengthwise
  • 1 turnip, peeled and cut into 1/2 to 3/4-inch wedges
  • 2 tbsp olive oil
  • 1 1/2 tsp chopped fresh rosemary, plus 1 sprig
  • Kosher salt and black pepper
  • 1 flank steak
  • 2 tbsp bourbon or beef broth
  • 2 tbsp light brown sugar
  • 1 tsp horseradish mustard or spicy mustard, plus more for serving
  • 1 garlic clove, smashed
  • Chopped fresh parsley, for topping


  1. Position racks in the lower third and top of the oven; preheat the broiler. Toss the carrots, parsnips, turnip, olive oil, chopped rosemary, 1/2 tsp salt and black pepper on a rimmed baking sheet. Roast on the lower oven rack, 10 minutes.

  2. Meanwhile, halve the steak lengthwise and poke a few times on both sides with a fork; transfer to a Ziploc bag. Add the bourbon, brown sugar, mustard and garlic; tear the rosemary sprig in half and add to the bag. Seal and vigorously massage the ingredients into the meat for 5 minutes to tenderize. Transfer the steak to a foil-lined baking sheet, discarding the marinade. Season with salt and pepper.

  3. Leaving the vegetables in the oven, broil the steak until cooked to desired doneness, 4-6 minutes per side for medium-rare. Transfer to a cutting board to rest, 5 minutes. Move the vegetables to the top oven rack and broil, stirring occasionally, until lightly charred, 6-8 minutes.

  4. Slice the meat and serve with the veggies. Top with parsley and serve with mustard.

Email to a friend | Print this recipe | Back