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- 1 lb flank steak, trimmed - 1 lb asparagus, ends trimmed - 4 cloves garlic, minced - 3 tablespoons fresh rosemary, chopped - 3 tablespoons fresh thyme, chopped - 4 tablespoons olive oil, divided - Salt and pepper - 1 tablespoon balsamic vinegar - Zest and juice of 1 lemon - Sheet pan - Mixing bowl - Zip-top bag or shallow dish The main ingredients for this dish include flank steak and fresh asparagus. Flank steak is a lean cut. It’s perfect for quick cooking and has great flavor. Asparagus gives a nice crunch and pairs well with the steak. Garlic adds a strong, bold taste. Fresh rosemary and thyme bring a lovely earthiness. Olive oil keeps the steak and asparagus moist while cooking. For seasoning, use simple salt and pepper. Balsamic vinegar adds a slight sweetness. The zest and juice of lemon give a bright, fresh kick. You need a sheet pan for easy cooking. A mixing bowl helps combine the marinade. A zip-top bag or shallow dish holds the steak as it marinates. Gather these ingredients and tools. You are ready to create a delicious meal that impresses everyone! - Preheat your oven to 400°F (200°C). - In a bowl, mix together: - 4 cloves garlic, minced - 3 tablespoons fresh rosemary, chopped - 3 tablespoons fresh thyme, chopped - 2 tablespoons olive oil - Zest and juice of 1 lemon Mix well to create a fragrant marinade. - Place 1 lb flank steak in a large zip-top bag or shallow dish. - Pour half of the marinade over the steak. - Seal the bag or cover the dish. - Refrigerate for at least 30 minutes. For deeper flavor, marinate for up to 2 hours. This step infuses the steak with rich flavors. - Remove the steak from the marinade. Let excess marinade drip off. - Place the steak on one side of a large baking sheet. - In a separate bowl, toss 1 lb asparagus with: - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar - Salt and pepper to taste Spread the seasoned asparagus on the other side of the baking sheet. - Roast in the oven for 15–20 minutes. - Cook until the steak is done to your liking. - The asparagus should be tender. Toss the asparagus halfway through cooking. This method ensures everything cooks evenly and flavors meld beautifully. To boost the flavor, consider adding fresh parsley or oregano. These herbs add brightness to your dish. If you like heat, try a pinch of red pepper flakes. Adjust seasoning by tasting as you mix. Add salt and pepper gradually to avoid overdoing it. For perfect steak, use a meat thermometer. Aim for 130°F for medium-rare and 145°F for medium. This ensures juicy, tender bites. To keep asparagus tender, do not overcook it. Roast until it turns bright green and slightly soft, about 10 to 15 minutes. For plating, arrange the steak slices in a fan shape on a large platter. Place the asparagus alongside for a colorful display. Garnish with fresh thyme and lemon wedges for a pop of color. This adds visual appeal and freshness to your meal. {{image_2}} You can switch out flank steak for other cuts like sirloin or ribeye. Each cut brings a unique texture and flavor. Sirloin is lean and has great beefy taste. Ribeye is rich and tender, perfect for steak lovers. Try different cuts to find your favorite. Asparagus works well, but you can use other veggies too. Broccoli, green beans, or bell peppers add color and taste. Seasonal options like zucchini or carrots are great in summer and spring. These swaps keep your meal fresh and exciting. You can easily make this dish gluten-free. Just check the balsamic vinegar for gluten-free options. For a low-carb twist, replace asparagus with cauliflower or Brussels sprouts. These changes keep your meal healthy and tasty. Enjoy experimenting with what fits your needs best! To store leftover steak and asparagus, follow these steps: - Cool the dish to room temperature. - Place the steak and asparagus into an airtight container. - Separate the steak from the asparagus if possible. - Store in the fridge for up to three days. This method helps keep the flavors fresh. Remember, the quality may decline over time. To reheat without losing quality, try these methods: - Oven: Preheat to 350°F (175°C). Place steak and asparagus on a sheet pan. Heat for 10-15 minutes. - Microwave: Use a microwave-safe dish. Cover loosely and heat in short bursts. Check often. The oven method is best for keeping the steak juicy. To freeze the dish properly, do this: - Wrap the steak tightly in plastic wrap, then foil. - Place asparagus in a freezer bag, removing as much air as you can. - Label the bags with the date. You can freeze the dish for up to three months. Thaw in the fridge overnight before reheating. This keeps the flavors intact while stored. Yes, you can use frozen asparagus. However, fresh asparagus gives the best taste. If you pick frozen, don’t thaw it first. Just toss it on the pan with the steak. Frozen asparagus cooks faster. Keep an eye on it to avoid mushiness. You may need to reduce the cooking time by a few minutes. To check if your steak is done, use a meat thermometer. Here are the doneness levels: - Rare: 125°F (52°C) - Medium rare: 135°F (57°C) - Medium: 145°F (63°C) - Medium well: 150°F (65°C) - Well done: 160°F (71°C) Insert the thermometer into the thickest part of the steak. Remove it from the oven a few degrees early. The steak will continue to cook while it rests. This way, it stays juicy. Yes, you can prepare this dish in advance. Marinate the steak up to two hours before cooking. This gives it a great flavor. You can also cut the asparagus and toss it with oil ahead of time. Just store it in the fridge. When you're ready to eat, simply roast everything together. This makes for a quick and tasty meal! This blog post showed you how to make a delicious dish with flank steak and asparagus. We discussed key ingredients, step-by-step instructions, and tips to enhance flavor. You learned how to marinate your steak, cook it perfectly, and present your meal beautifully. Remember, you can easily modify this recipe for your needs. Enjoy exploring variations and storing leftovers. Cooking is fun, and with practice, you’ll get even better at it. Happy cooking!

Sheet-Pan Garlic Herb Steak & Asparagus

Enjoy a delightful and easy Sheet-Pan Garlic Herb Steak & Asparagus that brings flavor and simplicity to your dinner table! With tender flank steak marinated in garlic, rosemary, and lemon, paired with fresh asparagus, this 40-minute recipe is perfect for busy weeknights. Ready to impress your family? Click through to explore this mouthwatering recipe and elevate your cooking game tonight!
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Ingredients
  

1 lb flank steak, trimmed

1 lb asparagus, ends trimmed

4 cloves garlic, minced

3 tablespoons fresh rosemary, chopped

3 tablespoons fresh thyme, chopped

4 tablespoons olive oil, divided

Salt and pepper to taste

1 tablespoon balsamic vinegar

Zest and juice of 1 lemon

Instructions
 

Preheat your oven to 400°F (200°C).

    In a bowl, combine the minced garlic, chopped rosemary, thyme, 2 tablespoons of olive oil, lemon zest, and juice. Mix well to create a marinade.

      Place the flank steak in a large zip-top bag or a shallow dish and pour half of the marinade over it. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

        Meanwhile, toss the trimmed asparagus with the remaining 2 tablespoons of olive oil, the balsamic vinegar, salt, and pepper in a separate bowl.

          Remove the steak from the marinade and allow excess marinade to drip off. Place the steak on one side of a large baking sheet.

            Spread the seasoned asparagus evenly on the other side of the baking sheet.

              Roast in the preheated oven for 15–20 minutes, or until the steak reaches your desired level of doneness and the asparagus is tender, tossing the asparagus halfway through.

                Remove the baking sheet from the oven, let the steak rest for a few minutes, and then slice it against the grain.

                  Serve the steak slices alongside the asparagus, drizzled with any remaining juices from the baking sheet.

                    Prep Time: 10 min | Total Time: 40 min | Servings: 4

                      - Presentation Tips: Arrange the sliced steak on a platter, fan it out with the asparagus spears beside it. Garnish with extra thyme and lemon wedges for a pop of color.