Beef Flank Steak, Roasted – a delicious recipe with extra lean beef, garlic, red wine vinegar, extra virgin olive oil, salt, basil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Trim fat from measured amount of flank steak.
2
Peel and mince garlic; place in small bowl with red wine vinegar, measured amount of olive oil, basil and salt.
3
Whisk together.
4
Wash and peel carrot; slice thinly.
5
Place a large piece of aluminum foil inside of a shallow oven-safe container.
6
Place meat in foil.
7
Spread olive oil mixture over top of meat, and place sliced carrots on top of meat.
8
Seal foil tightly around flank steak.
9
Bake at 450 F for 35 to 40 minutes.
10
Serve meat and carrots with a whole wheat dinner roll.
11
While meat roasts, create Very Beary Teddy Parfait by slicing strawberries, and then combining them with blueberries and yogurt.
12
Layer 1/2 of the graham snacks and yogurt mixture in parfait glass.
13
Refrigerate.
14
Top with remaining graham snacks just before serving.
751
kcal
Calories
8
g
Fat
217
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3 oz. extra lean beef flank steak, 1 peeled garlic clove, 1 Tbsp. red wine vinegar, 1 tsp. extra virgin olive oil, and more.
Yes, Beef Flank Steak, Roasted falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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