STEAK AND VEGETABLES IN OVEN RECIPES
SIZZLING STEAK WITH ROASTED VEGETABLES RECIPE | MYRECIPES
A hot skillet allows you to control the degree of doneness more precisely, and the intense heat helps seal in flavor. Zip-top bags simplify the marinating process.
Provided by Elizabeth Taliaferro
Yield 4 servings (serving size: 1 steak, 1 cup vegetables, and 2 tablespoons sauce)
Number Of Ingredients 20
Steps:
- To prepare marinade, combine first 6 ingredients in a large zip-top plastic bag. Add steaks to bag, and seal. Marinate in refrigerator for 2 hours, turning occasionally.
- Preheat oven to 400°.
- To prepare the roasted vegetables, combine bell peppers, 2 teaspoons oil, potatoes, shallots, and salt in a 13 x 9-inch baking dish. Bake at 400° for 45 minutes or until potatoes are tender, stirring occasionally.
- Remove steaks from bag, reserving marinade. Sprinkle 2 teaspoons black pepper and salt over each side of steaks. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add steaks, and saute for 3 minutes on each side or until the steaks are at the desired degree of doneness. Remove steaks from pan. Add reserved marinade to skillet, and boil 1 minute, scraping skillet to loosen browned bits. Stir in horseradish. Pour sauce over steaks and vegetables.
Nutrition Facts : Calories 379 calories, CarbohydrateContent 37.4 g, CholesterolContent 73 mg, FatContent 11.4 g, FiberContent 4.7 g, ProteinContent 29 g, SaturatedFatContent 3.7 g, SodiumContent 620 mg
FLANK STEAK WITH ROASTED ROOT VEGETABLES RECIPE | FOOD ...
Provided by Food Network Kitchen
Total Time 40 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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 teaspoon salt and a generous amount of pepper on a rimmed baking sheet. Roast on the lower oven rack, 10 minutes.
- Meanwhile, halve the steak lengthwise and poke a few times on both sides with a fork; transfer to a resealable plastic 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.
- Leaving the vegetables in the oven, broil the steak until a thermometer inserted sideways into the center registers 125 degrees F to 130 degrees F for medium rare, 4 to 6 minutes per side. 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 to 8 minutes.
- Slice the meat and serve with the vegetables. Top with parsley and serve with mustard.
Nutrition Facts : Calories 420, FatContent 19 grams, SaturatedFatContent 5 grams, CholesterolContent 93 milligrams, SodiumContent 538 milligrams, CarbohydrateContent 30 grams, FiberContent 8 grams, ProteinContent 33 grams, SugarContent 13 grams
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