Balsamic Flat Iron Steak with Roasted Vegetables
- Prep Time: 15 minutes active (2 hours inactive)
- Cook Time: 15 minutes
- Total Time: 30 minutes active (2 hours inactive)
- Serves: 4
There's nothing like cooking outside on a beautiful summer evening, and this steak recipe takes your grilling game up at notch.
This recipe is perfect for cookouts. Everything can be prepped ahead of time and served when people are ready to eat. I marinate the steak earlier in the day and the veggies can be served at room temp so I wash, chop and roast before anyone arrives. One more thing, the balsamic glaze in the recipe is store bought. I have made my own but good quality glazes are easy to find and inexpensive. My favorite is Monari Federzoni which comes in a handy squeeze bottle.
Ingredients
- 1 (1 1/2 - 2 lbs) Flat Iron Steak (Flank steak can be used)
- 1/3 cup Balsamic vinegar
- 1/3 cup soy sauce
- 2 cloves crushed garlic
- 1 bunch asparagus (rough ends broken off)
- 1 red bell pepper (cut into 1/4 inch slices)
- 6 oz steak cut mushrooms
- 1 package broccolini
- 1tablespoon olive oil
- Kosher Salt
- Balsamic Glaze
Directions
Place steak in a large resealable plastic bag.
In a small bowl, combine the vinegar, soy sauce, honey and garlic.
Pour the mixture over the steak, seal bag and marinate steak in refrigerator for at least 2 hours.
While steak marinates, prepare the vegetables. Preheat oven to 400 degrees. Clean and break off rough ends of asparagus and trim ends of broccolini.
Place all veggies on a baking sheet, drizzle with olive oil and toss. Sprinkle vegetables with salt and roast for approximately 15 minutes or until tender but still crisp.
Prepare grill and heat to medium high heat.
Remove steak from marinade and sprinkle with salt and pepper on each side.
Place steak on grill and cook for 4- 5 minutes per side or until desired doneness.
Remove steak, cover and let rest for 5 -10 minutes.
Slice steak steak in thin pieces against the grain.
Serve three to four pieces of steak with roasted vegetables.
Drizzle balsamic glaze on meat and vegetables.