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- 1 lb flank steak, trimmed - 1 lb fresh asparagus, with ends trimmed - 4 cloves garlic, finely minced - 3 tablespoons fresh rosemary, finely chopped - 3 tablespoons fresh thyme, finely chopped - 4 tablespoons extra virgin olive oil, divided - 1 tablespoon balsamic vinegar - Zest and juice of 1 fresh lemon - Salt and black pepper, to taste Gathering the right ingredients is key. The flank steak offers a rich flavor and tender texture. Fresh asparagus adds a nice crunch and color. Garlic infuses the dish with warmth and depth. For herbs, I choose fresh rosemary and thyme. Their earthy notes brighten the steak and asparagus. Extra virgin olive oil is important, as it helps the flavors blend and keeps everything moist. Don't forget about balsamic vinegar. It adds a sweet tang that enhances the meat. Lemon zest and juice brighten the dish, making it fresh and lively. Salt and pepper help bring out all the flavors. Each ingredient plays a key role. Together, they create a delicious meal that is sure to impress! 1. Preheat your oven to 400°F (200°C). This helps cook everything evenly. 2. In a bowl, mix minced garlic, chopped rosemary, chopped thyme, 2 tablespoons of olive oil, and lemon zest and juice. Stir well to combine. 1. Marinate the flank steak for at least 30 minutes. For more flavor, let it sit for up to 2 hours. 2. Use a zip-top bag or a shallow dish for marinating. Make sure the steak is well-coated in the marinade. 1. Trim the ends of the asparagus to prepare it. 2. In a bowl, toss the asparagus with the remaining 2 tablespoons of olive oil, balsamic vinegar, salt, and black pepper. Mix until every spear is coated evenly. This ensures every bite is tasty. 1. After marinating, remove the steak from the fridge. Let excess marinade drip off. 2. Place the steak on one side of a large baking sheet. Spread the prepared asparagus on the other side. Leave space for both to cook well. 3. Roast everything in the oven for 15-20 minutes. Check for your preferred doneness and make sure the asparagus is tender. Toss the asparagus halfway through cooking so it roasts evenly. 1. Once done, take the baking sheet out of the oven. Let the steak rest for a few minutes. This helps keep the juices inside. 2. Slice the steak against the grain into thin strips. This makes it tender and easy to chew. Serve the juicy steak slices next to the roasted asparagus, and enjoy! To get the best steak, check for doneness. Use a meat thermometer for accuracy. Aim for 130°F (54°C) for medium-rare. For medium, go for 140°F (60°C). Letting the steak rest is key. This helps the juices stay inside. Rest the steak for at least five minutes before slicing. This simple step makes a big difference in taste. Look for bright green color and tenderness. Perfectly cooked asparagus is crisp-tender. You can poke it with a fork to test. Avoid overcooking by checking it often. If it turns dull or mushy, it’s cooked too long. Tossing the asparagus halfway through helps keep it from overcooking. Try different marinades to mix things up. You can use soy sauce, red wine, or a spicy rub. These add unique flavors to the steak. For extra seasoning, sprinkle on some crushed red pepper or smoked paprika. Fresh herbs like parsley or basil can also add nice touches. Experiment to find your favorite flavor combinations! {{image_4}} You can switch flank steak for chicken or pork. Chicken thighs work well. Simply marinate them like the steak. For pork, use tenderloin, which is juicy and flavorful. If you want a vegetarian dish, try tofu or tempeh. Press them to remove water, then marinate. They soak up the flavors nicely. Asparagus is great, but feel free to swap it for other veggies. Green beans, broccoli, or bell peppers can shine in this dish. You can also add seasonal fruits like oranges or grapefruit. Their zest and juice brighten flavors. Just mix them into the marinade for a fresh twist. Side dishes can enhance your meal. Try a simple salad or roasted potatoes. These pair well with the steak and asparagus. For garnishes, fresh herbs like parsley or extra lemon wedges add flair. They give your dish a pop of color and flavor. To store your leftover steak and asparagus, place them in airtight containers. This keeps them fresh and helps prevent odors. Make sure to let them cool before sealing. In the fridge, these leftovers last up to three days. If you plan to eat them later, it's best to store them right away. When reheating steak, the best method is using a skillet. Heat it on medium-low. Add a splash of water or broth to keep the steak moist. For asparagus, a quick stir-fry in the pan works well. This keeps the asparagus crisp. Avoid using the microwave, as it can make both the steak and asparagus tough. You can freeze both cooked and uncooked steak and asparagus. For cooked steak, slice it first and wrap it tightly in foil. It will last for about three months in the freezer. For asparagus, blanch it in boiling water for two minutes before freezing. This helps preserve its bright color and crisp texture. To thaw, place the frozen items in the fridge overnight. This way, they stay juicy and tasty when you cook them again. You should marinate the steak for at least 30 minutes. This gives the flavors time to soak in. For a stronger taste, let it marinate for up to 2 hours. Just remember, don’t go over two hours, or the meat can become mushy. For medium rare steak, aim for an internal temperature of 130°F to 135°F. Use a meat thermometer to check. Insert it into the thickest part of the steak. This ensures you get that perfect juicy bite. You can use frozen asparagus, but it may change the texture. Frozen asparagus often becomes softer when cooked. You may need to adjust the cooking time. Cook it a bit longer to ensure it's heated through. If you don’t have flank steak, you can use sirloin or skirt steak. Both cuts work well in this recipe. They also have great flavor and tenderness when cooked correctly. To keep asparagus crisp, do not overcrowd the baking sheet. Spread it out evenly. Make sure the oven is hot before adding it. Toss it halfway through cooking to help it roast evenly. This way, you’ll enjoy tender yet crisp asparagus. In this blog post, we explored a delicious flank steak dish with fresh asparagus. You learned about the key ingredients, from herbs to seasonings. I provided step-by-step instructions on preparation, marinating, and cooking both the steak and asparagus. Tips on achieving the best flavor and avoiding common mistakes were shared. We also discussed fun variations, smart storage, and answered your most pressing questions. Remember, cooking can be fun! Enjoy your meal and impress your friends and family with your skills.

Sheet-Pan Garlic Herb Steak & Asparagus

Savor the flavors of a delightful Sheet-Pan Garlic Herb Steak & Asparagus that everyone will love! With tender flank steak marinated in a zesty garlic and herb mix paired with perfectly roasted asparagus, this one-pan meal is both easy and delicious. Perfect for weeknight dinners, it's quick to prepare and packed with flavor. Click through to discover the full recipe and impress your family with this tasty dish!
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Ingredients
  

1 lb flank steak, trimmed

1 lb fresh asparagus, with ends trimmed

4 cloves garlic, finely minced

3 tablespoons fresh rosemary, finely chopped

3 tablespoons fresh thyme, finely chopped

4 tablespoons extra virgin olive oil, divided

Salt and black pepper, to taste

1 tablespoon balsamic vinegar

Zest and juice of 1 fresh lemon

Instructions
 

Begin by preheating your oven to 400°F (200°C) to ensure it's hot and ready for roasting.

    In a mixing bowl, combine the minced garlic, chopped rosemary, chopped thyme, 2 tablespoons of olive oil, and the zest and juice of the lemon. Stir well to create a fragrant marinade that will infuse the steak with flavor.

      Place the flank steak into a large zip-top plastic bag or a shallow dish suitable for marinating. Pour half of the prepared marinade over the steak, ensuring it is well coated. Seal the bag tightly or cover the dish, and place it in the refrigerator to marinate for a minimum of 30 minutes. For a more intense flavor, marinate for up to 2 hours.

        While the steak is marinating, take the trimmed asparagus and toss it in a separate bowl with the remaining 2 tablespoons of olive oil. Add the balsamic vinegar, along with salt and pepper to taste, and mix until the asparagus is evenly coated.

          After the marinating time, take the steak out of the refrigerator, allowing any excess marinade to drip off. Position the steak on one side of a large baking sheet.

            Evenly distribute the seasoned asparagus on the opposite side of the baking sheet, making sure to provide enough space for both ingredients to cook properly.

              Place the baking sheet in the preheated oven and roast for 15-20 minutes. Cook until the steak has reached your preferred level of doneness and the asparagus is tender, tossing the asparagus halfway through for even roasting.

                Once done, carefully remove the baking sheet from the oven and let the steak rest for a few minutes to retain its juices. After resting, slice the steak against the grain into thin strips.

                  Serve the juicy steak slices alongside the roasted asparagus, drizzling any flavorful juices leftover on the baking sheet over the top for added taste.

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

                      - Presentation Tips: Arrange the sliced steak beautifully on a large platter, fanning the pieces out to showcase their juiciness next to the vibrant asparagus spears. For an extra touch of color and freshness, garnish with sprigs of thyme and wedges of lemon.