Quick Dinner Recipes
Well this recipe was totally inspired by my husband. He is a lover of flank steak. AND I never make it. Yap, you heard that right I never make it. I just didn’t have a way I liked to make it, where it actually came out tender enough for the kids. Who knew that oven roasted flank steak would be so good? It is tender, and cooked to perfection!
Flank Steak is also a little bit more expense than my regular ground meat dinners. So we don’t have it that often in my house. It is also really hard to find organic or grass fed blank steak. I have snagged it at the farmers market before, but it isn’t at my grocery store often. I keep my eyes open for sales and that is when we typically have this dinner.
In this addition we will be making:
Flank steak taco bowl with adobo butternut squash
Flank steak with broccoli and potatoes
Cook Once, Eat Two Times
This recipe is part of my cook once, eat twice series. Basically you load up a sheet pan, and eat off what it cooks for two dinners. My favorite sheet pan is here. Here are a few more recipes from this series:
This recipe is: carb conscious, high protein, paleo, dairy free, gluten free, egg free, and sheet pan.
Flank Steak Sheet Pan Dinner
3 small heads brocolli
1 lb baby potatoes (I use)
10 oz. butternut squash (I use)
1 can Chipotle Peppers in Adobo
14 oz cauliflower rice (I use)
1.5 - 2 pound flank steak
Salt & pepper
Cilantro (optional topping)
How to Make it:
Preheat oven to 400 degrees. Get out a half of sheet pan and line with parchment paper.
Wash and cut potatoes and broccoli. Put them on the pan. Season them with salt and pepper, and drizzle with avocado oil. Lay out the butternut squash and top with the desired amount of adobo sauce (the more you put the spicier it will be).
Cook the butternut squash, broccoli and potatoes for 15 minutes.
Remove the pan and add the steak and cauliflower rice. Season both with salt, pepper, and avocado oil Cook for 7-9 minutes.
Remove the pan and flip the steak. Toss the vegetables. Cook for another ten minutes.
Remove from oven. Cut the flank steak. Pack half the steak, the potatoes, and the broccoli in a large tupperware. Let cool before putting in fridge.
Serve the taco bowl with cauliflower, butternut squash, steak, and top with cilantro.
For night two I just put aluminum foil over the corningware dish I stored the food in, and warm it in the oven on 350 for 15 minutes.
Notes On Recipe:
My grocery store (HEB) sells both the butternut squash and the cauliflower already cut and ready to go. That makes this recipe super simple to throw together.
Adobe sauce (the canned peppers) can be full of plenty of fillers, wheat, corn syrup, and sugar. So just watch the ingredient list for allergens.
There is a wide range of how people like their steaks cooked. This recipe basically leaves no pink in the steak (medium well). If you want it cooked a certain way watch it closely and adjust the time accordingly.
The night that is flank steak, broccoli, & potatoes is a lot of vegetables for my toddler. That is why I serve it with some homemade honey mustard on the side. Just equal parts honey and mustard.
You know your child’s ability to eat this meat. I cut these pieces very small for both my children.
If you don’t have a half of sheet pan to cook with you can use multiple cooking sheets. Just be sure that whichever one the steak goes on, is hot and has been in the oven.