Sheet Pan Sesame Soy Steak and Veggies

Gosh, the weekends are fast these days!  How is it already Sunday morning?  This flank steak recipe is perfect for a Sunday, because you can put together this simple but incredible soy and sesame marinade for the meat now.   Then  you carry on the rest of your Sunday, doing whatever you do.  By dinnertime, you pull it out from the fridge and place it on a sheet pan with whatever veggies you have in your fridge.  

By all means, make this during the week too - it doesn’t have to be made on a Sunday!  The flavour of the flank steak is so delicious because it’s marinated in such a rich and fragrant sauce made with soy sauce, sesame oil and honey.   

Admittedly, I’m not a great steak maker.  I am always happy to pass that job off to my husband.  But this simple sheet pan method is my new favourite way to make a special meal any day of the week.

With shorter days and cooler weather, and hopefully more cozy time together, simple meals are what we need. That’s really just life in general, but everyone can appreciate a nice quick and easy sheet pan dinner.

View this post on Instagram

A post shared by Christie’s Lovestory | yoga | recipes | lifestyle (@christies.lovestory)

Sheet Pan Sesame Soy Steak and Veggies

Ingredients:

• 1 and1/4 cup low-sodium soy sauce

• 1 tbsp sambal oelek or sriracha 

• 1 tbsp honey or brown sugar

• 2 tbsp sesame oil, divided

• Juice of 1 lime

• 5 garlic cloves, smashed

• 1 1/2 to 2 pounds skirt or flank steak

• 1/2 cup plain Greek yogurt (or sour cream or mayonnaise)

• 1-2 teaspoons sambal oelek or sriracha

• Juice of 1 lime

• 1- 2 tsp soy sauce

• ½ lb broccolini spears

• 2 bell peppers (orange, red, or yellow), sliced

• 1 zucchini, cut into spears

• 1 tbsp neutral cooking oil  (grapeseed, avocado, or vegetable)

• 2 tsp sesame seeds, plus more for garnish

• Kosher salt

Optional: cilantro for garnish; cooked plain white rice, coconut rice, quinoa, or soba noodles to serve alongside.

Directions:

1. Earlier in the day, or the night before: 

   In a large bowl or gallon ziplock, combine 1/4 cup low-sodium soy sauce, 1 tablespoon sambal oelek, 1 tablespoon honey, 1 tablespoon sesame oil, the juice of 1 lime, and 5 smashed garlic cloves. 

   1. Place 1 1/2 to 2 pounds skirt steak in the marinade and marinate at room temperature for 30 minutes, or in the refrigerator for up to 24 hours. 

   2. While it’s marinating, make the Creamy Sambal Sauce by stirring 1/2 cup yogurt, 1 to 2 teaspoons sambal oelek, the juice of 1 lime, and 1 teaspoon soy sauce together in a bowl. Taste and add more sambal or soy sauce as needed.

   3. Place an oven rack on the top rung. Preheat your oven’s broiler to high heat and line your largest rimmed sheet pan with aluminum foil. 

   4. Cut 1 1/2 inches off the bottom of 1 pound asparagus. Thinly slice 2 bell peppers. Throw them on the foil-lined sheet pan and toss with 1 tablespoon sesame oil, 1 tablespoon neutral cooking oil, 2 teaspoons sesame seeds, and 1/2 teaspoon kosher salt until evenly coated. 

   5. Scooch the veggies over to make room for the steak. Shake all excess marinade off the steak, then place it on the sheet pan. Arrange the vegetables around it so that they are overlapping as little as possible. 

   6. Place the sheet pan on the top rung of the oven and broil for 4 minutes. Take it out, flip the steak over, and stir the vegetables. Return the pan to the oven to broil for another 4 mins. Check the internal temperature; it should be between 125 and 130°F. This will give you medium-rare steak. 

   7. Transfer the steak to a cutting board to rest for at least 5 minutes. 

   8. Cut the steak into thin slices by tilting your knife so that it’s almost parallel to the steak, then shaving the steak very thinly. Serve the steak alongside the cooked veggies, then drizzle with the Creamy Sambal Sauce and top with cilantro, if desired.

If you make this recipe, share and tag me @christies.lovestory! I hope you enjoyed it as much as our family did. Dig in, and see you in the next one!