We love to roast cabbage and broccoli at high heat to achieve crisp-tender vegetables with delicious, charred edges. While the vegetables roast, we cook the flank steak, rubbed with a mixture of mustard, garlic and soy.
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds flank steak, halved lengthwise
- Kosher salt and freshly ground pepper
- 2 tablespoons Dijon mustard
- 2 tablespoons low-sodium soy sauce
- 1 clove garlic, finely grated
- 1/2 small head green cabbage, cut into 1 1/2-inch chunks
- 1 bunch broccoli, cut into florets, stalks peeled and roughly chopped
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons heavy cream
- 2 tablespoons honey
- 2 teaspoons fresh lemon juice
Instructions
- Place a baking sheet on the middle oven rack and preheat to 475 degrees F. Season the steak with salt and pepper. Stir together the mustard, soy sauce and garlic in a medium bowl. Rub 4 teaspoons of the mixture all over the steak; reserve the rest.
- Combine the cabbage and broccoli in a large bowl. Add 5 tablespoons olive oil and a big pinch each of salt and pepper; toss. Spread out the vegetables on the hot baking sheet and bake until browned around the edges and crisp-tender, about 20 minutes. Remove from the oven and cover to keep warm.
- Meanwhile, add the heavy cream, honey and lemon juice to the remaining mustard mixture. Whisk until smooth.
- Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the steak; cook until well browned, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board to rest.
- Divide the vegetables among plates. Slice the steaks and add to the plates. Spoon the mustard sauce on top.
Nutrition Facts
| Calories | 570 |
| Total Fat | 36 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 115 milligrams |
| Sodium | 918 milligrams |
| Carbohydrates | 21 grams |
| Dietary Fiber | 5 grams |
| Sugar | 14 grams |
| Protein | 41 grams |
Reviews
This was so simple and tasted great! I didn’t have broccoli so I did the whole head of cabbage (and added some sliced garlic to the sheet pan). The steak and sauce came out wonderfully!