I must admit that I’m a carnivore. I like a good steak and this one was yummy. The roasted veggies have the best flavor.
2 Tbsp low-sodium soy sauce
4 cloves garlic, minced
2 tsp ground cumin seed
1 pound lean flank steak, about 1/2-inch thick
2 pounds asparagus, jumbo, trimmed
4 small sweet red peppers, seeded and quartered lengthwise
3 tsp olive oil
1/2 tsp table salt
4 Tbsp chives, snipped
1. Combine the soy sauce, garlic and cumin in a ziplock plastic bag; add the steak. Squeeze out the air and seal the bag; turn and rub to coat the steak. Refrigerate, turning the bag occasionally, at least 20 minutes or over night.
2. Preheat the oven to 425 degrees. Toss the asparagus and bell peppers with the oil and salt in a shallow roasting pan. Spread the vegetables out in an even layer. Roast until tender and slightly carmelized, 15-17 minutes. (If only thin aspargus is available, add them to the roasting pan after the bell peppers have roasted for 5 minutes.)
3. Meanwhile, remove the steak from the bag and pat dry with paper towels. Spray a nonstick or cast-iron skillet (or BBQ grill) with nonstick spray and set over medium-high heat. Add the steak and cook until done to taste, about 4 minutes on each side for medium-rare. Transfer the steak to a carving board, cover loosely with a foil tent, and let stand 5 minutes. Cut the steak, on a diagonal, into slices.
4. Add the chives to the vegetables and toss to mix. Serve the vegetables with the steak.