Marinated Skirt Steak with Roasted Veggies

Marinated Skirt Steak with Roasted Veggies

2fat
1protein
1vegetable
1condiment
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Skip the condiment aisle and make your own marinade with ingredients you probably already have on hand! A handful of ingredients will make your dish go from bland to grand and the prep time and effort is minimal!

icon4 oz skirt steak + 4 oz cooked veggies
icon40 minutes
Dinner
Diverticulosis
PCOS Friendly
Diabetic Friendly
Ingredients
2 servings
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  • Skirt steak
    8 ounces
  • Soy sauce
    1 tablespoon
  • Garlic cloves, minced
    2 cloves
  • Honey
    2 teaspoons
  • Olive oil
    2 teaspoons
  • Salt
    1/4 teaspoon
  • Black pepper
    1/2 teaspoon
  • Carrots
    4 ounces
  • Brussel Sprouts, halved
    4 ounces
  • Salt (for veggies)
    3/4 teaspoon
  • Black pepper (for veggies)
    1/2 teaspoon
  • Olive oil (for veggies)
    2 teaspoons
Directions
  • 1
    Combine all ingredients for the marinade in a large sandwich bag and let sit on the counter for at least 1 hour (or up to 4 hours).
  • 2
    Preheat oven to 375ºF
  • 3
    Prepare the veggies: toss veggies in a bowl with olive oil, salt, and pepper. Roast in a oven for 25-30 minutes, or until cooked to your preference.
  • 4
    Cook the steak: remove steak from the bag and discard the marinade. Cook on a preheated grill (or in a grill pan or cast iron on the stove) for 3 to 4 minutes per side.
  • 5
    Remove from grill and rest for 5 minutes before slicing. Serve sliced steak over the roasted veggies.