Black Pepper Flank Steak with Sesame Roasted Sweet Potato and Roasted Broccoli with O2X EAT specialist AJ Fusco (@forkandhoseco)
Ingredients:
1.5 / 2 Flank Steak
Fresh Cracked Black Pepper
Salt
2 Sweet Potato
2 tsp. Sesame Oli
2 Tbsp. Roasted Sesame Seeds
2 tsp White Rice Vinegar
Olive Oil
1 bunch of Broccoli
2 Garlic Cloves
1 Jalapeño ( substitute with any fresh Chiles )
1 tsp Rice Wine Vinegar
Directions:
Flank Steak
– Coat steak with salt and black pepper at least 30 minutes prior to cooking or up to 1 hr.
– Pat steak dry. Grill over high heat for 8-10 minutes, flipping every 2 minutes, for medium rare or until the internal temperature reads 135*.
– Rest the steak for 5 minutes, preferably on a rack. Slice the steak against the grain.
Sweet Potatoes
– Preheat oven to 425*F
– In a large bowl combine the sesame oil, seeds, vinegar and salt. Taste and adjust seasoning. Set aside
– In a large bowl, toss the cut sweet potato with a drizzle of Olive Oil and pinch of salt. Spread the potatoes out onto a foil lined sheet pan
– Roast the potatoes for 35-40 minutes or until they start to brown and are soft. Remove from the oven, add the sesame mixture, turn to combine and place back in the oven for another 5-10 minutes
Broccoli
– Preheat oven to 425*F
– In a small bowl combine the garlic, jalapeno and rice wine vinegar. Set aside
– In a large bowl, toss the broccoli florets with a drizzle of Olive oil and a pinch of salt. Spread the broccoli onto a foil lined sheet pan
– Roast for 15-20 minutes. Remove pan, add the garlic-jalapeno mixture and toss to combine. Roast for another 5-10 minutes until the garlic is browned and the broccoli is charred but tender
