Sheet Pan Ginger Soy Steak and Veggies
This vibrant sheet pan meal features marinated flat iron steak paired with tender asparagus, summer squash, and zucchini. The ginger-soy marinade infuses the beef with bold flavors while the vegetables roast to perfection, creating a harmonious dish that’s both satisfying and nutritious. Perfect for a weeknight dinner or any gathering!
ingredients
- 1.5 lbs flat iron steak
- 1/4 cup low-sodium soy sauce
- 2 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp cracked black pepper
- 1 tsp sesame oil
- 1 tbsp white vinegar
- Salt, to taste
- 1 lb asparagus, trimmed
- 1 medium summer squash, sliced
- 1 medium zucchini, sliced
steps
- 1.
In a bowl, combine soy sauce, grated ginger, minced garlic, olive oil, sesame oil, cracked black pepper, and a pinch of salt to create a marinade.
- 2.
Place the flat iron steak in a resealable plastic bag or shallow dish, pouring the marinade over it. Ensure even coating and marinate for at least 1 hour in the refrigerator, or up to overnight.
- 3.
Preheat the oven to 400°F (200°C).
- 4.
Remove the steak from the marinade, allowing excess to drip off, and discard the leftover marinade.
- 5.
On a large sheet pan, arrange asparagus, summer squash, and zucchini in a single layer, drizzling with olive oil, salt, and pepper.
- 6.
Place the marinated steak on the sheet pan with the vegetables.
- 7.
Roast in the preheated oven for 15-20 minutes or until the steak reaches desired doneness and the veggies are tender.
- 8.
Remove from the oven and let the steak rest for 5 minutes before slicing against the grain. Serve with a drizzle of white vinegar.
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