Fast-cooking flank steak provides a hefty dose of iron; broccoli’s ample vitamin K boosts bone strength. Slice the steak against the grain for the most tender results.
2 tablespoons canola oil, divided
1 (1-lb.) flank steak
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1 (12-oz.) pkg. broccoli florets
1 cup sliced red onion
1/4 cup water
3 large garlic cloves, thinly sliced
1/4 cup canola mayonnaise
1 tablespoon fresh lemon juice
Added sugars 0g
Calcium 8% DV
Potassium 16% DV
How to Make It
Heat 1 tablespoon oil in a large skillet over high. Pat steak dry; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook until browned and a thermometer inserted in thickest portion registers 135°F, 4 to 5 minutes per side. Remove from skillet; cover to keep warm. Wipe skillet clean.
Heat skillet over medium-high. Add broccoli, onion, and remaining 1 tablespoon oil. Cook, stirring occasionally, until broccoli is slightly charred, about 4 minutes. Add 1/4 cup water and garlic; cook until water evaporates and broccoli is crisp-tender, about 2 minutes. Sprinkle with remaining 1/4 teaspoon salt.
Stir together mayonnaise, lemon juice, and remaining 1/4 teaspoon pepper in a small bowl. Thinly slice steak against the grain. Serve steak with broccoli and mayonnaise mixture.
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