This easy flank steak sheet pan dinner cooks up quickly and is SO flavorful! A delicious healthy recipe that’s perfect any night of the week!
Hey foodies! Who’s hungry?? I actually took these photos a while back and I’m really wishing I had some of this crazy-flavorful steak in front of me right now. Between the cilantro-lime marinade, that ridiculous Thai-inspired peanut sauce and the roasted veggies, this one is a winner, you guys. Plus piles and piles of cilantro. Unless you hate cilantro, then forget I ever said anything. What I meant was piles and piles of basil. Everyone likes basil, right?
Anyway, have you ever made a sheet pan dinner before? I love how easy and quick they are and that you can just throw a bunch of good stuff on a sheet pan and have dinner. Ok, that may be oversimplifying things a bit, but still… there’s something magical about that. This one is particularly quick, btw because it’s getting broiled. The glorious thing usually cooks for under 20 minutes depending on thickness and you just can’t beat it!
Ok, I’m going to answer a couple of common questions about flank steak that you might have and then on to the recipe!
What temperature should I cook flank steak to?
Flank steak should be cooked to 135° for medium-rare or 145° degrees for medium. I usually cook mine to around 145° or so because that’s how my family prefers it. I love using a simple instant-read thermometer like this one (affiliate link). Take a reading from the side at the thickest part of the steak, rather than from the top.
Is there a substitute for flank steak?
The best substitution for flank steak is skirt steak. Hanger steak, flat iron steak or sirloin would all make great substitutions for the flank steak in this recipe, as well. Note that the times for these will all vary, so be sure to keep a close eye!
Another thing to note is that sometimes flank steak is labeled as “london broil”. Occasionally other cuts are also labeled “london broil”, so if you see that cut and you aren’t sure what you’re looking for, it wouldn’t hurt to ask.
And there it is. Now you know everything. And be sure to tell your kids that they should really listen to you now because you know everything, that’s what I do. It works pretty well until the little one asks something like “Why is the sky blue*?” and then I say “I don’t know, let’s ask Google,” then she says “but you said that you knew everything” and then I say “I do, I have Google. Now go eat your plain pasta with parmesan cheese and hush it.”
Just a little window into our lives. You’re welcome.
Anyway, I hope you guys love this super delicious, healthy, all-in-one Flank Steak Sheet Pan dinner! I also hope it inspires you to come up with your own easy sheet pan dinners, they’re the best!
*I know you’re now wondering: Why IS the sky blue? I looked it up and basically, when sunlight reaches the Earth’s atmosphere, it gets scattered in all directions. Blue light is scattered more than other colors because blue light waves are shorter and smaller, so that’s what we see.
I’d like to say that I’ll remember that for next time, but know thyself, right?
If you make this Cilantro-Lime Flank Steak Sheet Pan Dinner with Spicy Peanut Sauce be sure to snap a pic and tag me @thefoodieandthefix or use #thefoodieandthefix on Instagram so I can check it out! I love watching your IG stories! It makes me ridiculously happy to see what you guys are making 🙂
How to broil flank steak:
- 1/2 cup lime juice (about 3 medium limes)
- 1/4 cup low-sodium soy sauce or tamari (be sure to use gluten-free tamari if you're GF!)
- 1 tsp ground ginger
- a handful of cilantro (stems and all), ripped in half with your hands
- 1/4 tsp fresh cracked black pepper
- 1/4 cup peanut butter
- 1/3 cup low-sodium soy sauce or tamari (be sure to use gluten-free tamari if you're GF!)
- 3 Tbs honey
- 1/2 tsp chile paste (or more, to taste!)
- 1/2 tsp ground ginger
- 1/3 cup of low-sodium chicken broth or water
- 2 lb flank steak, trimmed
- 1 broccoli crown, cut into florets
- 1/2 red onion, sliced
- 2 red bell peppers, sliced
- chopped cilantro - as much as you like!!
Mix all marinade ingredients together, put in ziploc bag with flank steak. Marinade at least 1 hour.
Make the peanut sauce:
In a small pot, whisk all of the sauce ingredients together and simmer over medium heat, stirring continuously until slightly thickened. If you've cooked it too long and it's really thick, you can just whisk in a little extra broth or water, nbd.
Cook your steak & veggies!:
Preheat your broiler.
On a baking sheet lightly coated in olive oil cooking spray, place your marinated flank steak (discard marinade). Put the veggies all around the flank steak. If you have extra veggies, place them on a separate coated baking sheet (I like to throw these extra veggies under the broiler while the flank steak is resting). Give the veggies a light coating of olive oil cooking spray and season everything lightly with salt and pepper. Flip over your flank steak and season that side with salt and pepper as well.
Broil for 8 minutes, flip the flank steak over and broil for another 6-8 minutes or until a thermometer inserted into it's thickest part (I check from the side, not on top) reaches your desired level of doneness (135° for medium-rare or 145° degrees for medium). Keep an eye on your broccoli, if it looks like it's getting over-cooked, you can pull your veggies out early. I've only needed to do this when I've gotten thicker flank steaks, but be aware!
Let steak rest for about 10 minutes or so before thinly slicing it against the grain and serving with the peanut sauce and plenty of cilantro!
21 Day Fix Container Counts per Serving: 1 Red, 1/2 - 1 Green (depending on how much your veggies cook down, 2 Tsp, 1 sweetener tsp
Weight Watchers Freestyle Points: 7
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Nutrition Information:Yield: 7 Serving Size: 3/4 cup steak, 1 cup veggies, 2 Tbs peanut sauce
Amount Per Serving: Calories: 364Total Fat: 16g
Nutrition information accuracy cannot be guaranteed.