Soy Marinated Steak and Veggie Bowls are packed with protein, whole grains, and plenty of fresh vegetables, making one healthy weeknight sheet pan dinner.
When it comes to creating a recipe or making an easy weeknight meal on a whim, the simpler the ingredients the better in my book. And I’m guessing everyone else read this post feels the exact same way. So, when flank steak and an array of chopped veggies [prepped ahead with produce prep] were looking at me from my fridge, I immediately thought soy. Garlic. And honey. Because what toddler wouldn’t eat a sweet and salty piece of beef?! Or so that’s what I told myself when I was putting together these soy-marinated steak and veggie bowls. Steak is something that always seems to tempt my toddlers’ taste buds, so when it goes on sale I always grab it! You could say they have semi-expensive taste.
It’s as simple as that guys. Just pick your poison [the veg], choose your favorite cut of meat [for some reason the whole crew here devours flank steak], and grab the THREE ingredients for the marinade [soy sauce, garlic powder, and honey]. I made this meal even easier by using microwaveable quinoa so while the steak was resting, the quinoa was cooking within minutes.
Ok back to the beef… I just had to throw a picture of Ms. Lily in there!
Of course, you could customize this marinade by adding dry herbs, a few more Asian-inspired pantry sauces, or a sprinkle of fresh herbs before serving. But sometimes the no-brainer, 1-2 ingredient recipe does the trick of pleasing the entire family and making the easiest of prep for Mom. Clean-up? Eh. Warning. My sheet pan was a sticky mess once everything was cooked. But as Ted says, the soy marinated steak and veggies were worth it! And he does the clean-up folks…
- ½ cup soy sauce
- ¼ cup olive oil
- 1 ½ tablespoons honey
- 1 teaspoon garlic powder
- 1 ½ lbs. flank steak
- 2 medium sweet potatoes, peeled and diced
- 1 bunch asparagus, cut into 2-inch pieces
- 2 cups cooked whole grains, such as brown rice, quinoa, or farro
- In a small bowl, whisk together soy sauce, olive oil, honey and garlic. Place flank steak in a large Ziplock bag. Pour ½ of marinade into the bag. Seal and refrigerate for 1 hour.
- Preheat oven to 450. In a separate resealable bag, add vegetables and remaining marinade. Toss to coat and spread on large sheet pan. Bake for about 20 minutes. Stir and move to edge of the pan.
- Change oven setting to broil. Add steak to pan and return to oven for 6 minutes. Turn steak and stir vegetables then broil for 6 more minutes [or until desired doneness]. Note if vegetables seem finished, remove from the pan before continuing to cook meat.
- Remove from oven and allow steak to rest for 5-10 minutes. Serve with potatoes and asparagus, and ½ cup whole grains per serving.
While I consider myself 100% ready for summer grilling and OVER sheet pan or skillet dinners, these soy marinated steak and veggie bowls gave me my bounce back [and appetite too].
Anyone else have a new or standby sheet pan dinner you’re loving right now?!