Broiled Flank Steak, Asparagus, Scallions, and Radishes

Broiled flank steak served with nutty asparagus, charred scallions, and caramelized radishes makes an easy sheet-pan dinner—with little clean up! We were a bit skeptical of the roasted radishes, but came away converts. They were so good, especially in tandem with the other charred veggies.


Remember Green Goddess Sauce? It pulled the meal together with a bright herby note. This light, creamy version is also delicious with roasted potatoes and fish, or as a dip with vegetables.

Our piece of steak weighed in a bit heavier at 2 pounds. One end was much thinner so we tucked it under the thicker portion. However, it still got done ahead of time, so we sliced the thin part off and tented with tinfoil on a cutting board with moat while the remaining ingredients continued broiling.

But then the veggies were done before the thick part of the steak, so those went under foil on a platter. Ideally everything would be a wrap at the same time, but you have to be ready to improvise if necessary.

As is, it’s a great low-carb dinner. For a heartier meal, serve with a cooked grain, such as quinoa or farro.


Broiled Flank Steak, Asaparagus, Scallions and Radishes with Green Goddess Sauce

  • Servings: 4
  • Difficulty: easy
  • Print


For the green goddess sauce


  • 2 anchovies, rinsed and patted dry
  • 1 medium clove garlic
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves and tender stems
  • 2 Tbs. chopped scallions (from about 1 large scallion)
  • 1 Tbs. fresh tarragon leaves
  • 3/4 cup whole-milk yogurt
  • 3 Tbs. mayonnaise
  • 1 Tbs. fresh lemon juice
  • Kosher salt and freshly ground black pepper

For the steak and vegetables

  • 1-1/4-lb. flank steak
  • 1-1/2 tsp. granulated garlic
  • Kosher salt and freshly ground black pepper
  • Nonstick cooking spray
  • 1 lb. asparagus, trimmed
  • 1 bunch scallions, trimmed
  • 6 medium radishes, quartered
  • 2 Tbs. canola or vegetable oil


Make the green goddess sauce

  1. Put the anchovies and garlic in a mini food processor, and pulse until chopped.
  2. Add the parsley, scallions, and tarragon, and process until finely chopped.
  3. Add the yogurt, mayonnaise, lemon juice, 1 tsp. salt, and 1/2 tsp. pepper. Process until smooth. Season to taste with more salt and pepper.
    OR: To make the sauce by hand, mince the garlic, then mash with the anchovies. Put the mixture into a small bowl. Finely chop the herbs and scallions, and add to the garlic mixture. Stir in the yogurt, mayonnaise, lemon juice, salt, and pepper.
  4. The sauce can be made up to 1 day ahead. Store in the refrigerator in an airtight container.

Broil the steak and vegetables

  1. Season the steak with 1 tsp. of the granulated garlic, salt, and pepper, coating both sides. Let sit at room temperature for at least 30 minutes or up to 1 hour.
  2. Position an oven rack 4 inches from the broiler element, and heat the broiler on high. Line a large rimmed baking sheet with foil, and spray it lightly with cooking spray.
  3. Put the asparagus, scallions, and radishes on the baking sheet. Drizzle with 1 Tbs. of the oil and toss to coat. Sprinkle with the remaining 1/2 tsp. granulated garlic, and season with salt and pepper. Nudge the vegetables to the sides of the pan, keeping them in a single layer.
  4. Add the steak to the center of the pan, and drizzle with the remaining 1 Tbs. oil.
  5. Broil, flipping the steak once and stirring the vegetables, until the internal temperature of the steak is 125°F to 130°F for medium rare, about 5 to 6 minutes per side.
  6. Transfer the steak to a cutting board, and let rest for 5 to 10 minutes. Thinly slice the steak against the grain. Serve the steak and vegetables drizzled with the Green Goddess Sauce.

Adapted from a recipe by Nicki Sizemore from Fine Cooking

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