A simple, elegant dinner that you can prep ahead of time by marinating the steak overnight to make it extra tender. Served with carrots and green beans.

15 mins
40 mins


  • Large bowl



  • 1 cup olive oil
  • 1/3 cup soy sauce
  • 3 Tbsp brown sugar
  • 1 Tbsp lime juice
  • 2 cloves garlic, minced
  • (To taste) salt and pepper
  • 1 pinch chili flakes
  • 1 bird's eye chili, sliced (optional)


  • 2 lbs flank steak
  • 1 package A Little Onion & Chive™ Roast or Grill Ready Little Potatoes
  • 4 carrots, peeled and sliced
  • 12 oz green beans
  • 4 Tbsp extra virgin olive oil
  • (To taste) salt and pepper


  • Step 1

    Mix all of the marinade ingredients together until well combined. Add the steak to the marinade, cover, and let stand at least one hour (and up to 24 hours) in the fridge. Flip steak occasionally, to ensure it’s well coated.

  • Step 2

    Preheat the oven to 425 °F.

  • Step 3

    Toss potatoes with half the seasoning mix and two tablespoons extra virgin olive oil and place on a parchment lined baking sheet.

  • Step 4

    Toss green beans and carrots with remaining olive oil. Place on a baking sheet with potatoes.

  • Step 5

    Bake for 15 minutes. In a skillet over medium high heat, add one tablespoon olive oil. Sear steak over medium high heat for two to three minutes per side. After the vegetables have cooked for 15 minutes, place steak on top of the vegetables and bake an additional ten minutes for medium rare (the internal temperature of the meat should be 145 °F).

  • Step 6

    Let stand for six minutes before slicing steak. Adjust seasoning and enjoy.