Crisp-Grilled Flank Steak with Lemon-Ginger Broccoli
A high-protein, low-carb dish featuring perfectly seared flank steak with tender-crisp broccoli and a bright citrus-ginger glaze, ideal for post-workout recovery. This american-inspired beef (keto, high protein) ready in about 27 minutes pairs Flank steak, Avocado oil, Broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz Flank steak
- 2 tbsp Avocado oil
- 2 cups Broccoli
- 1 medium Red bell pepper
- 3 cloves Garlic
- 2 tbsp Soy sauce
- 1 tbsp Lime juice
- 1 tsp grated Fresh ginger
- 1 tsp Sesame seeds
Instructions
- Step 1: Slice flank steak against the grain into 1/4-inch strips, then pat dry with paper towels to ensure a crisp sear. Season both sides evenly with 1/4 tsp salt and 1/8 tsp black pepper.
- Step 2: Heat avocado oil in a large skillet over medium-high heat until shimmering (about 1 minute). Add steak strips in a single layer, avoiding crowding, and sear for 2 minutes per side until deeply browned with a golden crust — do not move them during initial searing.
- Step 3: Remove steak from skillet and set aside. Add broccoli florets and sliced bell pepper to the same skillet, stirring to coat in oil. Sauté for 4 minutes until edges begin to char and broccoli is crisp-tender.
- Step 4: Return steak to skillet, add minced garlic, grated ginger, soy sauce, and lime juice. Toss constantly for 1 minute until the sauce bubbles and coats the meat, fragrant, and slightly thickened.
- Step 5: Transfer to a plate, top with sesame seeds, and let rest for 3 minutes before serving to lock in juices.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crisp-Grilled Flank Steak with Lemon-Ginger Broccoli take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crisp-Grilled Flank Steak with Lemon-Ginger Broccoli?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.
Can I substitute ingredients in Crisp-Grilled Flank Steak with Lemon-Ginger Broccoli?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crisp-Grilled Flank Steak with Lemon-Ginger Broccoli for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Crisp-Grilled Flank Steak with Lemon-Ginger Broccoli keto?
Yes — this recipe is tagged keto, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
