Garlic-Herb Steak with Asparagus and Cherry Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Flank steak roasted with fresh asparagus and cherry tomatoes, infused with garlic and herbs for a flavorful, protein-rich meal. This American-inspired sheet-pan recipe (dairy-free, gluten-free), ready in about 33 minutes, pairs Flank steak, Asparagus, Cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 15 min Cook: 18 min Serves 4 American cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a small bowl, combine 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp fresh rosemary, 1 tsp fresh thyme, juice of 1/2 lemon, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: Place 12 oz flank steak on a baking sheet and rub with half the herb mixture, ensuring even coating; set aside.
  3. Step 3: Toss 1 cup trimmed asparagus and 1 cup cherry tomatoes with the remaining herb mixture until well coated.
  4. Step 4: Arrange the vegetables around the steak on the baking sheet, spreading in a single layer.
  5. Step 5: Roast for 15-18 minutes for medium-rare (125°F/52°C internal) or 20-22 minutes for medium (145°F/63°C), or until the asparagus is tender-crisp and tomatoes have burst, stirring vegetables once halfway through.

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