Careme

Ingredients

• Certified Angus Beef Boneless Flank Steak, 1 lb 1 lb $12.99 (sale)
• Private Selection® Hand Peeled Baby Carrots, 8 oz 1 bag (8 oz) $3.49
• Fresh Green Beans, 1 lb 1 lb $3.99
• Simple Truth Organic® Rosemary, 0.5 oz 1–2 tsp chopped $2.79
• Garlic (bulb) 3 cloves $1.50
• Pantry: olive oil 2–3 tbsp —
• Pantry: butter (optional) 1 tbsp —
• Pantry: red wine (dry) 1/3 cup —
• Pantry: salt, black pepper to taste —
• Pantry: Dijon mustard (optional) 1 tsp —

Instructions

1. Heat oven to 425°F.
2. Roast carrots: Toss 8 oz baby carrots with 1 tbsp olive oil, salt, pepper, and 1/2 tsp chopped rosemary. Roast 18–22 minutes, shaking once, until browned and tender.
3. Cook green beans (stove): While carrots roast, heat 1 tbsp olive oil in a skillet over medium-high. Add 1 lb green beans + pinch of salt. Sauté 6–8 minutes until crisp-tender and lightly blistered. Remove to a plate; keep warm.
4. Prep steak: Pat flank steak dry. Season generously with salt and pepper. Mince 2 cloves garlic; chop remaining rosemary (about 1 tsp).
5. Sear steak (stove): Heat a heavy skillet (cast iron ideal) over high heat. Add 1 tbsp olive oil. Sear flank steak 3–5 minutes per side (depending on thickness) to medium-rare (125–130°F). Transfer to a cutting board and rest 8–10 minutes.
6. Red-wine rosemary pan sauce (stove): Lower heat to medium. Add minced garlic and chopped rosemary to the hot pan; stir 15–20 seconds. Add 1/3 cup red wine (and optional 1 tsp Dijon). Scrape up browned bits and simmer 2–3 minutes until reduced by about half. Whisk in 1 tbsp butter (optional) for shine. Taste and adjust salt/pepper.
7. Slice & serve: Slice steak thinly against the grain. Spoon sauce over. Serve with roasted carrots and sautéed green beans.