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Broiled Flank Steak, Asparagus, Scallions, and Radishes

Servings: 4

Broiled flank steak served with nutty asparagus, charred scallions, and caramelized radishes makes an easy dinner. The light, creamy green goddess sauce is also delicious with roasted potatoes and fish, or as a dip with vegetables. For a heartier meal, serve with a cooked grain, such as quinoa or farro.


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

Nutritional Information

  • Calories (kcal) : 410
  • Fat Calories (kcal): 24
  • Fat (g): 2
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 100
  • Sodium (mg): 790
  • Carbohydrates (g): 8
  • Fiber (g): 2
  • Sugar (g): 4
  • Protein (g): 34


Make the green goddess sauce

  • Put the anchovies and garlic in a mini food processor, and pulse until chopped. Add the parsley, scallions, and tarragon, and process until finely chopped. 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. (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.) The sauce can be made up to 1 day ahead. Store in the refrigerator in an airtight container.

Broil the steak and vegetables

  • 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.
  • 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.
  • 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. Add the steak to the center of the pan, and drizzle with the remaining 1 Tbs. oil.
  • 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.
  • 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.


Rate or Review

Reviews (7 reviews)

  • user-4326517 | 04/19/2021

    This was the perfect spring dish. The meat was flavorful and the green goddess sauce was a great addition.

  • coloxi | 11/20/2020

    Have you never thought, "I want to be a different person"? I think that there are cases where I get bored with my daily life and want some kind of stimulation. At such times, cosplay is recommended.

  • gemalinda | 06/09/2020

    So tasty https://suenospsicoanalisis.tumblr.com/

  • sallyfrackowiak | 05/11/2020

    This is a new favourite in our house. My husband and I ate all the veggies and half the steak. If serving 4, I would do more vegetables. I couldn’t get a flank steak today so the butcher recommended a flat iron steak. Everything was delicious!

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