Sesame Flank Steak with Broccoli & Carrots



  • 1.5lb flank steak
  • 5 long carrots, cut in large pieces as shown
  • 2 cups broccoli
  • 1/4 cup Bragg’s aminos
  • 2 tsp garlic
  • approx. 2 tbsp. sesame seeds or as much as you want really
  • pepper to taste
  • 1/2 tbsp. coconut oil
  • 1/4 cup water

Season the flank steak with 1 tsp garlic, pepper, and aminos for up to a day in the fridge. Remove the steak from the fridge and allow to sit for an hour before cooking. Boil the carrot chunks in a pot over medium-high heat for 15 minutes– this is just to get them softer before cooking with the broccoli.Turn oven to Hi broil mode. While oven is preheating, put the steak on a non stick pan (you can add a little coconut oil underneath to prevent sticking). Still while preheating, heat the coconut oil in a pan over medium heat and add 1 tsp garlic as well as the broccoli and carrots. Also add about 1/4 cup water just to get a sizzling/steaming affect. Splash some aminos on about half way through as well and stir frequently. When oven is preheated, put the steak in on the top row. Cook for 6 minutes, then flip and cook for another 8. This should be perfectly medium rare, at least it was in my oven. Pull the steak out, let sit for about 5-7 minutes. Then slice against the grain, turn the broccoli/carrot stove off, and serve together.


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