Meal Prep with O2X: Soy-Ginger Flank Steak


Soy-Ginger Flank Steak with Sesame Roasted Sweet Potato and Roasted Broccoli

Looking to meal prep? O2X Eat specialist AJ Fusco (@forkandhoseco) has you covered

1.5 / 2 Flank Steak
2” piece of Ginger, peeled
6 tsp. Low-Sodium Soy Sauce
Fresh Cracked Black Pepper
2 Sweet Potato
2 tsp. Sesame Oli
2 TBsp. Roasted Sesame Seeds
2 tsp White Rice Vinegar
Olive Oil
1 bunch of Broccoli
2 Garlic Cloves
1 Jalapeño ( substitute with any fresh Chiles )
1 tsp Rice Wine Vinegar

– Grate or mince ginger and put into a small bowl. Add the soy sauce and a few grinds of black pepper. Stir to combine
– Add marinade to a ziplock bag with the flank steak. Marinate at least 1 hr or up to overnight
– Take steak out of the fridge 30 minutes before cooking to let it come to room temperature. Remove steak from marinade
– Grill over high heat for 8-10 minutes, flipping every 2 minutes, for medium rare or until the internal temperature reads 135*
– Rest the steak for 5 minutes, preferably on a rack. Slice the steak against the grain

Sweet Potatoes
– Preheat oven to 425*F
– In a large bowl combine the sesame oil, seeds, vinegar and salt. Taste and adjust seasoning. Set aside
– In a large bowl, toss the cut sweet potato with a drizzle of Olive Oil and pinch of salt. Spread the potatoes out onto a foil lined sheet pan
– Roast the potatoes for 35-40 minutes or until they start to brown and are soft. Remove from the oven, add the sesame mixture, turn to combine and place back in the oven for another 5-10 minutes

– Preheat oven to 425*F
– In a small bowl combine the garlic, jalapeno and rice wine vinegar. Set aside
– In a large bowl, toss the broccoli florets with a drizzle of Olive oil and a pinch of salt. Spread the broccoli onto a foil lined sheet pan
– Roast for 15-20 minutes. Remove pan, add the garlic-jalapeno mixture and toss to combine. Roast for another 5-10 minutes until the garlic is browned and the broccoli is charred but tender