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Shawarma-Style Flank Steak and Roasted Veggies

The easiest lunch I love to put together is sheet pan roasted veggies and a protein! This vegetable medley is seasoned in a shawarma-inspired marinade with the perfect amount of earthiness, spice, and lemony taste to pair well with a hearty steak.

I used to always roast tons of different veggies in college every week. It made meal prep so simple and coming home after a long day of studying, I never had the patience to wait and cook a whole meal. For lunch, you don’t want to get complicated and make something that will take forever before you can take a bite in. This recipe is ready in less than an hour, packed with flavor, and incredibly nutritious.

Bonus is it’s whole30 compliant and paleo!

Here are some tips I have for searing and serving a steak if it’s your first time:

  • Get your pan or skillet really really hot first. Leave it over medium heat for 5 to 10 minutes before adding your oil and protein.
  • Sear over medium-high heat for about 6 minutes on each side for a flank steak the size of about 1 pound if you’d like medium-rare to medium.
  • Add unsalted butter AFTER flipping the steak over to the other side. Baste the steak with the melted butter.
  • Do not cut the steak until it has rested for at least five minutes. Otherwise, all the juices will leak out.
  • Cut steak against the grain. This makes it easier to chew on.

Hope you enjoy this simple and delicious roast lunch!


3 cups sweet potatoes, 1 inch cubes
3 cups cauliflower florets
3 cups zucchini, half circles
4 tablespoons olive oil
1 tablespoon tahini
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic
1/4 teaspoon black pepper
1 tablespoon lemon juice
1 tablespoon minced parsley
1 pound flank steak
6 garlic cloves
1 teaspoon oregano
1/4 cup cilantro
3 mint leaves
1 teaspoon paprika
1 teaspoon salt
1 teaspoon lemon black pepper
3 tablespoons unsalted butter


Preheat oven to 450°F.
Prepare a baking sheet pan by lining with non-stick parchment paper. Add all the chopped veggies to the pan.
In a small bowl, add olive oil (just 2 tablespoons), tahini, cumin, paprika, onion powder, salt, black pepper, garlic, lemon juice, and parsley. Whisk all together with a fork.
Pour the marinade over the veggies and coat evenly using your hands to massage it in. Pop in the oven for 40 minutes, making sure to flip halfway through so they evenly roast.
In the meantime, we'll cook the steak. In a food processor, add the garlic cloves, oregano, cilantro, mint, paprika, salt, lemon black pepper, and 1 tablespoon of olive oil. Blend until you have a puree.
Coat the flank steak on every side with the puree. Set aside.
Heat a skillet or pan over medium-high heat for 5 to 10 minutes, just until very hot. Add one tablespoon of olive oil to coat the pan.
Drop the steak in on one side and allow to sear for about 6 to 7 minutes. After the first side is done, add the butter to the pan and flip the steak over. Tilt the pan to the side, and spoon the butter over the top of the steak - basting it. Give the other side another 6 to 7 minutes for medium rare to medium.
Take off the heat and allow to rest for 5 minutes.
Cut against the grain and once the veggies are done cooking, serve with!

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