Texas-Style Flank Steak with Crinkle Cut Potatoes
Serves 4
Time 4 hr 20 min
Texican Veggie Roundup, a prepackaged mix of corn, peppers, black beans and onions in the frozen foods section, makes for an instant accompaniment to quick and easy weeknight meals.
Special Diets:
Ingredients
- 1 (14.0-ounce) beef flank steak
- 1/3 cup Texas-style barbecue sauce
- 1/2 (32.0-ounce) package frozen crinkle cut potatoes
- 1 tablespoon extra-virgin olive oil
- 1 (16.0-ounce) package frozen Texican Veggie Roundup, thawed
Method
Place steak in a shallow dish and spread both sides with barbecue sauce.
Cover with plastic wrap and refrigerate for at least 4 hours over overnight.
Prepare potatoes according to package directions.
Meanwhile, grill, broil or sear steak over high heat in a large heavy skillet until medium rare, about 8 to 10 minutes, turning once halfway through cooking.
Remove from heat and let rest.
Heat oil in a large skillet over medium high heat.
Add vegetables and cook, stirring often, until heated through and just tender.
Slice steak thinly across the grain and add to skillet with vegetables.
Cook until steak is desired doneness, then transfer to plates and serve with potatoes on the side.
Nutritional Info:
Per serving: 480 calories (170 from fat), 19g total fat, 4.5g saturated fat, 35mg cholesterol, 230mg sodium, 48g carbohydrates (6g dietary fiber, 7g sugar), 28g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 (14.0-ounce) beef flank steak
- 1/3 cup Texas-style barbecue sauce
- 1/2 (32.0-ounce) package frozen crinkle cut potatoes
- 1 tablespoon extra-virgin olive oil
- 1 (16.0-ounce) package frozen Texican Veggie Roundup, thawed