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Seared Flank Steak With Potatoes & Squash
Prep Time:
30 minutes
Cook Time:
25 minutes
4 servings

1/2 c. Kikkoman Low Sodium Soy Sauce

1/4 c. lime juice

2 Tbsp. canola oil, divided

3 Tbsp. chopped garlic, divided

1 1/2 lbs. tenderized flank steak

2 russet potatoes, chopped small

2 each yellow squash, chopped medium

1 bunch chives, chopped

1 tsp. salt


Combine soy sauce, lime juice, 1 Tbsp. canola oil, and 2 Tbsp. chopped
garlic in a large zip-lock bag. Add flank steak (cut in half if neede
d), seal bag, and marinate 24 hours in refrigerator.
Preheat a medium sauté pan to Medium-High. Remove steak from zi
p-lock, pat gently with paper towels, and place in hot pan. Cook 5 mi
nutes, flip steak and cook an additional 5 minutes. Steak will be medi
um rare. Remove from pan and set aside.
In the same hot pan add potatoes, remaining garlic and oil. Saut&eacu
te; 5 minutes, then add squash and chopped chives. Add salt and pepper
to taste. Cook an additional 5 minutes.
Serve sliced steak over potato/squash medley.

Nutritional Information

Calories: 450, Total Fat: 20g, Saturated Fat: 6g, Sodium: 770mg, Carbo
hydrates: 28g, Dietary Fiber: 4g, Protein: 41g


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