Seared Flank Steak With Potatoes & Squash
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.
Calories: 450, Total Fat: 20g, Saturated Fat: 6g, Sodium: 770mg, Carbo
hydrates: 28g, Dietary Fiber: 4g, Protein: 41g