1/2c.Kikkoman Low Sodium Soy Sauce,
2Tbsp.canola oil, divided,
3Tbsp.chopped garlic, divided,
1 1/2lbs.tenderized flank steak,
2russet potatoes, chopped small,
2each yellow squash, chopped medium,
1bunch chives, chopped,
1Combine 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 needed), seal bag, and marinate 24 hours in refrigerator.
2Preheat a medium sauté pan to Medium-High. Remove steak from zip-lock, pat gently with paper towels, and place in hot pan. Cook 5 minutes, flip steak and cook an additional 5 minutes. Steak will be medium rare. Remove from pan and set aside.
3In the same hot pan add potatoes, remaining garlic and oil. Sauté 5 minutes, then add squash and chopped chives. Add salt and pepper to taste. Cook an additional 5 minutes.
4Serve sliced steak over potato/squash medley.
Calories: 450, Total Fat: 20g, Saturated Fat: 6g, Sodium: 770mg, Carbohydrates: 28g, Dietary Fiber: 4g, Protein: 41g