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Nutrition Facts
Serving Size 457 g
(Approx. 4 Servings)
Amount Per Serving
Calories 460 Calories From Fat 170
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 1320 mg 55%
Total Carbohydrate 29 g 10%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 43 g
Vitamin A 25% Iron 25%
Vitamin C 70% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Seared Flank Steak With Potatoes & Squash
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
4  People


Recipe makes 4 Servings

1/2 cup(s) Kikkoman All-Purpose Less Sodium Soy Sauce
1/4 cup(s) lime, juiced
2 Tbsp canola oil, divided
3 Tbsp garlic, chopped, divided
1 1/2 Lb tenderized flank steak
2 baking potatoes, chopped small
2 yellow squash, chopped medium
1 chives, chopped
1/8 Tsp salt
1/8 Tsp pepper
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Combine soy sauce, juice, 1 tablespoon oil, and 2 tablespoons garlic in a large zip-lock bag with steak, cut steak in half if needed. Marinate 24 hours in refrigerator.
Preheat a medium sauté pan to medium-high. Remove excess marinade and place steak in pan. Cook each side 5 minutes. Remove from pan and set aside.
In the same hot pan, add potatoes, remaining garlic and oil. Sauté 5 minutes, then add squash and chives. Season with salt and pepper to taste. Cook an additional 5 minutes.
Serve sliced steak over potato/squash medley.



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