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Southwest Flank Steak with Chili Potatoes
Recipes
Southwest Flank Steak with Chili Potatoes
6 servings
20 minutes total

Ingredients

  • 4 tablespoons chili seasoning mix (1.25-oz packet), divided
  • 2 tablespoons brown sugar
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • ½ teaspoon kosher salt
  • 1 tablespoon lime juice
  • 2 lb flank steak
  • 4 tablespoons canola oil, divided
  • 1 (20-oz) bag refrigerated diced potatoes with onions

Steps

    1. Position oven rack 6 inches from broiler, then preheat oven on broil. Combine 3 tablespoons chili seasoning, brown sugar, cumin, oregano, salt, and lime juice; spread evenly over steak.
    2. Place steak on baking sheet; drizzle with 2 tablespoons oil. Broil 2–3 minutes on first side: turn steak and broil 5–7 more minutes or until 145°F (for medium rare). Let steak stand 5 minutes before slicing.
    3. Preheat large sauté pan on medium-high 2–3 minutes. Combine potatoes, 1 tablespoon chili seasoning, and 2 tablespoons oil. Place potatoes in pan; cook and stir 8–10 minutes or until potatoes are browned and tender.
    4. Slice steak thinly, cutting across the grain of the meat, and serve over potatoes.

Amount per ⅙ recipe serving: Calories 490, Total Fat 22g, Sat Fat 6g, Trans Fat 0g, Chol 120mg, Sodium 570mg, Total Carb 26g, Fiber 3g, Sugars 3g, Protein 45g, Calc 4%, Vitamin A 0%, Vitamin C 10%, Iron 20%