-- Prepare steak and begin to broil - 5 minutes
-- Prepare potatoes and slice steak; serve - 15 minutes
Southwest Flank Steak With Chili Potatoes
4 tablespoons chili seasoning mix (1.25-oz packet), divided
2 tablespoons brown sugar
1 tablespoon ground cumin
2 teaspoons dried oregano
1/2 teaspoon kosher salt
1 tablespoon lime juice
2 lb flank steak
1 (20-oz) bag refrigerated diced potatoes with onions
4 tablespoons canola oil, divided
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.
-- Complete your meal with steamed broccoli and cheese, corn muffins, then serve chocolate cake for dessert.
-- Since flank steak can be tough, be sure you cut your steak across the grain for the most tender results.