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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 pound(s) flank steak |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) black pepper |
2 tablespoon(s) olive oil |
1 1/2 tablespoon(s) red wine vinegar |
1 teaspoon(s) dijon mustard |
4 whole(s) red potatoes - cut in wedges |
1/2 pound(s) green beans |
1 cup(s) grape tomatoes - halved |
1/4 cup(s) kalamata olives - pitted |
Directions:
1. Mist a broiler pan with cooking spray. Coat both sides of the steak with the salt and black pepper and place on pan. Broil 5 to 6 minutes per side or until cooked through. Transfer to a cutting board and let sit 5 to 10 minutes; cut across the grain into thin strips.
2. Whisk together the olive oil, vinegar, and mustard in a small bowl.
3. Place the potatoes in a pot with enough cold water to cover by 2 inches; bring to a boil. Boil until tender, about 10 minutes; remove with a slotted spoon and gently toss with 2 teaspoons dressing.
4. Add the green beans to the water; cook until bright green and crisp-tender, about 3 minutes. Drain and run under cold water.
5. Arrange the steak, green beans, potatoes, tomatoes, and olives on a platter. Drizzle remaining dressing over the top and serve.
6. Nutrition facts per serving: 369 calories, 28g protein, 30g carbohydrate, 15g fat (3.9g saturated), 5g fiber
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