Blue Cheese-Crusted Flank Steak
Parsley-Roasted Potatoes and Broccoli
Ingredients
- 1 Tbsp butter
- 2 small shallots, chopped
- ½ Tbsp balsamic vinegar
- ¾ lb flank steak
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- 6 Tbsp crumbled blue cheese
- 3 Tbsp panko breadcrumbs
- 2 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 450°F. Melt butter in a skillet over medium-high heat. Add shallots; cook 3 minutes until beginning to soften.
- Reduce heat to medium; cook 5 minutes or until shallots are lightly browned. Add vinegar, scraping skillet to loosen browned bits; cook 1 minute or until liquid evaporates.
- Meanwhile, sprinkle beef with salt and pepper. Cook beef in hot oil in a cast-iron or ovenproof skillet over medium-high heat 4 to 5 minutes per side or to desired doneness.
- Combine cheese, breadcrumbs, parsley, and shallots in a bowl. Press mixture on beef. Transfer skillet to oven. Bake 3 minutes or until breadcrumbs are lightly browned. Remove from oven; let stand 5 minutes before thinly slicing across the grain.
Side Dish Ingredients
- ¾ lb small red potatoes, halved
- ¼ tsp salt, divided
- 1 Tbsp olive oil
- 1 (12-oz) pkg broccoli florets
- 2 Tbsp chopped fresh parsley
- ¼ tsp pepper, divided
Side Dish Instructions
- Cook broccoli according to package directions. Sprinkle with ⅛ tsp each salt and pepper.
- Preheat oven to 450°F. Toss together potatoes, oil, and ⅛ tsp each salt and pepper on a rimmed baking sheet; spread in a single layer.
- Bake 20 minutes or until browned and tender. Toss with parsley.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
347
|
152
|
499
|
| Fat (g) | 21 | 5 | 26 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 30 | 6 | 36 |
| Carb (g) | 9 | 24 | 33 |
| Fiber (g) | 1 | 5 | 6 |
| T. Sugs (g) | 2 | 3 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
