Tuscan Flank Steak with Roasted Red Pepper Sauce
Sautéed Squash and Zucchini Medley
Ingredients
- 2 Tbsp Italian seasoning
- 2 tsp pepper
- 1 tsp garlic salt
- ½ tsp paprika
- 1½ lb flank steak
- 1 (12-oz) jar roasted red peppers, drained
- ½ cup low-sodium chicken broth
- 1 Tbsp balsamic vinegar
- 3 Tbsp chopped fresh basil
- ½ tsp salt
Instructions
- Combine Italian seasoning, pepper, garlic salt and paprika. Rub over steak, and transfer to a lightly greased broiler pan. Let stand 10 minutes.
- Process peppers, broth, vinegar, basil and salt in a blender or food processor until smooth. Transfer to a saucepan.
- Cook sauce over medium heat 5 minutes or until thickened.
- Meanwhile, preheat broiler. Broil steak 10 minutes, turning once, or to desired doneness.
- Let steak stand 10 minutes. Slice thinly across the grain. Spoon sauce over steak.
Side Dish Ingredients
- 2 yellow squash, sliced
- 2 zucchini, sliced
- 2 Tbsp olive oil
- 2 Tbsp chopped fresh basil
Side Dish Instructions
- Sauté squash and zucchini in hot oil, in batches, in a large skillet over medium-high heat 8 minutes or until tender.
- Sprinkle with basil and salt and pepper to taste.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
