Tuscan Flank Steak with Roasted Red Pepper Sauce
Wild Rice and Sautéed Garlic Squash
Ingredients
- 1½ Tbsp Italian seasoning
- 1½ tsp garlic powder
- 1 tsp pepper
- 1 tsp paprika
- 1½ lb flank steak
- 3 (12-oz) jars roasted red peppers, drained
- 1½ cups reduced-sodium chicken broth
- 2 Tbsp balsamic vinegar
- ½ cup chopped fresh basil
Instructions
- Combine Italian seasoning, garlic powder, pepper and paprika.
- Rub mixture over flank steak, and transfer to a broiler pan coated with cooking spray. Let stand 10 minutes.
- Combine peppers, broth, vinegar and basil in a blender or food processor; process until smooth.
- Transfer mixture to a small saucepan; cook over medium heat 5 minutes or until thickened.
- Preheat broiler.
- Broil steak 10 minutes, turning once, or to desired degree of doneness. Let stand 10 minutes before slicing thinly across the grain.
- Spoon sauce over steak.
Side Dish Ingredients
- 1½ cups quick cooking wild rice
- 2 Tbsp canola oil
- 3 cups chopped red onion
- 6 cloves garlic, minced
- 3 zucchini, sliced
- 6 yellow squash, sliced
- ¾ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook rice according to package directions.
- Working in 2 batches, heat 1 Tbsp oil in a large skillet over medium-high heat.
- Add half of the onion; sauté 3 minutes.
- Add garlic, and sauté 15 seconds.
- Stir in half of the zucchini and yellow squash, salt and pepper; sauté 4 to 5 minutes or until vegetables are tender.
- Place on platter, cover to keep warm. Repeat procedure.
- Serve rice and vegetables alongside steak.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
200
|
190
|
390
|
| Fat (g) | 6 | 0.5 | 6.5 |
| Sat. Fat (g) | 2.5 | 0 | 2.5 |
| Protein (g) | 25 | 8 | 33 |
| Carb (g) | 9 | 30 | 39 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 440 | 300 | 740 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
