Blue Cheese-Crusted Flank Steak
Parsley-Roasted Potatoes and Broccoli
Wine Recommendation
Carnivor Cabernet Sauvignon
Ingredients
- 2 Tbsp butter
- 3 shallots, chopped
- 1 Tbsp balsamic vinegar
- 1½ lb flank steak
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- ⅓ cup panko breadcrumbs
- ¾ cup crumbled blue cheese
- 3 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 panko, cheese, parsley, and shallots in a bowl. Press mixture on beef. Transfer skillet to oven. Bake 3 minutes or until panko is lightly browned. Remove from oven; let stand 5 minutes before thinly slicing across the grain.
Side Dish Ingredients
- 1½ lb small red potatoes, halved
- 2 Tbsp olive oil
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 3 Tbsp chopped fresh parsley
- 2 (12-oz) pkg broccoli florets
Side Dish Instructions
- Preheat oven to 450°F. Toss together potatoes, oil, and ¼ 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.
- Cook broccoli according to package directions. Sprinkle with ¼ tsp each salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
341
|
152
|
493
|
| Fat (g) | 21 | 5 | 26 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 30 | 6 | 36 |
| Carb (g) | 7 | 24 | 31 |
| Fiber (g) | 1 | 5 | 6 |
| Sodium (mg) | 489 | 246 | 735 |
Quick & Healthy Meal Plan
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