Blue Cheese-Crusted Flank Steak
Parsley Potatoes and Broccoli
Wine Recommendation
Sutter Home Cabernet Sauvignon
Ingredients
- 1 Tbsp butter
- 1 shallot, chopped
- 1 tsp balsamic vinegar
- ½ lb flank steak
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 tsp olive oil
- 2 Tbsp panko breadcrumbs
- ¼ cup crumbled blue cheese
- 1 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 450°F. Melt butter in a skillet over medium-high heat. Add shallot; cook 3 minutes until beginning to soften.
- Reduce heat to medium; cook 5 minutes or until shallot is 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 breadcrumbs, cheese, parsley, and shallot 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
- ½ lb small red potatoes, halved
- 2 tsp olive oil
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1 Tbsp chopped fresh parsley
- 1 (12-oz) pkg broccoli florets
Side Dish Instructions
- 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.
- Cook broccoli according to package directions. Sprinkle with ⅛ tsp each salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
360
|
168
|
528
|
| Fat (g) | 23 | 5 | 28 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 30 | 7 | 37 |
| Carb (g) | 8 | 27 | 35 |
| Fiber (g) | 1 | 6 | 7 |
| Sodium (mg) | 458 | 358 | 816 |
Quick & Healthy Meal Plan
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