Italian Rosemary Flank Steak with Roasted Potatoes or a Veggie*

Simply delicious and simple to prepare. This flavorful flank steak (hand-trimmed by our butcher) can be baked in the oven or grilled. The Italian herbs, balsamic and fresh rosemary add a little zest without overpowering the natural (and lean) beef goodness! Roasted potatoes (or a veggie) come alongside. Potatoes contain dairy. Flank steak & potato ingredients are gluten and dairy-free.  (bag, oven, grill). 

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands-On Time: Oven: 0 mins, Grill: 12 mins
  Cook Time: Oven: 15 mins, Grill: 12 mins

• Thaw flank steak in refrigerator. Keep edamame frozen.

  Grill: Lightly spray or oil grill grates. Preheat grill to med-high heat.  Remove steak from bag, reserving liquid. Grill to an internal temp of 145F for medium-rare and 160F for medium well (about 5-6 minutes per side). Remove meat and let rest 5-10 minutes before slicing.

  Oven: Preheat oven to 400F. Empty contents of bag into a baking pan (pan with sides). Bake (15-20 mins) to a minimum internal temp of 145F for medium/rare and 160F for medium well. Let meat rest 5-10 minutes before slicing. Slice meat against the grain.

• Ingredients: steak, balsamic vinegar, olive oil, brown sugar, garlic, Italian seasoning, fresh rosemary, salt, pepper.

  Per serving: Calories: 304, Fat: 18g, Cholesterol: 75mg, Sodium: 63mg, Carbohydrate: 11g, Protein: 24g