Italian Steak & Fries

Italian Steak & Fries
Servings: 6 Prep 10 mins Marinate 4 hrs or overnight Bake 450°F 35 mins Broil 6 mins or Grill Stand 5 mins

Ingredients

Steak
  • 2 tablespoons canola oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons honey Dijon mustard
  • 2 tablespoons ketchup
  • 2 cloves garlic, chopped
  • 1 teaspoon Italian seasoning
  • 1 3/4 pounds lean flank steak
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Fries
  • 2 pounds potatoes cut into 1-inch wedges
  • 2 tablespoons canola oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon basil-infused olive oil

Make It

Steak

1. Whisk canola oil, vinegar, mustard, ketchup, garlic and Italian seasoning in a medium bowl. Combine with steak in a large resealable plastic bag; shake to coat steak. Refrigerate for 4 hours or overnight.

Fries

2. Heat oven to 450 degrees F. Toss potato wedges with the canola oil, Italian seasoning, salt and pepper. Place on a baking sheet; bake at 450 degrees F for 30 to 35 minutes, turning once.

3. Heat broiler or stovetop grill pan; lightly grease. Season steak with salt and pepper. Broil or grill steak 3 minutes per side or until internal temperature reaches 125 degrees F for medium-rare. Let stand 5 minutes; thinly slice against grain. For each lunch, set aside one serving of steak.

4. Toss fries with basil oil and serve with steak.

Tip

Lunch Spin-Off
  • Philly CheeseSteak
    Spread 1 tsp yellow mustard on each side of a small sub roll and fill with 4 oz sliced steak. Top with 3 tbsp reduced-fat cheddar and pickled jalapenos, if desired. Wrap tightly in microwave-safe plastic wrap. Microwave for 1 minute.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 405, Fat, total (g): 18, chol. (mg): 56, sat. fat (g): 4, carb. (g): 30, fiber (g): 2, pro. (g): 32, sodium (mg): 577, Percent Daily Values are based on a 2,000 calorie diet.