Italian Rosemary Flank Steak with Roasted Potatoes or a Veggie

Italian Rosemary Flank Steak with Roasted Potatoes or a VeggieSimply 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 vinegar and fresh rosemary add a little zest without overpowering the natural (and lean) beef goodness! Seasoned roasted potatoes come alongside. Potatoes contain dairy. Flank steak & potato ingredients are gluten and dairy free. (bag, oven, grill). Prep & Cook Time Instructions Ingredients

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 vinegar and fresh rosemary add a little zest without overpowering the natural (and lean) beef goodness! Seasoned roasted potatoes 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