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Steak & Potato Dinner

  • 4servings
  • 50minutes
  • 330calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, D, E
MineralsZinc, Copper, Chromium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil

  2. 2 Tbsp. maple-flavored or pancake syrup

  3. 1 Tbsp. canola oil

  4. 1 clove garlic , minced

  5. 1 beef flank steak (1 lb.)

  6. 2 sweet potato es (1 lb.)

  7. 1/2 lb. fresh green beans , trimmed, cut into 2-inch lengths

Instructions Jump to Ingredients ↑

  1. WHISK first 4 ingredients until well blended. Pour 1/4 cup over steak in shallow dish; turn to coat both sides of steak. Refrigerate 20 min. to marinate, turning occasionally.

  2. MEANWHILE, heat grill to medium-high heat. Prick potatoes in several places with fork or sharp knife; microwave on HIGH 4 min. Let stand 2 min.; cut into 1/4-inch-thick slices. Place in medium bowl. Add remaining dressing mixture; toss to coat. Place on center of large sheet heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

  3. REMOVE steak from marinade; discard marinade. Grill steak and foil packet 10 min. or until potatoes are tender and steak is medium doneness (160ºF), turning steak after 5 min. Remove both from grill. Cover steak; let stand 5 min. Meanwhile, cook beans.

  4. CUT steak diagonally across the grain into thin slices. Serve with potatoes and beans.

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