Flank Steak with Cous­cous

TAKES: 25 min. MAKES: 4 serv­ings

Simple & Delicious - - ON THE MENU -

Slice this nicely sea­soned f lank steak on an an­gle across the grain for the most ten­der re­sults. Use sir­loin steak in­stead of flank steak if de­sired. —Taste of Home Test Kitchen

1 gar­lic clove, minced

1 tsp. olive oil ¹₂ tsp. Ital­ian sea­son­ing

¹₄ tsp. pep­per

¹₈ tsp. salt 1 beef flank steak (1 lb.) 2 pkg. (5.8 oz. each) roasted

gar­lic and olive oil cous­cous ³₄ cup diced roasted sweet red pep­per, drained ¹₂ cup Ital­ian salad dress­ing

1. Pre­heat broiler. Mix the first five in­gre­di­ents; rub over steak. Place on a broiler pan.

2. Broil 2-3 in. from heat un­til the meat reaches de­sired done­ness (for medium-rare, a ther­mome­ter should read 135¡), 6-8 min­utes per side.

Let stand 5 min­utes.

3. Mean­while, cook the cous­cous ac­cord­ing to the pack­age di­rec­tions. Stir in red pep­per. Slice steak thinly across the grain; driz­zle with dress­ing. Serve with cous­cous.

PER SERV­ING 587 cal., 21g fat (5g sat. fat), 54mg chol., 1445mg sod., 61g carb. (5g sug­ars, 3g fiber), 34g pro.

HEALTH TIP Nix the cous­cous mix to cut al­most 750 mg of sodium. Cook plain cous­cous in wa­ter, then add roasted gar­lic and a driz­zle of olive oil.

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