Flank Steak with Sweet Potatoes

In the mood for steak? Try this recipe that calls for a lean cut paired with sweet potatoes.

Ingredients

2 cups grated sweet potatoes
1/8 teaspoon salt
4 cloves roasted garlic (roast individual cloves in their skin in a 375 degree oven until soft, then peel)
2 tablespoons balsamic vinegar
1 tablespoon olive oil
vegetable oil cooking spray
12 oz. flank steak pierced repeatedly with fork

Heat a 9-inch heavy bottom skillet over medium heat. Heat another larger skillet over medium heat and heat oven to 375 degrees.
Combine sweet potatoes, salt and pepper to taste in a medium-sized bowl and let sit for 5 minutes.
Combine roasted garlic, vinegar and olive oil in food processor until smooth, about 1 minute. Set sauce aside.
Generously coat 9-inch skillet with vegetable oil spray. Spread sweet potatoes out in skillet to cover entire bottom of pan. Cook until browned on one side, about 5 minutes. Flip potatoes and bake in oven for 10 minutes.
Coat the larger skillet with cooking spray. Cook flank steak until browned on one side, about 3 minutes. Flip and cook until browned on the other side, about 3 more minutes.
Remove steak from pan and let rest for 5 minutes. Slice thinly against the grain (see appendix).
Serve sweet potatoes topped with steak and garnish steak with balsamic sauce.

Round out with a salad (2 cups of mixed greens) with 100 calories or less worth of dressing
Prep time: 10 minutes (add 15 minutes if you do not have roasted garlic on hand)
Total time: 30 minutes (add 15 if you do not have roasted garlic on hand)

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