Yields4 ServingsPrep Time20 minsCook Time8 minsTotal Time28 mins
2garlic cloves, minced
1 ½tbspolive oil
1 ½tspfresh lemon juice
1tspchopped fresh rosemary
1 ¼lbstop round steak
1(16 ounces) package microwaveable savory herb creamer potatoes
1(12 ounces) bag steam-in-bag frozen whole baby carrots
1
Spray rimmed baking pan with cooking spray. In small bowl, whisk garlic, oil, lemon juice, rosemary, 3/4 teaspoon salt and ¼ teaspoon pepper; rub over steak, place on prepared pan and let stand 15 minutes.
2
Preheat broiler to high. Broil steak 10 minutes or until internal temperature reaches 140° for medium-rare, turning once. Transfer steak to cutting board; loosely cover with foil and let stand 10 minutes. (Internal temperature will rise 5 to 10° upon standing.)
3
Prepare potatoes and carrots as labels direct.
4
Slice steak against the grain; serve with potatoes and carrots.
Chef Tip: Recipe can be customized by replacing potatoes and carrots with other steam-in-bag vegetables or grains, such as steam-in-bag quinoa with garden vegetables.
Dietitian Tip: Take this recipe in a different direction, and serve the steak on a whole wheat baguette to make a savory sandwich.
Ingredients
2garlic cloves, minced
1 ½tbspolive oil
1 ½tspfresh lemon juice
1tspchopped fresh rosemary
1 ¼lbstop round steak
1(16 ounces) package microwaveable savory herb creamer potatoes
1(12 ounces) bag steam-in-bag frozen whole baby carrots
Directions
1
Spray rimmed baking pan with cooking spray. In small bowl, whisk garlic, oil, lemon juice, rosemary, 3/4 teaspoon salt and ¼ teaspoon pepper; rub over steak, place on prepared pan and let stand 15 minutes.
2
Preheat broiler to high. Broil steak 10 minutes or until internal temperature reaches 140° for medium-rare, turning once. Transfer steak to cutting board; loosely cover with foil and let stand 10 minutes. (Internal temperature will rise 5 to 10° upon standing.)
3
Prepare potatoes and carrots as labels direct.
4
Slice steak against the grain; serve with potatoes and carrots.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
