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Title: Quick-Fix Steak & Lemon-Pepper Potatoes
Categories: Entree Meat Steak Beef
Yield: 4 Servings
| 1 | c | Prepared Italian dressing |
| 2 | tb | Soy sauce |
| 1 1/2 | lb | Flank steak |
| 1 1/3 | lb | (4 medium) potatoes - cut into 2-inch chunks |
| 1 1/2 | tb | Butter or margarine - cut into small pieces |
| 1 1/2 | tb | Fresh lemon juice |
| 1 | ts | Minced garlic |
| 1 | tb | Chopped parsley |
| 1 1/2 | ts | Grated lemon peel |
| 1/4 | ts | -to... |
| 1/2 | ts | Pepper |
| Salt, to taste |
In shallow dish or pan mix together dressing and soy sauce. Add steak, turning to coat; cover and refrigerate at least 20 minutes. Meanwhile, place potatoes, butter, lemon juice and garlic in shallow 1 1/2- to 2-quart microwave-safe dish; toss. Cover with plastic wrap, venting one corner. Microwave on HIGH 12 to 16 minutes until just tender. Meanwhile, heat broiler 10 minutes. Remove steak from marinade. Broil 4 to 5 inches from heat source 5 to 10 minutes on each side to desired doneness. While steak cooks, mix parsley, lemon peel and pepper into cooked potatoes. Season with salt and microwave on HIGH about 1 minute until hot. Slice meat diagonally across the grain into thin slices. Serve with potatoes.
NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
Menu: Caesar Salad, Raspberry Frozen Yogurt
Nutritional Information Per Serving: 580 calories; 33 g fat; 140 mg cholesterol; 850 mg sodium; 28 g carbohydrate; 3 g fiber; 44 g protein.