Sheet Pan Steak

• 2 lbs (1-inch-thick) top sirloin steak, thick

• 1 cups Baby carrots
• 2 lbs Baby red potatoes
• 1 cups Broccoli florets
• 3 cloves Garlic
• 1 tsp Thyme, dried

• 1 Salt and black pepper

• 2 tbsp Olive oil

Preheat oven to a boil. Lightly oil a baking sheet or use spray.

In a large pot of boiling salted water, cook potatoes until par-boiled about 12-15 minutes. Drain well.

Place potatoes, carrots, and broc in a single layer onto the baking sheet. Add olive oil, garlic, and thyme; season with salt & pepper to taste. Gently toss to combine.

Season steaks with s & p, to taste, and add to the baking sheet in a single layer.

Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium rare.

Steak with Black Bean and Avocado Salad

pg 153   4 points
1 (1 lb) boneless lean sirloin steak, trimmed (or flank, skirt, or T-bone)
1 t salt
3/4 t cracked black pepper
1 15.5 oz can black beans, drained and rinsed
1 c frozen corn kernels, thawed
12 grape tomatoes, quartered
1/2 avocado, pitted, peeled, and cut into 1/2" pieces
1 jalapeno, seeded and minced
2 T lime juice
2 t olive oil
3 T chopped fresh cilantro
lime wedges

1. Sprinkle steak with 3/4 t salt and the pepper. Spray ridged grill pan with nonstick spray and set over med-high heat. Place steak in pan and cook, turning once, until instant-read thermometer inserted into side of steak registers 145 degrees, about 8 minutes. Transfer to cutting board and let stand about 5 minutes.
2. Meanwhile, to make salad, toss together beans, corn, tomatoes, avocado, jalapeno, lime juice, oil, cilantro, and remaining 1/4 t salt in serving bowl.
3. Cut steak into 12 slices and serve with salad. Serve with lime wedges.

Spice-Crusted Steak with Wild Mushrooms

Asian-Spiced Flank Steak with Pineapple-Pepper Salsa

3 T low-sodium soy sauce
1 1/2 t grated fresh ginger root
1/8 t garlic powder, or to taste
1 lb lean flank steak, about 1/2" thick
1 c diced pineapple
1/4 c diced sweet red pepper
2 T sliced scallions
2 t soy sauce low-sod
1/2 t grated fresh ginger root

In my opinion: This is DELICIOUS!
Serve with Rosemary Potatoes (3 pts)

Grilled Sirloin Steak with Balsamic-Mustard Glaze

Grilled Flank Steak and Peppers with Baby Kale Salad

Year Round Fresh pg 233 6 points 4 servings

1 (1 lb) lean flank steak, trimmed
4 t steak seasoning blend
1 lb mini bell peppers, left whole
1 T olive oil
2 t white balsamic vinegar
1/4 t salt
1/8 t black pepper
5 c loosely packed baby kale and spinach blend
1/4 c shaved Parmesan cheese

1. Spray grill rack with nonstick spray and preheat grill to medium-high or prepare med-high fire.
2. Sprinkle steak with seasoning blend. Place steak and bell peppers on grill rack. Grill, turning occasionally and turning steak once, until peppers are tender and instant-read thermometers inserted into center of steak registers 145, about 10 minutes. Transfer steak to cutting board and cut into 16 slices.
3. Whisk together oil, vinegar, salt, and pepper in large bowl. Add kale and Parmesan and toss to coat. Divide salad among 4 plates, top with steak and peppers.
4 slices steak, 3/4 c peppers, and 1 c salad

Grilled Coffee-Rubbed Steak with Pear-Cranberry Salsa

 Year-Round Fresh pg. 144 4 serv 5 points  GRILL

1 T ground coffee
2 t packed brown sugar
1 t ground cumin
1 t salt
½ t black pepper
½ t chipotle chili powder
1 lb lean sirloin steak, trimmed (about 1” thick)
2 large firm-ripe pears, cored and diced
¼ c dried cranberries
3 T diced red onion
2 T chopped fresh cilantro
2 T lime juice
1 jalapeno pepper, seeded and minced

1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
2. Stir together coffee, brown sugar, cumin, ¾ t salt, pepper, and chile powder in small bowl. Rub coffee mixture all over steak and let stand at room temp. 15 minutes.
3. Meanwhile, to make salsa, combine pears, cranberries, onion, cilantro, lime juice, jalapeno, and remaining ¼ t salt in small bowl.
4. Place steak on grill rack, turning occasionally, until instant-read thermometer inserted into side of steak registers 145, about 10 minutes. Transfer steak to cutting board and let stand 5 minutes. Cut steak into 24 slices. Serve steak with salsa.  (6 slices steak and about 2/3 c salsa).

Steak with Balsamic-Molasses Sauce and Roasted Green Beans

Year-Round Fresh pg. 85 4 serv       6 points

1 pound green beans, trimmed
2 t olive oil
¾ t salt
½ t salt-free steak grilling seasoning
3 T balsamic vinegar
2 T molasses
¾ t chopped fresh rosemary
1 (1 lb) lean boneless sirloin steak, trimmed
¾ t black pepper
1 shallot, finely chopped
¼ c orange juice
1. Preheat oven to 425
2. Place green beans in large rimmed baking pan, Drizzle with oil and sprinkle with ½ t salt and grilling seasoning. Spread in even layer and bake, stirring once, until lightly browned and crisp-tender, about 18 minutes.
3. Meanwhile, stir together vinegar, molasses, and rosemary in small bowl.
Brush both sides of steak lightly with some of the molasses mixture. Sprinkle steak with pepper and remaining ¼ salt.
4. Heat large heavy skillet over medium-high heat. Lightly spray steak with olive oil nonstick spray. Place steak in skillet and cook, turning once, until instant-read thermometer inserted into center of steak registers 145, 8-10 minutes. Transfer steak to cutting board and let stand 5 minutes.
5. Reduce heat to low. Add shallot and OJ to skillet and cook, scraping up browned bits from bottom of pan, until shallot is softened, 2 minutes. Stir in remaining molasses mixture and bring to simmer. Remove from heat.
6. Cut steak across grain into 12 thin slices. Divide steak evenly among 4 plates and drizzle with sauce. Serve with green beans

Flank Steak with Cherry Tomatoes and Basil

 Year-Round Fresh pg. 87 4 serv. 5 points
1 lb lean flank steak, trimmed
¼ c plus 1 T balsamic vinegar
¾ t salt
¼ t black pepper
3 t olive oil
2 garlic cloves, minced
3 c cherry tomatoes
½ c chopped fresh basil
1. Place steak in large shallow dish, drizzle with ¼ c of vinegar, and turn to coat. Cover and refrigerate 30 minutes.
2. Remove steak from vinegar and pat dry with paper towels. Discard vinegar. Sprinkle steak with ½ t salt and the pepper.
3. Heat 2 t oil in large heavy skillet over medium-high. Add steak and cook, turning occasionally, until instant-read thermometer inserted into center of steak registers 145 degrees, 8-10 minutes. Transfer to cutting board and let stand 5 minutes.
4. Meanwhile, heat remaining 1 t of oil in medium nonstick skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add tomatoes and cook, stirring often, just until tomatoes begin to shrivel, about 4 minutes. Remove from heat and stir in remaining 1 T vinegar, basil, and remaining ¼ t salt. Cut steak thinly across grain into 12 slices. Serve steak with tomatoes. 1 serving-3 slices steak & 2/3 c tomatoes

Grilled Flank Steak and Avocado Tacos

 p. 68 {12 servings}  Cook Up Comfort 4 points GRILL
12 (6”) corn tortillas
1 ½ t kosher salt
1 ½ t garlic salt
¾ t chipotle chile powder
¾ t ground cumin
1 firm-ripe Haas avocado
1 ½ t olive oil
2 lg red bell peppers, each cut into 6 thick rings, seeds removed
12 scallions
1 (1 lb) lean flank steak, trimmed
1/3 c diced red onion thinly sliced
½ c crumbled cotija or feta cheese
½ c coarsely chopped fresh cilantro
2 limes, each cut into 6 wedges
1 T hot pepper sauce, or to taste

Grilled Flank Steak and Avocado Tacos
1. Preheat grill to high or prepare hot fire
2. Stack tortillas and wrap in foil. Mix together salt, garlic, chile powder, and cumin in cup.
3. Cut avocado in half and remove pit and peel. Brush cut sides of avocado with ½ t oil; sprinkle with ¼ t spice mixture
4. Drizzle bell peppers and scallions with remaining 1 t oil and toss with 1 t spice mixture. Rub remaining spice mixture over flank steak.
5. Place tortilla packet, flank steak, bell peppers, scallions, and avocado on grill rack. Grill vegetables and avocado until charred, about 2 minutes per side; grill steak about 4 minutes per side for medium-rare or to desired degree of doneness. Transfer steak to cutting board and let stand 5 minutes. Cut across grain into about 24 very thin slices.
6. To serve, cut each avocado half into 6 pieces. Place 1 piece in middle of each tortilla and mash with fork. Layer with 1 bell pepper ring. 1 scallion, and 2 slices steak (about 1 oz). Top with onion, cotija, and cilantro. Serve with lime wedges and pepper sauce.

Hoisin-Marinated London Broil

PREP 4 HOURS AHEAD  

   Simply 5 pg 103  4 ser         4 points
¼ c hoisin sauce
2 large garlic cloves, minced
1 T grated peeled fresh ginger or refrigerated ginger paste
1 T rice vinegar
1 1-lb lean boneless sirloin steak, trimmed
½ t salt
¼ t black pepper

1. Combine hoisin through vinegar in large zip-lock plastic bag; add steak. Squeeze out air and seal bag; turn to coat steak. Refrigerate, turning bag occasionally, at least 4 hours or up to overnight.
2. Spray broiler rack with nonstick spray and preheat broiler.
3. Remove steak from marinade; discard marinade. Pat steak dry with paper towels, sprinkle with s & p. Place on prepared broiler rack. Broil 5” from heat until instant read thermometer registers 145, about 5 minutes per side. Transfer to cutting board and let stand 10 minutes. Cut steak across grain into 12 slices.
OVEN-BROIL

WW Steak and Shishito Skewers

      
 6 points                                                                                                               
 4 1⁄2 Tbsplow sodium soy sauce
1 1⁄2  Tbsp honey
1 1⁄2 tsptoasted sesame oil
1 clove(s), largegarlic clove(s), grated
1Tbspginger root, grated
1 pinchblack pepper (or to taste)
16 ozuncooked lean flank steak
6 mediumuncooked scallion(s), white & light green part cut in 1½-in pieces, greens reserved
12 item(s)shishito peppers  or 2 jalapenos
24 mediumfresh shiitake mushroom, stems removed
1⁄2 Tbspcanola oil
1pinchtable salt (or to taste)
1⁄2 mediumfresh lime(s), cut into 4 wedges (optional)
 Soak four 10-in bamboo skewers in a shallow dish of water for at least 20 minutes (or use metal skewers).

In a medium bowl, combine soy sauce, honey, sesame oil, garlic, ginger and black pepper; reserve 2 Tbsp marinade. Slice steak across grain into sixteen 1/4-in-thick slices. Add steak to marinade and toss to combine; marinate 15 minutes.

To build kebabs, thread 1 slice flank steak (accordion-style), 2-3 scallion pieces, 1 pepper and 2 mushroom caps onto a skewer; repeat three times on the skewer. Finish off skewer with a fourth piece of steak; repeat with remaining ingredients to make 4 skewers.

Heat a grill to medium-high heat. Lightly brush kebabs with canola oil and then sprinkle with salt; grill, flipping once, until desired degree of doneness, 3-5 minutes per side. Serve kebabs drizzled with reserved marinade; garnish with thinly sliced scallion greens (and optional lime wedges).

Serving size: 1 kebab

In my opinion: Delicious