Steak and Potatoes

NutritionSortLoading...
Loading...

½ cup (120 ml) coconut aminos (or soy sauce)

1 tsp garlic powder, divided

1 tbsp (21 g) honey

1 tsp toasted sesame oil

¼ tsp ground ginger

1½ lb (675 g) flank steak

1½ lb (675 g) petite golden potatoes, quartered

1 tbsp (15 ml) olive oil

Salt

Fresh cracked pepper

12 oz (270 g) broccoli florets, chopped

Select allAdd

Teriyaki Gravy

SortLoading...
Loading...

1 tbsp (14 g) butter

1 tbsp (8 g) all-purpose flour

¼ cup (60 ml) low-sodium beef broth

¼ cup (60 ml) coconut aminos

Select allAdd

1. In a ziplock bag, add the coconut aminos, half of the garlic powder, honey, sesame oil and ginger to create the steak marinade. Mix to combine. Add the whole flank steak directly to the bag with the marinade. Place the sealed bag in the refrigerator and let it marinate overnight (or up to 2 days), flipping the bag every so often to ensure both sides marinate.

2. When ready to cook, preheat the oven to 350°F (175°C). Add the quartered potatoes to a large baking sheet along with the olive oil, the rest of the garlic powder, salt and pepper, and mix to ensure they're well coated. Place the sheet pan in the oven and roast for 15 minutes.

3. Remove the baking sheet from the oven and push the potatoes to the outer edges. Remove the flank steak from the ziplock bag and discard the leftover marinade. Place the steak in the center of the sheet pan. Add the broccoli to the potatoes along the outer edges and return the oven for about 20 to 25 minutes (or to your desired doneness). Cook the steak to 130°F (55°C) for medium rare, or 135°F (57°C) for medium. It will cook a bit more while it rests and you make your gravy.

4. When the steak is cooked to your desired doneness, remove the steak and place it on a cutting board to rest for 5 minutes. Mix the potatoes and broccoli in the juices in the sheet pan to coat.

5. While you let the steak rest, make a gravy. Add the butter to a skillet over medium heat and cook until melted. Whisk in the flour until you have a nice paste and the flour is completely combined. Add the beef broth and coconut aminos, and whisk until thickened, 4 to 5 minutes. Season with pepper as needed.

6. Slice the steak into thin slices against the grain and serve with potatoes, broccoli and gravy.

Nutrition

Serves 5

Serving size: 5 0z (142 g) meat, 2 oz (55g) broccoli, 3 ¾ oz (110 g) potatoes and gravy

Calories: 439

Protein: 44g

Carbs: 34 g

Fat: 15g