Cowboy flank steak with potato skins

 

Cowboy flank steak with potato skins

Servings: 4

Preparation time: 1 hr

 

Ingredients

FLANK STEAK

2 teaspoons chili powder

1 teaspoon instant coffee granules or crystals

1/2 teaspoon ground cumin

1/2 teaspoon packed brown sugar

1 lb beef flank steak

1/2 teaspoon salt

1/4 teaspoon pepper

MINI CHEDDAR POTATO SKINS

1 lb red fingerling potatoes

1 tablespoon butter, melted

1/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons shredded reduced-fat extra-sharp Cheddar cheese

2 tablespoons thinly sliced green onion tops

Directions

 

1. Set oven control to broil. Spray broiler pan with cooking spray. In small bowl, mix chili powder, coffee granules, cumin and brown sugar.

2. Sprinkle steak with 1/2 teaspoon salt and 1/4 teaspoon pepper; rub with spice mixture. Place on broiler pan. Broil with top of steak 4 inches from heat 12 minutes or until of desired doneness. Cover loosely with foil.

3. Meanwhile, scrub potatoes; place in single layer in 9- inch square microwavable dish. Cover with microwavable plastic wrap, folding back corner to vent steam. Microwave on High 5 to 6 minutes or until tender. Let stand 5 minutes. Cut potatoes in half; place on cookie sheet. Drizzle with butter. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Top evenly with cheese. Broil 2 minutes or until cheese is melted. Sprinkle with onion tops.

4. Thinly slice steak across grain. Serve with potato skins.

 

 

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