13 13
YIELD
4 servings
ACTIVE
10 minutes
TOTAL
35 minutes
CUP OIL
1 TBSP MINCED GARLIC (3 CLOVES)
1¼ TSP GROUND CUMIN
½ TSP SALT
¼ TSP PEPPER
2 TBSP RED-WINE OR CIDER VINEGAR
1 LB CUBE STEAKS (ABOUT 4), HALVED
1½ LB POTATOES (3 LARGE), SCRUBBED AND CUT IN ½-IN. LENGTHWISE SLICES
1 RED BELL PEPPER, HALVED LENGTHWISE
2 CUBANELLE PEPPERS, HALVED LENGTHWISE
Whisk oil, garlic, cumin, salt and pepper in small bowl until blended; remove 4 tbsp to large ziptop bag. Add vinegar and steaks. Marinate 15 minutes at room temperature or at least 2 hours in refrigerator.
Pour remaining oil mixture into another large ziptop bag. Add potato slices and pepper halves. Shake to coat with marinade; refrigerate 1 hour.
Heat outdoor grill or stovetop grill pan. Remove potatoes and peppers from bag, saving marinade. Grill potatoes 18 minutes, turning once. Grill peppers 8 minutes, turning once. Slice peppers into strips; toss with reserved marinade.
Remove steaks from bag; discard steak marinade. Grill steaks 3 minutes, turning once. Spoon peppers on top of steaks; serve with potato planks.
CALORIES 565 TOTAL FAT 34G SATURATED FAT 4G CHOLESTEROL 68MG SODIUM 274MG
TOTAL CARBOHYDRATES 35G DIETARY FIBER 5G PROTEIN 31G
