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Garlic & Lemon Pepper-Crusted Flat Iron Steak

Garlic & Lemon Pepper-Crusted Flat Iron Steak
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
Crust
garlic, minced 4.8 oz. 1 cup
Fresh thyme leaves 0.67 oz. 1/2 cup
lemon pepper seasoning 2 oz. 1/2 cup
extra virgin olive oil 2 fl oz 1/4 cup
Steak/Assembly
beef flat iron steaks (8 oz.each) 12 lb. 24 each
crispy onion straws 3 lb. 3 qt.
A.1. Original Sauce 27 fl oz 3 cups
Salad
arugula 12 oz. 3 qt.
radicchio, cut into 1-inch pieces 14.4 oz. 1-1/2 qt.
Yellow cherry tomatoes, halved 1.5 lb. 48 each
yellow squash, roasted, cut into 1/2-inch pieces 1.5 lb. 3 cups
zucchini, roasted, cut into 1/2-inch pieces 1.5 lb. 3 cups
KRAFT Honey Dijon Dressing 12 fl oz 1-1/2 cups

Directions

CRUST:
SAUTE garlic, thyme and lemon pepper seasoning in hot oil in nonstick skillet on medium-low heat 1 min. or until garlic is softened.

FOR each serving: Grill 1 steak to rare doneness. Place on sizzle plate; top with 1 Tbsp. of the Crust mixture. Finish cooking in 350ºF standard oven to desired doneness.

TOSS together 1/2 cup arugula, 1/4 cup radicchio, 4 tomato halves, 2 Tbsp. each yellow squash and zucchini and 1 Tbsp. dressing.

PLACE steak, salad and onion straws on plate; drizzle steak with 2 Tbsp. steak sauce.

Kraft Kitchens Tips

Substitute
Prepare using A.1. Thick & Hearty Steak Sauce.
K:61681v01:129874
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Nutritional Information

Nutrition Information

Calories
 760
Total fat
 47 g
Saturated fat
 14 g
Cholesterol
 125 mg
Sodium
 1520 mg
Carbohydrate
 40 g
Dietary fiber
 2 g
Sugars
 8 g
Protein
 40 g
Vitamin A
 10 %DV
Vitamin C
 30 %DV
Calcium
 8 %DV
Iron
 30 %DV