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Tuscan Flat Iron Steak

Tuscan Flat Iron Steak
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
Roasted Potatoes
red new potatoes, quartered 6 lb. 1-1/2 gal.
extra virgin olive oil - 1/2 cup
salt - 1-1/2 tsp.
pepper - 1-1/2 tsp.
Vinaigrette
A.1. Original Sauce 14.4 fl oz 1-1/2 cups
balsamic glaze 4 fl oz 1/2 cup
extra virgin olive oil 24 fl oz 3 cups
Steaks/Assembly
cherry tomatoes, halved 4.5 lb. 3 qt.
beef flat iron steaks, grilled to desired doneness 9 lb. 24 each
arugula 7.2 oz. 3 qt.

Directions

ROASTED Potatoes: Toss potatoes with remaining ingredients until evenly coated. Spread into single layer in parchment-lined sheet pan. Roast in convection oven at 350ºF for 15 to 18 min. or until golden brown and tender.

VINAIGRETTE:
WHISK together steak sauce, balsamic glaze and oil.

FOR each serving: Toss 1/2 cup tomatoes with 1 Tbsp. Vinaigrette; let stand 1 to 2 min.

CUT 1 grilled steak into 1/2-inch-thick slices; arrange on one side of serving plate. Place 1 cup potatoes on other side of plate, and tomatoes in center of plate. Top tomatoes with 1/2 cup arugula. Drizzle 2 Tbsp. vinaigrette on the plate and over the steak.

Kraft Kitchens Tips

Note
Let cooked steak rest 3 to 5 min. before slicing.
K:61656v01:129867
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Nutritional Information

Nutrition Information

Calories
 600
Total fat
 41 g
Saturated fat
 8 g
Cholesterol
 95 mg
Sodium
 540 mg
Carbohydrate
 28 g
Dietary fiber
 3 g
Sugars
 8 g
Protein
 32 g
Vitamin A
 20 %DV
Vitamin C
 30 %DV
Calcium
 6 %DV
Iron
 25 %DV