I just love the colors on the plate with this “1-2-3 Eat!” meal! So yummy too! Marinated Flank Steak and the grilled asparagus are both marinated in a creamy garlic dressing and finished with purple potatoes.
Servings : 4
Ingredients
Marinated Flank Steak
- 1 lb flank steak
Creamy Garlic Salad Dressing
- 1/4 cup extra virgin olive oil
- 1/2 cup apple cider vinegar
- 1 Tbsp bottled minced garlic
- 3 Tbsp lemon juice
- 2 Tbsp fresh basil
- 1 tsp himalayan salt
- 1 Tbsp honey
- 1 3/4 lbs purple potato halved
Roasted Purple Potatoes
- 1 Tbsp dried minced onion
- 3 Tbsp extra virgin olive oil
- 1 Tbsp kosher salt
- 1 lb asparagus
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Instructions
Creamy Garlic Salad Dressing
- Combine all ingredients in a blender or food processor. Process until well blended.
Marinated Flank Steak
- Pour half the dressing in a large zip top plastic bag. Add steak. Seal. Marinate in refrigerator 30 minutes or for as long as overnight. Remove from bag; discard unused marinade. Grill on medium heat 4 minutes per side or until cooked to desired doneness. Slice thinly against the grain to serve.
Roasted Purple Potatoes
- Preheat oven to 400. Combine potatoes, onions, and oil in a medium bowl. Toss to coat. Arrange potatoes in a single layer on a baking sheet. Sprinkle with salt. Bake at 400 for 25-30 minutes or until potatoes are soft and beginning to brown.
Grilled Asparagus
- Break tough ends from asparagus; discard. Cut asparagus into 2 inch long pieces. Add asparagus and 1/2 the dressing to a large zip top plastic bag. Marinate in refrigerator 30 minutes or for as long as overnight. Preheat grill to medium heat. Spray grill basket with cooking spray. Place grill basket on grill. Carefully pour contents of bag into basket. (Be careful-the grill may spit during this step!). Grill 10 minutes, stirring once.
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