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Slightly Spicy Steak with Roasted Root Vegetables

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Servings: Serves 4

Cook Time: 25 minutes

Prep Time: 55 minutes

Ingredients

Slightly Spicy Steak with Roasted Root Vegetables
11/2 lb Flank steak
1/2 cup Hannaford Inspirations Wasabi Ginger Grilling Sauce
8 oz Fresh carrots julienne cut
8 oz Beets, peeled, quartered, and thinly sliced
1 each Large sweet onion
1 tablespoon Olive oil
1/4 teaspoon Salt
1/4 cup pomegranate molasses (found in the International aisle)
3 cup Water
11/2 cup Basmati rice, dry

Directions

With a hint from wasabi and a gentle kick from ginger, this steak will please any meat lover. The steak may be frozen, and the recipe may be halved.
1. Place each steak in a large resealable plastic bag and pour half the grilling sauce in each bag. Shake to coat meat. Seal bags - pressing out air - and marinate in refrigerator at least 30 minutes or overnight. Bring to room temperature before cooking.
2. Preheat oven to 375 degrees. Spray a 9-by-13-inch baking pan with vegetable cooking spray. Place carrots, beets, and onions in pan. Drizzle on oil, sprinkle with salt, and toss to coat.
3. Place vegetables in oven on middle rack and bake at 375 degrees for 10 minutes. Add pomegranate molasses and toss to coat vegetables. Bake for 10 to 15 minutes, until vegetables are tender when pierced with a sharp knife. Cover pan with foil and set aside.
4. In a medium pot, bring water to a boil over high heat; add rice, cover pot, reduce heat to medium-low, and simmer until liquid is absorbed, about 12 to 15 minutes. Remove from heat, fluff with a fork, cover tightly, and set aside.
5. Cook steak. Set broiler on high. Remove meat from bags; discard excess marinade. Broil about 3 inches from heat source, 3 minutes per side for medium-rare. Place meat on cutting board for 5 minutes.
6. Slice meat on the diagonal, reserving a third of the sliced meat for lunch - place in an airtight container and refrigerate.
7. Set aside 1 1/2 cups rice to use for lunch. On a platter, mound remaining rice (about 3 cups). Top with roasted vegetables and any juices left in the baking dish, and arrange sliced steak alongside. Serve immediately.
Source: Hannaford fresh Magazine, September - October 2008

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 368 kcal (18%)
Calories from Fat 90 kcal (0%)
Total Fat 10 g (15%)
Saturated Fat 4 g (20%)
Cholesterol 0 mg (0%)
Sodium 174 mg (7%)
Total Carbohydrates 75 g (25%)
Dietary Fiber 5 g (20%)
Protein 8 g (13%)
Vitamins
Vitamin A 155 IU (3%)
Vitamin C 486 mg (810%)
Minerals
Calcium 80 mg (1%)
Iron 7 mg (11%)

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