• Amy Lucas

Flank Steak with Garlic Spinach and Mashed Sweet Potatoes

Season the meat, sear and slice it.

Rough chop some garlic and saute with baby spinach.

Bake a sweet potato and mash.

This is a really quick and simple gluten free (and dairy free) meal prep dish that can be made fresh for same day or cooked ahead of time and reheated. If you plan on reheating your beef, make sure to cook to a medium rare so it doesn't dry out when you reheat this delicious dish.

This recipe makes 4 servings:

  • 1 pound Baby Spinach

  • 5 cloves Garlic

  • 1 tablespoon Unsalted Butter*

  • 1-1⁄2 pounds Flank Steak

  • 2 teaspoons Steak Seasoning

  • 3 Sweet Potatoes

  • 2 tablespoons Unsalted Butter*

  • 1⁄2 teaspoon Kosher Salt

  1. Start with the baked potato, this take the longest to prepare. Bake, steam, or microwave sweet potato until tender. Remove from oven, peel and mash with half of the salt and larger quantity of butter. Hold warm.

  2. A great way to add some spice to this is to add some ground smoked paprika or chipotle pepper.

  3. Season steak with steak seasoning. Heat saute pan on high heat and sear fat side down for 2-3 minutes until golden brown. Flip and cook additional 1-2 minutes on second side. Remove and allow to rest for 5 minutes before slicing into thin strips. If you like your meat more well done, leave on 1-2 minutes longer.

  4. Spinach: In large pot place butter and minced garlic on medium heat. Add spinach and remaining salt and heat until wilted. Cover with a lid to help speed up this process.

  5. Combine steak, spinach, and sweet potatoes on plate and enjoy.

If preparing this in advance, make sure to leave your steak medium rare so it will finish cooking during the reheat process. If you need to limit sodium or make things dairy free*, simply use less salt and replace butter with a vegan butter or oil.

Per serving: 450 calories, Protein 41g, Total Fat 23g, Carbs 19g, Fiber 4.68g, Sodium 1173mg, Saturated Fat 11g, Vegetables 1.89 servings Added Sugar 0g

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