Flat Iron Steak with Grilled Vegetables

1 pound Flat Iron Steak

Marinade:

1 cup Red Wine
1/2 cup Red Wine Vinegar
2 tablespoons Worchestershire sauce

Rub:

Optional: Use your favorite Meat Rub seasoning

Grilled Vegetables:
140calories/4.5gfat/3gfiber - potato/olive oil = POINTS® value 3*
34calories/1.2gfat/1.1gfiber - onions/portabello = POINTS® value 1*

2 Portabello Mushrooms, rinsed, sliced into 1/2 slices
1 Large Onion, sliced into 3/8" slices, divide into rings
4 Yukon Potatoes, med approx 5 oz each, rinsed
2 teaspoons of Extra Virgin Olive Oil
Mrs Dash No Salt Seasoning - Table Blend
Pepper

Directions:

Flat Iron Steak/Vegetables:

Create marinate with wine, wine vinegar, and worchestershire sauce in a flat baking dish large enough to accomodate your steak. Pour 1/2 cup marinate into a zip-loc baggie and put portabello mushroom in it to marinate. With the remaining marinate add the steak and onions for at least 30-60 minutes. Once used dispose of marinate.

Grilled Potato Planks:

Pre-cook potatoes with skin on in the microwave for 3 minutes on high. Turn and repeat for additional 3 minutes on
high. Check for doneness. Potatoes should be done but not too soft.

Slice into planks approx 3/8-1/2" think. Rub with olive oil. Add seasoning and pepper.

At the Grill:

Heat Grill to a high heat. Place Steak on grill. Sear nicely on first side, approximately 3-4 minutes. With tongs turn steak and repeat. Remove steak to a cutting surface and let rest. See slicing instructions below.

Place vegetables and potato planks on grill and sear nicely on first side, approximately 3-4 minutes. With tongs turn and repeat. Serve direct on to plates.

To slice flat iron steak :
Slice narrow strips with a sharp knive at an angle, against the grain. Serve direct to plate.


Servings - 4 servings
Per serving = 4ozsteak = POINTS® value 3*
110calories/12gfat/0gfiber
140calories/4.5gfat/3gfiber - potato/olive oil = POINTS® value 3*
34calories/1.2gfat/1.1gfiber - onions/portabello = POINTS® value 1*