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Ainsley Welch
By Ainsley Welch

Southwestern Flank Steak with Sour Cream Mashed Potatoes

4 steps
Prep:10minCook:30min
Serving size is 5 slices of steak and 1/2 cup potatoes. 5 WW points. Tip: You can substitute top round for flank steak in this recipe.
Updated at: Wed, 16 Aug 2023 16:15:22 GMT

Nutrition balance score

Great
Glycemic Index
62
Moderate
Glycemic Load
6
Low

Nutrition per serving

Calories209 kcal (10%)
Total Fat6.6 g (9%)
Carbs10.1 g (4%)
Sugars1.4 g (2%)
Protein26.4 g (53%)
Sodium429.2 mg (21%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Combine the chili powder, cumin, oregano, and 1/4 teaspoon of the salt in a small bowl. Sprinkle over the steak; let stand about 10 minutes.
Step 2
Meanwhile, place the potatoes in a small saucepan and cover with cold lightly salted water by 1 inch; bring to a boil. Reduce the heat and simmer until the potatoes are fork-tender, about 12 minutes. Drain the potatoes, return them to the pan, and mash with a potato masher or large fork. Stir in the sour cream, milk, and remaining 1/4 teaspoon salt; keep warm.
Step 3
Spray a nonstick ridged grill pan with nonstick spray and place over medium-high heat. Add the steak and cook until an instant-read thermometer inserted into the side of the steak registers 145°F for medium, about 5 minutes on each side. Transfer the steak to the cutting board, cover loosely with foil, and let stand 5 minutes.
Step 4
Slice the steak on the diagonal into 20 slices. Serve with the mashed potatoes.

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