Southwest flank steak with chili potatoes

Ingredients

• 4 tablespoons chili seasoning mix (1.25-ounces packet), divided
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1/2 teaspoon kosher salt
• 1 tablespoon lime juice
• 2 libras flank steak
• 1 (20-ounces) bag refrigerated diced potatoes
• 1/4 cup diced onions
• 1/4 cup diced red bell pepper
• 1/4 cup sliced mushrooms
• 4 tablespoons canola oil, divided

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Preparation

• Position oven rack 6 inches from broiler, then preheat oven on broil. Combine 3 tablespoons chili seasoning, brown sugar, cumin, oregano, salt, and lime juice; spread evenly over steak.
• Place steak on baking sheet; drizzle with 2 tablespoons oil. Broil 2?3 minutes on first side: turn steak and broil 5 7 more minutes or until 145°F (for medium-rare).
• Let steak stand 5 minutes before slicing. Preheat large sauté pan on medium-high 2 3 minutes.
• Combine 1 tablespoon chili seasoning and 2 tablespoons oil in a mixing bowl and whisk until combined.
  
• Add potatoes, onions, bell pepper, and mushrooms into the sauce mixture. make sure everything has been coated with the sauce.
• Place potatoes on pan; cook and stir 8 10 minutes or until potatoes are browned and tender. Slice steak thinly, cutting across the grain of the meat, and serve over potatoes.
• Side Suggestions: steamed green beans, corn bread muffins, and salad.

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