Southwest flank steak with chili potatoes

Main Dish
4 servings
10 min
25 min
Very Easy


Number of serving: 4
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


  • 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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