Prep time: 30 minutes* | Cook time: 40 minutes | Serves: 12
1 (3/4-lb.) flank steak
1/3 cup no-salt-added garlic and herb marinade
1/2 cup nonfat plain Greek yogurt
2 tbsp. prepared horseradish or coarse-grain mustard
2 large baking potatoes, unpeeled
2 tsp. canola, grapeseed or peanut oil
Chopped roasted red peppers, chopped chives
1. Place steak and marinade in a large resealable plastic bag; seal bag and turn to coat. Refrigerate at least 4 hours, turning bag occasionally. Meanwhile, for the sauce, in a small bowl combine yogurt and horseradish. Cover and refrigerate until serving time.
2. Preheat oven to 425°F. Line a baking sheet with foil; coat foil with cooking spray. Using a mandoline or a sharp knife, slice potatoes crosswise into slices Y4-inch thick. Place slices in a single layer on baking sheet; coat lightly with cooking spray. Sprinkle with paprika and garlic powder, turning to coat both sides. Bake 20 minutes per side or until potatoes are golden brown and crisp.
3. Meanwhile, in a large heavy skillet heat oil over high heat. Remove steak from marinade; discard marinade. Pat steak dry with paper towels. Add to skillet; cook 3 to 4 minutes per side (145°F for medium-rare) or to desired doneness. Transfer to a cutting board; let stand 10 minutes. Cut steak against the grain into thin slices.
4. Place potato slices on a large platter. Top each with 1 steak slice. Spoon with sauce, top with roasted peppers and chives, and serve.
Per serving: 110 calories, 3g fat. 1g saturated fat, 15mg cholesterol, 25mg sodium, 13g carbohydrate, 1g fiber, 8g protein
*4 hours marinate time extra