See why steak and potatoes are such a classic duo. When they get together with fresh green beans, you'll get the family to the dinner table, pronto.
What You Need
Original recipe yields 4 servings
1/4 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
2 Tbsp. maple-flavored or pancake syrup
1 Tbsp. canola oil
1 clove garlic, minced
1 beef flank steak (1 lb.)
2 sweet potato es (1 lb.)
1/2 lb. fresh green beans, trimmed, cut into 2-inch lengths
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Let's Make It
Whisk first 4 ingredients until well blended. Pour 1/4 cup over steak in shallow dish; turn to coat both sides of steak. Refrigerate 20 min. to marinate, turning occasionally.
Meanwhile, heat grill to medium-high heat. Prick potatoes in several places with fork or sharp knife; microwave on HIGH 4 min. Let stand 2 min.; cut into 1/4-inch-thick slices. Place in medium bowl. Add remaining dressing mixture; toss to coat. Place on center of large sheet heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
Remove steak from marinade; discard marinade. Grill steak and foil packet 10 min. or until potatoes are tender and steak is medium doneness (160ºF), turning steak after 5 min. Remove both from grill. Cover steak; let stand 5 min. Meanwhile, cook beans.
Cut steak diagonally across the grain into thin slices. Serve with potatoes and beans.
For best results, cook steak just to medium doneness as directed in recipe.
Steak can be marinated up to 24 hours before grilling as directed.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.