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Flank Steak with Corn and Potato Wedges
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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This five-ingredient dinner is quick, easy, and delicious.
Ingredients
- 1 1/2 pounds russet potatoes (2 to 3), cut into 1/2-inch wedges
- 1 tablespoon olive oil, plus more for brushing
- Coarse salt and ground pepper
- 1 1/2 pounds flank steak
- 2 large ears corn, cut into 2-inch rounds
- 1/4 cup pesto
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 477 % Daily Value *
- Total Fat: 21 g 32.03%
- Saturated Fat: 6 g 31.35%
- Trans Fat: 0 g %
- Cholesterol: 111 mg 36.86%
- Sodium: 272 mg 11.33%
- Calcium: 81 mg 8.05%
- Potassium: 1271 mg 36.3%
- Magnesium: 0 mg 0%
- Iron: 4 mg 22.57%
- Zinc: 0 mg 0%
- Total Carbohydrate: 31 g %
- Dietary Fiber: 3 g 10.19%
- Sugar: 2 g
- Protein: 40 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 0%
- Vitamin C 51.72%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables0
- Exchange - Lean Meat5
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total5 oz-eq
