Makes: 4 servings
Hands-on time: 10 minutes
Total time: 15 minutes
1 pound baby potatoes
12 ounces steam-in-the-bag green beans
nonstick cooking spray
1 pound skirt steak, trimmed and halved crosswise
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon white miso
1 tablespoon rice wine vinegar
1 teaspoon minced fresh ginger
1 teaspoon sugar
1/2 teaspoon toasted sesame oil
2 tablespoons vegetable oil
1/3 cup thinly sliced scallions
1/2 teaspoon sesame seeds, toasted (optional)
Pierce each potato a few times with a knife, place in a microwave-safe dish and loosely cover with plastic wrap. Microwave on high 5 to 6 minutes or until potatoes are fork-tender. Microwave green beans according to package directions.
Heat a grill pan over medium-high heat. Coat with cooking spray; season steak with salt and pepper and cook 2 to 3 minutes a side or until desired degree of doneness. Transfer to a cutting board to rest.
While steak is cooking, combine miso, vinegar, ginger, sugar and sesame oil in a small bowl. Whisk in vegetable oil.
Cut potatoes in half, then cut steak into 1/4-inch slices. Divide potatoes, steak and beans among four plates; drizzle with dressing. Sprinkle scallions over steak and sesame seeds over potatoes, if desired.
Servings Per Recipe: 4
PER SERVING: 360 cal., 16 g total fat (4 g sat. fat), 404 mg sodium, 27 g carb. (5 g fiber), 26 g pro.