Sizzling Steak with Roasted Vegetables
A hot skillet allows you to control the degree of doneness more precisely, and the intense heat helps seal in flavor. Zip-top bags simplify the marinating process.
Recipe by Cooking Light January 1999
Credit: Becky Luigart-Stayner; Styling: Mary Catherine Muir
379 calories; calories from fat 27%; fat 11.4g; saturated fat 3.7g; mono fat 3.9g; poly fat 2.3g; protein 29g; carbohydrates 37.4g; fiber 4.7g; cholesterol 73mg; iron 7.1mg; sodium 620mg; calcium 49mg.