• Healthy

Ingredients

1. 6 tablespoons canola oil
2. 3 medium Spanish onions--
3. 1 thinly sliced, 2 cut into thin wedges attached at the root end
4. 3 garlic cloves, thinly sliced
5. 2 shallots, thinly sliced
6. 1/3 cup minced fresh rosemary
7. 2 tablespoons red wine vinegar
8. 1 teaspoon ground cumin
9. 1/2 teaspoon cayenne pepper
10. 1 3/4 pounds trimmed flank steak
11. 2 pounds small unpeeled new potatoes, quartered
12. 2 tablespoons balsamic vinegar
13. 1 tablespoon olive oil
14. Salt and freshly ground pepper

Directions

1. Heat the canola oil in a large nonreactive skillet. Add the sliced onion, garlic and shallots and cook over moderately low heat, stirring, until softened, about 5 minutes. Add the rosemary and cook for 1 minute. Add the red wine vinegar, cumin and cayenne pepper and let cool.
2. Scrape the marinade into a large, sturdy resealable plastic bag. Add the flank steak and spread the marinade over it. Seal the bag and refrigerate for 1 to 4 hours, turning the bag twice. 
3. Preheat the oven to 400°. In a large bowl, gently toss the potatoes, onion wedges, balsamic vinegar and olive oil and season lightly with salt and pepper. Spread the vegetables in a large nonstick roasting pan and roast for about 40 minutes, stirring once, until tender and browned. 
4. Light a grill or heat a large cast-iron grill pan. Scrape the marinade off the steak. Grill the steak over moderately high heat for about 15 minutes, turning once, until browned and medium-rare. Cover with foil and let rest for 5 minutes. Season the meat with salt and pepper. Thinly slice the steak across the grain and serve with the roast potatoes and onion wedges. 
5.  

Notes

ONE SERVING: Calories 348 kcal, Protein 24 gm, Carbohydrate 30 gm, Cholesterol 50 mg, Total Fat 14.6 gm, Saturated Fat 3.8 gm