Ingredients
2 cups water 2 cups finely chopped carrot 2 tablespoons unsalted butter 1 tablespoon light sour cream 3/4 teaspoon salt, divided 1 teaspoon garlic powder 1 teaspoon paprika 3/4 teaspoon black pepper, divided 1 pound flank steak 1 tablespoon olive oil, divided 1 (12-oz.) pkg. frozen steam-in-bag sugar snap peas 1 tablespoon unseasoned rice vinegar
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Nutritional Information
Calories 333 Fat 16.1g Satfat 6.8g Monofat 6.3g Polyfat 1g Protein 28g Carbohydrate 18g Fiber 6g Cholesterol 87mg Iron 4mg Sodium 588mg Calcium 116mg Sugars 9g Est. added sugars 0g
How to Make It
Step 1
Bring 2 cups water and carrots to a boil in a medium saucepan over medium-high. Cover and cook 15 minutes or until tender; drain. Place carrots in a bowl with butter, sour cream, and 1/4 teaspoon salt; mash with a fork until almost smooth.
Step 2
Combine remaining 1/2 teaspoon salt, garlic powder, paprika, and 1/2 teaspoon pepper in a small bowl; rub over steak. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Add steak to pan; cook 5 minutes on each side. Let stand 5 minutes. Cut across the grain into slices.
Step 3
Cook snap peas according to package directions. Add remaining 1 1/2 teaspoons oil and snap peas to pan; cook 3 minutes or until lightly browned, stirring frequently. Stir in remaining 1/4 teaspoon pepper and vinegar. Serve snap peas with carrot mash and steak How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva. C.G
