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. 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 weHer and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
