Beef Flat Iron Steak is served on crusty bread with a garlic-feta spread, tomatoes and olives.
Preheat oven to 375°F. Heat garlic, vegetable oil and olive oil in a small sauce pan over medium-low heat. Cook 8 to 10 minutes or until the garlic begins to brown. Remove from heat; set aside to cool.
Drain garlic from oil. Reserve 2 tablespoons oil for bread and 2 tablespoons oil for tomato mixture; set aside.
Combine tomatoes, olives, basil and remaining 2 tablespoons oil in small bowl; set aside.
For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness
For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 368 Calories; 191.7 Calories from fat; 21.3g Total Fat (5.6 g Saturated Fat; 0.15 g Trans Fat; 3.5 g Polyunsaturated Fat; 6.7 g Monounsaturated Fat;) 41 mg Cholesterol; 728 mg Sodium; 29 g Total Carbohydrate; 1.5 g Dietary Fiber; 15 g Protein; 1.2 mg Iron; 220 mg Potassium; 1.6 mg NE Niacin; 0.3 mg Vitamin B6; 2 mcg Vitamin B12; 3.3 mg Zinc; 14 mcg Selenium; 37.2 mg Choline.
This recipe is an excellent source of Protein, Vitamin B12, Zinc, and Selenium; and a good source of Niacin, and Vitamin B6.
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