Beef Flank Steak, Roasted

• 12 oz. extra lean beef flank steak, fat trimmed Safeway 1 lb For $5.99 thru 02/09
• 3 peeled garlic cloves, minced
• 3 Tbsp. balsamic vinegar
• 1 Tbsp. extra virgin olive oil
• 2 tsp. dried basil leaves
• 4 carrots, peeled and thinly sliced Target 2 lb For $3.00 thru 02/06
• 4 leeks, thinly sliced
• 4 s, thinly sliced
• 4 small whole wheat dinner s
• 4 tsp. trans fat free canola-based soft margarine
• 4 cups frozen unsweetened strawberries, thawed
• 32 fl oz (4 cups) drinking water

1. PLACE a large piece of foil inside a baking pan.
2. Place meat on foil.
3. Mix garlic, vinegar, oil, and basil in small bowl to make marinade; pour evenly over steak.
4. Place carrots, leeks and parsnips over and around steak.
5. Seal foil tightly around steak and vegetables.
6. Bake at 425F for 35 to 40 min., or to desired doneness.
7. Divide evenly among 4 plates.
8. Complement each meal with 1 roll spread with 1 tsp.
9. margarine.
10. Enjoy 1 cup of strawberries per person for dessert.
11. Serve an 8 fl oz glass of water per serving.

extra lean beef, garlic, balsamic vinegar, extra virgin olive oil, basil, carrots, leeks, whole wheat dinner s, trans fat free, water

Taken from www.kraftrecipes.com/recipes/beef-flank-steak-roasted-61941.aspx (may not work)