Beef Flank Steak, Roasted

• 3 oz. extra lean beef flank steak
• 1 peeled garlic clove
• 1 Tbsp. red wine vinegar
• 1 tsp. extra virgin olive oil
• 1/4 tsp. salt
• 1 tsp. dried basil leaves
• 1 carrot
• 1 whole wheat dinner
• 1/8 lb. sliced fresh strawberries
• 1/8 lb. fresh or frozen blueberries
• 1/4 vanilla low-fat yogurt
• 10 piece bear-shaped cinnamon graham snacks

1. Trim fat from measured amount of flank steak.
2. Peel and mince garlic; place in small bowl with red wine vinegar, measured amount of olive oil, basil and salt.
3. Whisk together.
4. Wash and peel carrot; slice thinly.
5. Place a large piece of aluminum foil inside of a shallow oven-safe container.
6. Place meat in foil.
7. Spread olive oil mixture over top of meat, and place sliced carrots on top of meat.
8. Seal foil tightly around flank steak.
9. Bake at 450 F for 35 to 40 minutes.
10. Serve meat and carrots with a whole wheat dinner roll.
11. While meat roasts, create Very Beary Teddy Parfait by slicing strawberries, and then combining them with blueberries and yogurt.
12. Layer 1/2 of the graham snacks and yogurt mixture in parfait glass.
13. Refrigerate.
14. Top with remaining graham snacks just before serving.

extra lean beef, garlic, red wine vinegar, extra virgin olive oil, salt, basil, carrot, whole wheat dinner, fresh strawberries, blueberries, vanilla, snacks

Taken from www.kraftrecipes.com/recipes/beef-flank-steak-roasted-64747.aspx (may not work)