Flank steak with a Gorgonzola sauce and sautéed veggies



1 serving 

Each serving provides 
1 lean
3 condiments 
3 greens 


5 oz. cooked Flank steak 
1 cup zucchini ( 3.98 oz. )
1/2 cup sliced mushrooms 
1/4 cup light bertolli Alfredo sauce 
1 tablespoon Gorgonzola cheese 


I grilled a flank steak to perfection. Let it rest before cutting and weighing out. I julienned my zucchini and sliced my mushrooms and sautéed in a pan with nonstick spray. Slice your flank steak against the grain and weight it out. Warm your light bertolli sauce in a separate pan and add your Gorgonzola cheese. Assemble everything on your plate and pour your Gorgonzola sauce over top. 

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