Steak and Potatoes

Ingredients

• 0.3 cup classic balsamic vinaigrette dressing made with extra virgin olive oil kraft
• 1 lb beef flank steak 
• 1 Tbsp canola oil 
• 0.5 lb green beans fresh trimmed cut into 2-inch lengths
• 1 clove garlic minced
• 2 Tbsp pancake syrup 
• 1 lb sweet potatoes 

Equipment

• bowl
• knife
• whisk
• grill
• aluminum foil
• microwave

Directions

1. Whisk first 4 ingredients until well blended.
2. Pour 1/4 cup over steak in shallow dish; turn to coat both sides of steak. Refrigerate 20 min. to marinate, turning occasionally.
3. Meanwhile, heat grill to medium-high heat. Prick potatoes in several places with fork or sharp knife; microwave on HIGH 4 min.
4. Let stand 2 min.; cut into 1/4-inch-thick slices.
5. Place in medium bowl.
6. Add remaining dressing mixture; toss to coat.
7. Place on center of large sheet heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
8. Remove steak from marinade; discard marinade. Grill steak and foil packet 10 min. or until potatoes are tender and steak is medium doneness (160F), turning steak after 5 min.
9. Remove both from grill. Cover steak; let stand 5 min. Meanwhile, cook beans.
10. Cut steak diagonally across the grain into thin slices.
11. Serve with potatoes and beans.