1 1 ⁄ 2 tablespoons soy, garlic & red pepper
beef marinade mix
• Place oven rack 4 inches from broiler; preheat
broiler to high. Preheat rimmed baking pan in
oven 10 minutes. In large bowl, whisk vinegar
and marinade mix. Brush steak with half the
• Remove pan from oven; spray with cooking spray.
Place steak on prepared pan; broil 8 minutes. In
medium bowl, toss peppers and pineapple with
remaining vinegar mixture.
• Turn steak; add pepper mixture to pan
around steak. Broil 7 minutes or until internal
temperature of steak reaches 145° for medium-rare (or to desired doneness). Transfer steak to
cutting board; let stand 5 minutes. Slice steak
against the grain; serve with pepper mixture.
• Sprinkle salmon with ¼ teaspoon each salt and
pepper. In 5- to 6-quart slow cooker, add wine
and salmon, skin side down; top salmon with
lemon slices and 1 tablespoon dill. Cover and cook
on low 1 hour or high 30 minutes or until internal
temperature of salmon reaches 145°.
• Prepare green beans as label directs. Serve
salmon sprinkled with remaining 1 tablespoon
dill along with green beans.
PREP: 15 MINUTES PLUS STANDING
BROIL: 15 MINU TES • SERVES: 4
PREP: 10 MINU TES • SLO W COOK: 1 HOUR
300 CALORIES, 10G FAT (4G SATURATED), 97MG
CHOLES TEROL, 491MG SODIUM, 15G CARBOH YDRATES,
347 CALORIES, 13G FAT (2G SATURATED), 107MG
CHOLESTEROL, 611MG SODIUM, 7G CARBOH YDRATES,
Salmon with Green Beans
Sheet-Pan Flank Steak