Ingredients

Steak

2 tablespoons canola oil

2 tablespoons red wine vinegar

2 tablespoons honey Dijon mustard

2 tablespoons ketchup

2 cloves garlic, chopped

1 teaspoon Italian seasoning

1 3/4 pounds lean flank steak

1/2 teaspoon salt

1/4 teaspoon black pepper

Fries

2 pounds potatoes cut into 1-inch wedges

2 tablespoons canola oil

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon basil-infused olive oil

Preparation

Steak

  1. Whisk canola oil, vinegar, mustard, ketchup, garlic and Italian seasoning in a medium bowl. Combine with steak in a large resealable plastic bag; shake to coat steak. Refrigerate for 4 hours or overnight. Fries
  2. Heat oven to 450 degrees F. Toss potato wedges with the canola oil, Italian seasoning, salt and pepper. Place on a baking sheet; bake at 450 degrees F for 30 to 35 minutes, turning once.
  3. Heat broiler or stovetop grill pan; lightly grease. Season steak with salt and pepper. Broil or grill steak 3 minutes per side or until internal temperature reaches 125 degrees F for medium-rare. Let stand 5 minutes; thinly slice against grain. For each lunch, set aside one serving of steak.
  4. Toss fries with basil oil and serve with steak.