Flank Steak and Roasted Vegetables with Crispy Potatoes

Don't pout on chilly weekends, recreate summer's luscious char-grilled flavors indoors. But when you can prepare this on the backyard grill, do. Grill extra veggies and save them for veggie sub sandwiches mid week.

Shortcut chef: Entertaining? Cooking for friends you want to impress doesn't get much easier than this. Prep everything up to the point of cooking the day before the big bash. Slice and season the veggies and marinate the steak. Go wild and grill the veggies hours ahead of party time, this entrée is delicious served hot or room temperature.

Tip: You don't have to use yellow and green summer squash, use all one or the other or any veggies you want for that matter. Flank steaks come in whatever size they come in, ask for a small one unless you're feeding a crowd.

Morph: If you're serving less than 6-8 people, the leftovers make great take to work sandwiches.

Yield: 6-8 Servings

Ingredients

1	small flank steak (about 1 1/4#)
1/3	cup lime juice
	coarse grained salt and cracked black pepper
1	yellow squash (such as crook neck)
1	green zucchini
1	large red bell pepper, cored, seeded, cut into quarters
3	Tablespoons olive oil
2	large potatoes, peeled, thinly sliced
1	Tablespoon red wine vinegar
1/3	cup loosely packed, chopped fresh herbs such as basil, parsley and mint

	Heat oven to 425°. Place steak in zipper plastic bag, season steak with lime juice, salt and pepper. Refrigerate.
	Place potatoes in a plastic bag with one Tablespoon oil, salt and pepper. Shake to coat; arrange in single layer on cookie sheets, bake 24-26 minutes, turning once at the halfway point.
	Place squash, zucchini and red pepper in a plastic bag with one Tablespoon oil. Shake to coat; arrange in a single layer on a cookie sheet. Season with salt and pepper on each side. Bake 16 minutes, turning each vegetable halfway through.
	Heat oven broiler to high heat. Place steak on broiler pan under broiler. Cook, turning once, to desired doneness, about 7-9 minutes for medium rare. Let steak rest ten minutes and then cut into thin slices.
	Divide cooked potatoes among 4 plates, in a single layer. Place remaining vegetables in a large salad bowl with steak slices. Add vinegar, herbs and toss until well combined. Taste and adjust seasonings.

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