Beef:
1/2 tsp. kosher salt
1/2 tsp. chopped fresh thyme
1/4 tsp. crushed whole allspice
1/4 tsp. freshly ground black pepper
1 garlic clove, chopped
1 (1-lb.) flank steak, trimmed

Gratin:
1 medium baking potato, peeled and cut into (1/8-inch-thick) slices (about 1/2 lb.)
Cooking spray
4 C. chopped Vidalia or other sweet onion
1 C. fat-free, less-sodium chicken broth
1 T. red wine vinegar
1 tsp. chopped fresh thyme
1/2 tsp. kosher salt
1/2 tsp. crushed whole allspice
1/4 tsp. freshly ground black pepper
1/2 C. (4 oz.) block-style fat-free cream cheese
1/2 C. reduced-fat sour cream
1/3 C. dry breadcrumbs
1/4 C. (1 oz.) grated fresh Parmesan cheese

To prepare the beef, combine first 5 ingredients, and rub evenly over beef. Cover and chill the beef for 2 hours. To prepare gratin, preheat oven to 400°. Arrange potato slices in a single layer on a jelly roll pan coated with cooking spray; coat tops of slices with cooking spray. Bake at 400° for 15 minutes or until soft. Set aside. Heat a large nonstick skillet coated with cooking spray over medium heat. Add onion; cook 10 minutes or until lightly browned, stirring frequently. Stir in broth and next 5 ingredients (broth through 1/4 tsp. pepper); cook 3 minutes, stirring occasionally. Remove from heat. Add cream cheese to onion mixture; stir until well blended. Stir in sour cream. Add potato slices to pan; stir gently to combine. Place mixture in a shallow 1-quart casserole coated with cooking spray. Combine breadcrumbs and Parmesan cheese, and spoon evenly over onion mixture. Lightly coat surface of gratin with cooking spray. Bake at 400° for 30 minutes or until golden brown. Preheat broiler. Place beef on broiler pan coated with cooking spray; cook 3 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices.

Yield: 4 servings
Serving size: 4 oz. beef and about 1 C. gratin

Calories: 472
Fat: 14.8g
Fiber: 4.4g