Beef:
\n1\/2 tsp. kosher salt
\n1\/2 tsp. chopped fresh thyme
\n1\/4 tsp. crushed whole allspice
\n1\/4 tsp. freshly ground black pepper
\n1 garlic clove, chopped
\n1 (1-lb.) flank steak, trimmed<\/p>\n
Gratin:
\n1 medium baking potato, peeled and cut into (1\/8-inch-thick) slices (about 1\/2 lb.)
\nCooking spray
\n4 C. chopped Vidalia or other sweet onion
\n1 C. fat-free, less-sodium chicken broth
\n1 T. red wine vinegar
\n1 tsp. chopped fresh thyme
\n1\/2 tsp. kosher salt
\n1\/2 tsp. crushed whole allspice
\n1\/4 tsp. freshly ground black pepper
\n1\/2 C. (4 oz.) block-style fat-free cream cheese
\n1\/2 C. reduced-fat sour cream
\n1\/3 C. dry breadcrumbs
\n1\/4 C. (1 oz.) grated fresh Parmesan cheese<\/p>\n
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\u00b0. 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\u00b0 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\u00b0 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.<\/p>\n
Yield: 4 servings
\nServing size: 4 oz. beef and about 1 C. gratin<\/p>\n
Calories: 472
\nFat: 14.8g
\nFiber: 4.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n