Southwest Flank Steak With Chili Potatoes

Ingredients
4 tablespoons chili seasoning mix (1.25-oz packet), divided
2 tablespoons brown sugar
1 tablespoon ground cumin
2 teaspoons dried oregano
1/2 teaspoon kosher salt
1 tablespoon lime juice
2 lb flank steak
1 (20-oz) bag refrigerated diced potatoes with onions
4 tablespoons canola oil, divided

Steps

1. Position oven rack 6 inches from broiler, then preheat oven on broil. Combine 3 tablespoons chili seasoning, brown sugar, cumin, oregano, salt, and lime juice; spread evenly over steak.
2. Place steak on baking sheet; drizzle with 2 tablespoons oil. Broil 2–3 minutes on first side: turn steak and broil 5–7 more minutes or until 145°F (for medium-rare). Let steak stand 5 minutes before slicing.
3. Preheat large sauté pan on medium-high 2–3 minutes. Combine potatoes, 1 tablespoon chili seasoning, and 2 tablespoons oil. Place potatoes in pan; cook and stir 8–10 minutes or until potatoes are browned and tender.
4. Slice steak thinly, cutting across the grain of the meat, and serve over potatoes.

(Recipe courtesy of Publix Aprons Simple Meals)