Brighten Up Your Plate Braised Flank Steak

                             Makes 4 to 6 servings

2          teaspoons light brown sugar
1-1/2   teaspoons kosher salt 1 teaspoon ground black pepper 1/4 teaspoon ground red pepper
1         (1-1/2- to 1-3/4-lb.) flank, skirt, or tri-tip steak
4         tablespoons olive oil, divided
1         (22-oz.) package frozen potato wedges, thawed
3         tablespoons butter
1         (9-oz.) package frozen artichoke hearts, thawed
3         garlic cloves, minced
3         tablespoons coarsely chopped fresh flat-leaf parsley
3         tablespoons drained capers 1 tablespoon fresh lemon juice
1         medium-size sweet onion, chopped

1.       Stir together brown sugar and next 3 ingredients. Rub steak with sugar mixture, and let stand 5 minutes.
2.      Heat 1 Tbsp. olive oil in a cast-iron grill pan over high heat. Add steak; cook, turning once, until seared, 12-16 minutes for medium-rare. Remove from skillet; cover loosely with aluminum foil. (Alternatively, cook steak on gas or charcoal grill.)
3.      Meanwhile, cook potatoes in remaining 3 Tbsp. hot oil in a large skillet over medium-high heat, stirring occasionally, 10 to 12 minutes or until golden. Remove from skillet.
4.     Melt 2 Tbsp. butter in skillet. Add onion; cook, stirring often, 5 to 7 minutes or until tender. Add artichokes and garlic; cook, stirring often, 5 minutes. Stir in parsley, next 2 ingredients, potatoes, and remaining 1 Tbsp. butter; cook, stirring often, 2 to 3 minutes.
5.     Cut steak diagonally across the grain into thin slices, and serve with potato mixture. Add salt and pepper to taste.
Note:
Made with Alexia All Natural Oven Reds with Olive Oil, Parmesan & Roasted Garlic potatoes.

Spring vegetables are here! So hit the market and use the season's bounty to cook five colorful weeknight meals short on prep time and full of garden-fresh flavor.