Six-Chile Beef Flank Steak with Southwest Tomato Cream and Roasted Vegetables

Ingredients

• 1 beef Flank Steak (about 1-1/2 pounds)

Six-Chile Spice Mix:

• 2 tablespoons six-chile pepper mix
• 1 tablespoon smoked paprika
• 1-1/2 teaspoons granulated garlic
• 1-1/2 teaspoons onion powder
• 1 teaspoon hickory-smoked salt

• 1/4 cup red wine vinegar

Roasted Vegetables:

• 1 pound new potatoes, halved
• 8 ounces cremini mushrooms, halved
• 2 tablespoons extra virgin olive oil, divided
• 1 pound fresh asparagus, trimmed, cut into 1-inch pieces
• 2 bell peppers, diced, one green, one yellow

Southwest Tomato Cream:

• 1/4 cup diced yellow onion
• 1/2 cup beer
• 1/4 cup mild tomatillo salsa
• 2 tablespoons tomato paste
• 1-1/2 tablespoons Six-Chile Spice Mix
• 1/4 cup reduced-fat dairy sour cream

Garnish:

• Reduced-fat dairy sour cream, fresh lemon juice (optional)