Steak, Peppers, and Mashed Caulitatoes

From Prevention Magazine. I actually made just mashed potatoes, because I had no cauliflower at home but I am sure the combination is good. The mini sweet peppers are showing up in all the grocery stores I frequent and I have used them in many ways. This looks so pretty on the plate!

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  lb russet potato, peeled and cut into 1 inch cubes
• 1  lb cauliflower floret
• 1⁄2 cup low-fat buttermilk
• 1  lb  trimmed  flank steak
• 3  garlic cloves, minced
• 1  lb mini sweet peppers, 12 to 18 total
• 1  tablespoon  balsamic vinegar (optional)
•  salt & fresh ground pepper
•  olive oil flavored cooking spray

Directions

1. Cover potatoes and cauliflower with 2" of cold water in a large saucepan and bring to a boil. Simmer until tender, about 15 minutes.
2. Drain and return to the pan and mash with the buttermilk. Season to taste with salt and black pepper. Cover and keep warm.
3. Heat broiler while vegetables cook.
4. Rub top of steak with garlic and sprinkle with 1/8 tsp each salt and black pepper. Place on one side of foil-lined sheet pan.
5. Arrange the sweet peppers on the other side of the pan.
6. Lightly coat all with olive oil spray.
7. Broil 6" from heat, turning until peppers are golden brown on both sides, 6 to 8 minutes, and steak is cooked to medium-rare, about 10 minutes.
8. Let steak rest 10 minutes before slicing.
9. Spoon mashed cauli-potatoes onto plates and serve with steak and peppers.
10. Drizzle peppers with vinegar, if desired (and this is recommended!).
11. Note: I am sure you can use chunks of mixed sweet bell peppers if the mini peppers are not available.