These prepared meals, including burgers, pasta dinners, casseroles, and more, are all the proof you need to end your long-term relationship with the drive-through. Turn to any of these 30-minute meals on busy nights for a wholesome, satisfying, and family-friendly dinner.

INGREDIENTS

1 - lemon
2 - 6 ounces boneless beef shoulder top blade (flat-iron) steaks, trimmed and cut in half
1 - teaspoon dried rosemary, crushed
1/4 - teaspoon sea salt
1/4 - teaspoon black pepper
3 - tablespoons olive oil
1 - 8 ounce package kale sprouts or Brussels sprouts, sliced lengthwise
1/4 - cup Balsamic Salad Dressing
2 - cups grape tomatoes, halved if desired
2 - cloves garlic, minced
1/3 - cup pitted green olives, halved

DIRECTIONS

Remove 1 tsp. zest from lemon; cut lemon into wedges. Sprinkle both sides of steaks with rosemary, salt, and pepper; rub in with your fingers.

In a large skillet heat 1 Tbsp. of the oil over medium-high heat. Reduce heat to medium. Add steaks; cook 8 to 10 minutes or until medium rare (145 degrees F), turning once. Remove from skillet; keep warm.

Meanwhile, in an extra-large skillet heat 1 Tbsp. of the oil over medium-high heat. Add kale; cook, covered, 5 to 7 minutes or until tender-crisp. Remove from heat. Drizzle with Balsamic Salad Dressing; toss to coat.

In same large skillet heat remaining 1 Tbsp. oil over medium-high heat. Add tomatoes and garlic; cook 3 minutes or until tomatoes start to soften and burst. Remove from heat. Stir in olives and lemon zest.

Serve steaks with kale mixture, tomato mixture, and lemon wedges.

Nutrition Facts (Mediterranean Flat-Iron Steaks)

Per serving: 393 kcal cal., 31 g fat (6 g sat. fat, 8 g polyunsaturated fat, 14 g monounsatured fat), 56 mg chol., 621 mg sodium, 14 g carb., 5 g fiber, 5 g sugar, 19 g pro. Percent Daily Values are based on a 2,000 calorie diet