Meal Menu Idea:
Flank Steak with Peppers & Onions
Roasted Cauliflower
 |
| Photo credit: seriouseats.com |
FLANK STEAK WITH PEPPERS AND ONIONS
Paleo / Whole 30 compliant
1 lb. flank steak
Olive oil (alternatives: coconut, walnut or avocado oil)
1 green pepper
1 red peppers
1 large yellow or white onion
Coconut Aminos
* Prepare steak: Wash, pat dry with paper towels, season both sides with salt & pepper and pat seasoning into the meat. Set aside.
* Prepare vegetables: Wash peppers, cut the top off, remove core and chop. Peel outer layer of onion away & discard; chop onion.
* Preheat a cast iron skillet over medium heat. Drizzle with oil. Add peppers and onions; stir to coat with oil. Increase heat to medium high. Cook vegetables until tender and slightly browned, stirring occasionally.
* Preheat cast iron grill pan (or outdoor grill). Oil the pan/grill grate; add steak. Cook for 3-4 minutes per side until the internal temperature reaches 130 degrees (medium). Remove steak to a cutting board. Allow to rest 4-5 minutes. Thinly slice against the grain.
* On a serving platter, combine meat and vegetables. Drizzle with coconut aminos (healthysubstitute for soy sauce). Serve immediately.
* Refrigerate leftovers in single serving, glass containers for 'Grab-n-Go' meals the next day
Recipe: w.lynne
Taste. Enjoy. Pass it on!