Meal Menu Idea:
Eye of Round Steaks with Tomatoes, Peppers & Onions
Roasted Asparagus
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Eye of Round Steaks with Tomatoes, Peppers and Onions
Paleo / Whole 30 compliant
2 lbs. eye of round steaks, sliced thin (8 steaks)
2-3 Tablespoons walnut or grapeseed oil
Almond or coconut flour
2 yellow onions, diced large
2 sweet peppers, any color, diced large
1 (28-ounce) can organic whole tomatoes, crushed by hand
1/2 cup red wine (Whole 30 - substitute 3 Tbs. apple cider or balsamic vinegar)
Sea salt and freshly ground black pepper
Italian seasoning
* Preheat oven to 350 degrees.
* Season eye of round steaks on both sides with salt and pepper. Pound the meat with a mallet or blade tenderizer until thin.
* On a plate, add 1/2 cup coconut flour. Press meat into the flour until both sides are lightly coated.
* Heat a large cast iron skillet over medium heat. Add oil & sear the meat in batches; 3 minutes per side.
* Place seared steaks in a roasting pan or 9x13-inch baking dish. Cover with onions, peppers and tomatoes. Generously sprinkle with pepper and Italian seasoning.
* Cover and bake for 90 minutes.
**Serve steaks with vegetables and garnish with fresh herbs if available.
Family recipe converted to Paleo by w.lynne
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