Meal Menu Idea:
Grilled Flank Steak
Sauteed Carrots, Zucchini & Onion
Seltzer Water with a splash of Pomegranate Juice
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| Photo: dishmaps.com |
GRILLED FLANK STEAK
Paleo / Whole 30 compliant
2 lbs. grass-fed flank steak
Marinade:
1/4 cup balsamic vinegar
1/2 lemon, squeezed
2 garlic cloves, minced
sea salt and pepper
* Combine marinade ingredients in a bowl & whisk.
* Place steak in a glass bowl and add marinade. Cover and leave in the frig 30 mins. or more.
* Grill over medium-high heat to sear the outside & hold juices in. Cook 2-3 mins. per side or until internal temperature reaches 125 degrees (rare) or 127 degrees (medium rare). Do not overcook or it will be tough to chew. Think 'VERY PINK!'
* Allow to stand 5 minutes.
* Cut in thin strips against the grain and serve.
** Refrigerate leftovers to enjoy at room temperature the next day.
Recipe: w.lynne
Taste. Enjoy. Pass it on!