Tuscan Flank Steak with Roasted Red Pepper Sauce
Squash and Red Onion Sauté
Ingredients
- 1 Tbsp Italian seasoning
- ½ tsp pepper
- ½ tsp garlic salt
- ¼ tsp paprika
- ¾ lb flank steak
- 1 Tbsp avocado oil
- ½ (12-oz) jar roasted red peppers, drained
- ¼ cup organic chicken broth
- ½ Tbsp balsamic vinegar
- 1½ Tbsp chopped fresh basil
- ⅛ tsp salt
Instructions
- Combine Italian seasoning, pepper, garlic salt, and paprika. Rub over steak, and transfer to a broiler pan greased with oil. Let stand 10 minutes.
- Process roasted peppers, broth, vinegar, basil, and salt in a blender or food processor until smooth. Transfer to a small saucepan; cook over medium heat 5 minutes or until thickened. Cool.
- Preheat broiler. Broil steak 10 minutes, turning once, or to desired doneness. Let stand 10 minutes before thinly slicing across the grain. Serve sauce over steak.
Side Dish Ingredients
- 1 yellow squash, thinly sliced
- 1 zucchini, thinly sliced
- 1 small red onion, thinly sliced
- 1 clove garlic, minced
- 1 Tbsp avocado oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Sauté squash, zucchini, onion, and garlic in hot oil in a large nonstick or cast-iron skillet over medium-high heat 8 minutes or until lightly browned. Stir in salt and pepper.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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