Sun-Dried Tomato Steak
Mustard-and-Basil-Roasted Carrots
Ingredients
- 1 tsp paprika
- 1 tsp ground cumin
- 1¼ tsp salt, divided
- 1¼ tsp pepper, divided
- 2 lb flank steak (or use flat-iron steak or boneless top sirloin)
- 2 Tbsp avocado oil
- 1 cup sun-dried tomatoes in oil
- 2 cloves garlic
- ½ cup packed fresh basil leaves, coarsely chopped
- ¼ cup apple cider vinegar
- 6 Tbsp water
Instructions
- Combine paprika, cumin, and ¾ tsp each salt and pepper. Rub mixture on both sides of steak.
- Cook steak in hot oil in a large cast-iron skillet over medium-high heat 6 to 8 minutes per side or to desired doneness. Let stand 10 minutes; thinly slice across the grain.
- Process tomatoes, garlic, basil, vinegar, water, and ½ tsp each salt and pepper in a food processor or blender until smooth. Add more water to sauce, if necessary, to reach desired consistency. Serve sauce on steak.
Side Dish Ingredients
- 2 lb carrots, cut into 1-inch pieces
- ¼ cup avocado oil
- 2 Tbsp Dijon mustard
- 2 Tbsp finely chopped fresh basil
Side Dish Instructions
- Preheat oven to 400°F. Toss together carrots, oil, and mustard; spread in a single layer on 2 large rimmed baking sheets.
- Bake 20 minutes or until tender, stirring once. Remove from oven, and add basil; toss.
Paleo Meal Plan
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