Tuscan Flank Steak with Roasted Red Pepper Sauce
Squash and Red Onion Sauté
Ingredients
- 2 Tbsp Italian seasoning
- 1 tsp garlic salt
- ½ tsp paprika
- 1½ lb flank steak
- 1 Tbsp avocado oil
- 1 (12-oz) jar roasted red peppers, drained
- ½ cup organic chicken broth
- 1 Tbsp balsamic vinegar
- 3 Tbsp chopped fresh basil
Instructions
- Combine Italian seasoning, 2 tsp pepper, garlic salt and paprika.
- Rub mixture over flank steak, and transfer to a broiler pan brushed with oil. Let stand 10 minutes.
- Combine roasted peppers, broth, vinegar, basil and ½ tsp salt in a blender or food processor; process until smooth.
- Transfer mixture to a small saucepan; cook over medium heat 5 minutes or until thickened.
- Preheat broiler.
- Broil steak 10 minutes or to desired doneness, turning once.
- Let stand 10 minutes before thinly slicing across the grain. Spoon sauce over steak.
Side Dish Ingredients
- 2 Tbsp avocado oil
- ½ lb yellow squash, thinly sliced
- ½ lb zucchini, thinly sliced
- 1 large red onion, thinly sliced
- 2 large cloves garlic, minced
Side Dish Instructions
- Heat oil in a large nonstick or cast-iron skillet over medium-high heat.
- Add squash, zucchini, onion and garlic to pan. Sauté 8 minutes or until lightly browned.
- Stir in ½ tsp each kosher salt and pepper.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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- Matching Grocery List
- Access via App or Online
