Flank Steak with Balsamic-Sweet Potato Sauce
Apple-Arugula Salad
Ingredients
- 1¾ lb flank steak
- 1 Tbsp Montreal steak seasoning
- 2 Tbsp avocado oil
- 1 sweet potato, peeled and shredded
- 1 clove garlic, minced
- 1 onion, thinly sliced
- ¾ cup organic chicken broth
- ¼ cup balsamic vinegar
- ¼ cup unsweetened coconut milk
- 1½ tsp arrowroot
Instructions
- Trim steak, and slice across the grain into ¼-inch-thick slices.
- Combine sliced steak and seasoning in a small bowl; toss to coat.
- Heat oil in a large nonstick skillet over medium heat. Add steak to pan in batches; cook 3 minutes per batch.
- Return all steak to skillet. Add sweet potato, garlic and onion; season with salt and pepper.
- Cook 6 minutes.
- Combine broth, vinegar, coconut milk and arrowroot.
- Add to skillet; bring to a boil, and simmer 4 minutes or until thickened.
Side Dish Ingredients
- 1 (10-oz) pkg baby arugula
- 3 sweet apples, cored and chopped
- 1 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp raw honey
- 3 Tbsp extra virgin olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Combine arugula and apples in a serving bowl.
- Whisk together vinegar, mustard, honey, oil, salt and pepper.
- Pour dressing over salad, and toss.
Paleo Meal Plan
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