Broiled Flank Steak with Olive Topping
Creamy Tomato Pasta
Ingredients
- ¾ lb flank steak, trimmed
- 1½ Tbsp olive oil, divided
- ½ red onion, thinly sliced
- ¼ cup chopped pitted kalamata olives
- 1 Tbsp capers
- ½ tsp grated lemon rind
- 1 Tbsp fresh lemon juice
Instructions
- Preheat broiler. Rub steak with ½ Tbsp oil; sprinkle lightly with salt and pepper. Place on a foil-lined rimmed baking sheet.
- Broil 5 to 6 minutes per side or to desired doneness; let stand 10 minutes before thinly slicing across the grain.
- Meanwhile, cook onion in 1 Tbsp hot oil in a nonstick skillet over medium heat 8 minutes or until tender, stirring occasionally. Chop onion.
- Combine onion, olives, capers, lemon rind, and juice. Serve over steak.
Side Dish Ingredients
- 4 oz gluten-free spaghetti
- 1 cup gluten-free chicken broth
- ½ cup water
- ½ (4-oz) log goat cheese
- 2 Tbsp shredded Parmesan cheese
- ½ cup grape tomatoes, halved
- ¼ cup chopped fresh basil
Side Dish Instructions
- Break pasta in half. Bring broth and water to a boil in a medium saucepan. Add pasta; cook 12 to 14 minutes, stirring often, or until liquid is almost absorbed.
- Stir in cheeses until melted. Add tomatoes and basil; toss.
Gluten Free Meal Plan
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