Moroccan Steak with Oranges and Olives
Lemon-Dijon Zucchini and Radish Salad
Ingredients
- ¾ lb flank steak
- 1 orange
- 2 Tbsp olive oil
- ½ tsp garlic powder
- 1½ tsp chopped fresh mint
- ½ tsp salt
- ⅛ tsp cayenne pepper
- ½ cup pitted kalamata olives
Instructions
- Cut steak across the grain into ¼-inch-thick slices.
- Peel and section orange over a bowl, reserving juice.
- Combine 1 Tbsp oil, garlic powder, mint, salt and cayenne pepper in a large bowl; add steak, tossing to coat.
- Heat 1 Tbsp oil in a large skillet over medium-high heat. Brown steak in hot oil 2 minutes per side.
- Add orange sections, reserved orange juice and olives; cook 2 to 3 minutes or until liquid evaporates.
Side Dish Ingredients
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
- 3 zucchini
- ½ cup chopped radishes
Side Dish Instructions
- Whisk together oil, lemon juice, mustard, salt and pepper.
- Cut each zucchini in half lengthwise; cut into ½-inch half-moon slices.
- Add zucchini and radishes to oil mixture; toss well.
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