Tuscan Flank Steak with Roasted Red Pepper Sauce
Summer Squash-Red Onion Sauté
Ingredients
- 1 Tbsp Italian seasoning
- 1 tsp pepper
- 1 tsp garlic salt
- ¼ tsp paprika
- ¾ lb flank steak
- Coconut oil cooking spray
- 1 (12-oz) jar roasted red peppers, drained
- ½ cup organic chicken broth
- 1 Tbsp balsamic vinegar
- 3 Tbsp chopped fresh basil
- ¼ tsp salt
Instructions
- Combine Italian seasoning, pepper, garlic salt and paprika. Rub mixture over flank steak, and transfer to a lightly greased broiler pan. Let stand 10 minutes.
- Combine roasted peppers, chicken broth, vinegar, basil and 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. Let cool.
- Preheat broiler.
- Broil steak 10 minutes, turning once, or to desired degree of doneness. Let stand 10 minutes before slicing thinly across the grain. Serve sauce over steak.
Side Dish Ingredients
- 1 Tbsp coconut oil (or use avocado oil)
- 1 small red onion, chopped
- 2 yellow squash, sliced
- 1 zucchini, sliced
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion, and cook 4 minutes or until lightly browned, stirring occasionally.
- Stir in squash, zucchini, salt and pepper; cook 4 to 5 minutes or until squash is crisp-tender.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
