Flank Steak with Balsamic-Mustard Sauce
Roasted Vegetable Medley
Ingredients
- 2 lb flank steak
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp pepper
- 2 Tbsp avocado oil
- ¾ cup balsamic vinegar
- ⅓ cup Dijon mustard
Instructions
- Rub steak with garlic, salt, and pepper. Cook in hot oil in a large nonstick skillet over medium-high heat 5 minutes per side or to desired doneness; remove from skillet, and keep warm.
- Add vinegar to skillet; cook 3 minutes or until reduced by half. Whisk in mustard.
- Slice steak across the grain. Spoon sauce over steak.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli, cauliflower and carrot medley
- 1 (8-oz) pkg baby portobello mushrooms
- 3 Tbsp avocado oil
- ½ tsp kosher salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Toss together all ingredients on a rimmed baking sheet. Bake 20 minutes, turning once, or until browned and tender.
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