Easy for Entertaining
Spinach and Sun-Dried Tomato Flank Steak
Italian Skillet Broccolini
Ingredients
- ¾ lb flank steak
- 4 slices nitrite-free bacon, chopped
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1 (5-oz) pkg spinach, stems removed
- ½ (7-oz) jar sun-dried tomatoes in oil, drained and chopped
- 2 Tbsp chopped fresh basil
- ½ tsp lemon zest
- ½ Tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 400°F. Pound steak to ¼-inch thickness. Cook bacon in a large ovenproof skillet over medium heat until crisp. Drain on paper towels, reserving drippings in a bowl.
- Sauté shallot and garlic in half of reserved drippings in skillet over medium heat 3 minutes. Gradually stir in spinach until wilted.
- Stir in tomatoes, basil, lemon zest, lemon juice, salt, pepper, and bacon; cool slightly. Spread bacon mixture over steak, leaving a ½-inch border on all sides.
- Starting with 1 long side, roll up steak, jellyroll fashion; tie with kitchen string at 2-inch intervals.
- Wipe skillet clean. Heat remaining reserved drippings over medium-high heat in skillet. Add steak; cook 4 minutes per side or until browned.
- Transfer skillet to oven; bake 15 to 20 minutes or until steak is cooked to desired doneness. Let stand 10 minutes. Remove string, and slice.
Side Dish Ingredients
- ¾ lb Broccolini, trimmed (or use broccoli florets)
- ¼ tsp salt
- ⅛ tsp crushed red pepper
- ½ Tbsp avocado oil
- 1 Tbsp red wine vinegar
Side Dish Instructions
- Cook Broccolini, salt, and red pepper in hot oil in a skillet over medium-high heat, stirring often, 5 minutes or until Broccolini is just tender. Stir in vinegar.
Paleo Meal Plan
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