Bruschetta Flank Steak
Grilled Lemon-Garlic Zucchini
Ingredients
- 2 lb flank steak
- 1 tsp garlic salt
- 1 tsp pepper
- 2 pints grape tomatoes, quartered
- 1 cup halved pitted kalamata olives
- 4 green onions, sliced
- 1 (1-oz) pkg fresh basil, thinly sliced
- 4 cloves garlic, minced
- 2 Tbsp chopped fresh thyme (or use 2 tsp dried thyme)
- 2 Tbsp capers
- 2 Tbsp balsamic vinegar
- 1½ Tbsp avocado oil
Instructions
- Preheat grill or grill pan to medium-high heat. Sprinkle steak with garlic salt and pepper. Grill, covered, 6 minutes per side or to desired doneness. Let stand 10 minutes before thinly slicing across the grain.
- Meanwhile, stir together tomatoes, olives, onions, basil, garlic, thyme, capers, vinegar, and oil. Serve over steak.
Side Dish Ingredients
- 3 large zucchini, halved lengthwise
- 2 Tbsp avocado oil
- 1 Tbsp fresh lemon juice
- 1 clove garlic, minced
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat grill to medium-high heat. Toss together all ingredients. Grill, covered, 6 to 8 minutes or until tender, turning once.
Paleo Meal Plan
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