Thursday, July 25, 2013

Grilled Flank Steak with Peppers and Onions

Grilling steak outside on a beautiful, sunny day is what summer's all about.  This recipe could not have been easier as well.  I rubbed a flank stead with crushed garlic and seasoned it with salt and pepper.  I drizzled it with a little olive oil to make sure it wouldn't stick to the grill and grilled it over a medium high fire for about 4 minutes per side.  While the steak was grilling and resting, I sauteed some chopped peppers and onions in a little bacon fat to serve alongside the thinly sliced steak.

Our side dish was roasted beets, fennel and oranges which I will post the recipe for tomorrow.



Grilled Flank Steak with Peppers and Onions
Makes 3-4 servings

1 1/2 to 2 pounds flank steak
3 cloves garlic, minced or crushed with a garlic press
Sea salt and freshly ground black pepper to taste
1 tablespoon bacon fat or butter
1 onion, chopped
1 red bell pepper, chopped

Preheat grill to medium-high heat.  Massage the garlic into the steak, season with salt and pepper and drizzle with a little olive oil to ensure it doesn't stick to the grill.  Grill 4-5 minutes per side until done and set aside.

While the steak is grilling and resting, melt bacon fat or butter in a large skillet over medium high heat and saute the onions and peppers until soft and golden brown.  Season with salt and pepper to taste.

Slice steak across the grain in thin slices and serve with the sauteed onions and peppers.


From Practical Paleo

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