Nothing says gourmet primal quite like a sizzling steak hot off the grill – especially if you flavor it with an awesome marinade…
I found a deal on flank steak the other day, so we dusted off one of our Paleo Newbie recipes we hadn’t made in a while. The old picture of it on our paleo recipe page wasn’t all that appetizing, so this would also be a great chance to ditch that one for a mouth-watering new pic.
I’d forgotten how good this paleo recipe really is. Wowzer. When you serve the flank steak with the sauteed vegetables, it’s like the best steak fajita you’ve ever had, minus the tortilla. Add a few slices of avocado or some guacamole, and it’s just over the moon delicious!
This easy paleo marinade recipe seals in the steak’s juices. Grill it up and you’ll enjoy a steak that’s tender and bursting with flavors.
Just remember to allow the flank steak enough time to soak up the marinade before you grill it. Give it at least 6 hours if you can. Better still, let it sit overnight.
We shared this dish with a non-paleo friend who was over at the house, and she couldn’t stop raving about it. So you don’t need to be paleo to appreciate this one.
If you get lucky and have leftovers, they’ll be awesome gently heated up the next day.
Give this one a try while you can still get out and grill, and then let us know what you think!
Balsamic Marinated Flank Steak with Sauteed Veggies Recipe
- 2 cloves garlic minced
- 1 tbsp basil
- 1 tbsp rosemary
- 2 tsp Dijon mustard
- 1/2 cup balsamic vinegar
- 2 tsp raw honey
- 1 cup olive oil
- Salt and pepper to taste
- 3 lbs flank steak, membrane removed
- salt and fresh ground pepper to taste
- 3-4 Fresh peppers, sliced I used bell peppers, assorted colors
- 1 red onion, sliced
- avocado slices or guacamole
- Combine the marinade ingredients in an electric blender (except the olive oil) and mix on medium speed for about 1 minute. Next slowly drizzle the olive oil into the blender to emulsify
- Salt and pepper the flank steak and place in a shallow dish
- Set aside a 1/2-cup of the marinade, and pour the rest over the flank steak
- Cover the steak, place in refrigerator, and marinate for 6 to 24 hrs
- Cook steak on medium-heat grill approximately 4 to 5 minutes per side or until desired doneness. Avoid overcooking.
- Julienne the red, orange and green bell peppers (or any combination of peppers you prefer) along with one-half of a red onion
- Place peppers and onion in a skillet, drizzle with olive oil, add a dash of salt, and saute for 4-5 minutes until tender. (I like my peppers a little crispier, so I saute them for just a few minutes.)
- After grilling steak, let it stand for about 5 minutes before slicing
- Slice steak diagonally into thin strips. Place steak strips in a serving bowl, add sauteed peppers and onions, and top with sliced avocado or guacamole
- Drizzle with some of the leftover balsamic vinaigrette if you wish
- Can be served over cauliflower rice, with squeezed lime and freshly chopped cilantro.