3-4Fresh peppers, slicedI used bell peppers, assorted colors
1red onion, sliced
Topping:
avocado slices or guacamole
Instructions
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.
Notes
This one is Paleo-perfect and all kinds of wonderful...enjoy!