Tuesday, January 18, 2011

Grilled Flank Steak with Onions, Avocado, and Tomatoes

I saw this recipe in a recent Cooking Light magazine and thought it would make a perfect paleo meal. It's got good fat from the avocado and flank steak, and one of my favorite accompaniments: balsamic vinegar. It is so important to use a really good balsamic vinegar. I don't buy my from the supermarket; fortunately, I am lucky enough to have two local resources: Someone's In the Kitchen, where Bonnie offers a great selection of The Olive Tap vinegar and oils, and Parkview Gourmet, where Charlie carries his own brand. If you are in the Libertyville area, I encourage you to try these local shops.

Adapted from myrecipes.com.

Serves 4.

2 medium red onions, cut into 1/2 inch slices
1 1/2 pounds grass-fed flank steak
2 cups cherry or grape tomatoes, halved
1/4 cup good quality balsamic vinegar
1 ripe firm peeled avocado, cut into 8 wedges
extra virgin olive oil

  1. Place steak in a glass baking dish, season with salt and pepper and drizzle with oil and vinegar. Turn to coat both sides.
  2. Preheat grill to high.
  3. Drizzle onion with olive oil. Place onions on grill rack and grill 10 minutes on each side. Transfer to a medium bowl and cover tightly with foil.
  4. Grill steak for approximately 4 minutes on each side, or until it reaches your desired degree of doneness. Let rest 3 minutes and slice thinly against the grain.
  5. While steak cooks, add tomatoes and vinegar to onions and stir to combine.
  6. To serve, divide the steak evenly among 4 shallow bowls. Top with tomato mixture and avocados.

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