Although Cinco de Mayo is done, bbq season is on the way which I think it perfect Paleo season, lot’s of meat n veggies. Today’s recipe is great for an afternoon when the grill is out and some friends are popping by. It’s always good to have a few quick marinade recipes in your pocket and here’s a beauty.
1 1/2 lbs grass fed flank steak
2 canned chipotle peppers (not 2 cans just 2 peppers!) – chopped
1 tbsp Adobo sauce (from chipotle can)
1 small lemon – zested
1 tsp lemon juice
1/4 cup olive oil
2 tbsp dried oregano
Mix all the marinade ingredients together in a large mixing bowl and add the steak. Coat steak evenly. Cover and refrigerate from 2 hours up to overnight.
Remove 1 hour before grilling. Meanwhile Preheat outdoor or indoor grill on medium high heat. Season the salt with S&P on both sides and sear. Cook steak for 5 minutes each side. Remove and let rest for 5-6 minutes before carving. This is to let the juices redistribute back into the meat and not all over your cutting board.
TIP: Slice flank thinly against the grain. The grain are the lines along the meat which you’ll see.
Serving suggestion: Grilled zucchini, squash and Brussels sprouts.
Cook the sprouts in boiling salted water for 6-7 minutes first. Drain and let cool. Don not over cook them but make sure they are still slightly firm to bite. Slice all the vegetables in half lengthwise and place in a large mixing bowl. Drizzle olive oil, balsamic vinegar, S&P and minced garlic. Toss to coat. As the steak is cooking grill the veggies until soft and charred but not burned.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.