Tuesday, March 12, 2013

Lemon & Sage Flank Steak

Review by Lyndee:

2lb flank steak, silver skin and excess fat removed, thinly sliced against the grain
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tbsp freshly grated lemon zest
1/3 cup finely chopped sage
1/2 onion, thinly sliced
2-3 garlic cloves, minced

In a large dish combine all ingredients. Mix to combine so all of the steak is evenly coated. Let marinate in fridge for at least an hour, and up to 6.

Remove meat from fridge and let come to room temperature before cooking.

In a large skillet or sauté pan heat 1/2 tbsp over medium high heat. Lightly sprinkle salt over the meat. Working in batches cook the steak and onion pieces about two minutes on the first side, then flip and cook an additional minute, or until steak is cooked to your liking. Remove cooked steak and let it rest on a plate. Add oil as needed until all the meat has been cooked.  Once the meat has rested a few minutes, dig in!

Rob found this recipe on a paleo website and wanted to try it.  I have to say, it was really good.  A bit sweeter/tangier than I am used to when eating steak but it tasted great.  And it was something different than we usually have.  We paired it with some fried rice and enjoyed our “real food” feast. 

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