Tonight I tried another idea from the Paleo book I’ve been reading. It tasted awesome, was somewhat beautiful, quick to prepare and simple to put together. It’s a winner- I will certainly make it again – and enjoy my leftovers for lunch tomorrow.

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1 lb (ish) flank steak – I think the smallest one I could find was about 1.2 lbs.
1 large garlic clove, pressed
Salt and pepper
2 red peppers, chopped
1 large sweet onion, chopped
1 small container mushrooms, chopped
1 tbsp. butter
1 tsp. Penzey’s “Mural of Flavor” spice blend

Heat a grill pan over medium high heat. Spray with cooking spray. Rub pressed garlic, salt and pepper all over steak. Place in hot pan; cook 5 minutes on each side (for medium rare). Remove from pan and let rest for 10 minutes.

While your steak is cooking, melt butter in a sauté pan over medium heat. When melted, add your peppers, onion and mushrooms. Sauté about 3 minutes until they start to soften; add Mural of Flavor seasoning and salt and pepper to taste.

As soon as your steak has rested, slice it and place on top of a bed of the pepper mixture.

Serves 4

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