Lemon Turmeric Marinated Flank Steak with Lentil and Beet Salad

  • PREP: 10min

  • COOK: 20min

  • SERVES: 4

  • PREP: 10min

  • COOK: 20min

  • SERVES: 4

  • Beef

Flank steak, that quick-cooking cut, is an excellent choice for a speedy weeknight meal. Popular in Mexican cuisine, lots of flank steak recipes default to steak fajitas. But we made this one with Primal Kitchen Lemon Turmeric Vinaigrette & Marinade for a spicy, sweet, and sour tang that gets the Whole30, Keto, and Paleo stamps of approval. Our favorite way to serve this is with a stellar side dish of lentil and beet salad (of course made with top-notch Primal Kitchen Avocado Oil).

Ingredients (9):

Directions:

  1. Marinate flank steak in 1 c Primal Kitchen Lemon Turmeric Vinaigrette & Marinade for 4 hrs - overnight.
  2. Preheat oven to 400°F.
  3. Toss cauliflower florets in curry powder, kosher salt, black pepper and Primal Kitchen Avocado Oil. Place on sheet pan and roast for 15 min. Let cool to room temperature.
  4. Mix lentils, beets and cauliflower together in bowl, add ½ c of Primal Kitchen Lemon Turmeric Vinaigrette & Marinade. Mix and set aside.
  5. Preheat oven to 375°F. Remove flank steak from marinade and lightly pat dry with paper towel to remove excess liquid.
  6. Preheat grill pan to high heat. Once you see the first wisps of smoke, place steak in pan. Sear for 3 min then turn the flank 90° and cook for 3 more min. Flip and repeat.
  7. Place pan in oven and cook until meat thermometer inserted into thickest part of flank steak reads 120°F. Let steak rest before slicing thinly against the grain.
  8. Serve with lentil and beet salad.

Happy Eating!

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