For those of us who are either involved in CrossFit, Paleo, or both the more meat you see (especially red meat) the better.
Here is a great “light” meat recipe that won’t leave you “meat drunk”, but will definitely leave you satisfied.
It is so easy and tastes delicious.
Ingredients:
1.5 – 2lbs of flank or sirloin steak
salt and pepper to taste
3 Tbsp of Worcestershire sauce
1 Tbsp of Coconut Oil
1/2 teas of red pepper (flaked)
1 carrot
1 bell pepper ( I used half)
1/2 -1 zucchini
1 sweet potato
5-6 green onions
2 cloves of garlic
1 tsp of fresh rosemary
1 tsp of fresh cilantro
Balsamic Reduction:
2 tsp olive oil
2 Tbsp of minced shallots
1/4 cup of balsamic vinaigrette or rice wine vinaigrette
1 Tbsp of honey
1/4 cup of organic beef broth
Directions:
Thinly slice steaks into 8 pieces
Season steak with salt, pepper, red pepper, Worcestershire, and coconut oil
Let sit for 30 minutes to 1 hour.
While the steak marinates, chop carrot, bell pepper, green onion, sweet potato, zucchini, into thin long 1 inch pieces.
Peel garlic cloves and mince them.
Next in a medium sauce pan pour olive oil, add shallots and saute for 1 minute or until shallots become soft.
Add Balsamic, honey, and broth and bring to a boil, reduce heat and stir until sauce thickens.
Pour sauce into a small bowl and with the excess sauce in the pan toss in garlic and sauté.
In the same pan (no need to wash it) add a touch of olive oil and toss in the garlic cloves to allow them cook until slightly browned.
Turn the heat up to high and toss in the veggies for no longer than 2-3 minutes. Then transfer to a small bowl.
Lay the steak flat onto a cutting board, and place the veggies in the middle and secure with a toothpick. Repeat the same with the other 8 rolls.
Heat a large skillet over medium-high heat. Add a touch of coconut oil to coat bottom.
When hot, add beef rolls. Cook until you’re desired done-ness.
Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll to your desired liking.
Enjoy!
Fit Chic
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