Feeding Friendships, Episode 5: Rebekah Lyons
Danielle Walker - AgainstAllGrain.com
- ¼ cup chopped fresh cilantro
- 3 cloves garlic, peeled
- 2 tablespoons coconut aminos
- 2 tablespoons orange juice
- 1 tablespoon fresh lime juice
- ½ tablespoon apple cider vinegar
- ½ teaspoon cumin
- ½ teaspoon sea salt
- ½ teaspoon chili powder
- ¼ teaspoon dried oregano
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- 1 pound flank steak
- 1 yellow pepper, seeded and sliced
- 1 red pepper, seeded and sliced
- ½ yellow onion, sliced
- 2 teaspoons extra-virgin olive oil
- Salt and pepper
- 1 head iceberg lettuce, shredded
- Salsa of choice
- Garnish: lime wedges and chopped fresh cilantro
- Make the marinade. Place all the ingredients for the meat, except the flank steak, in a blender and purée.
- Place the steak in a shallow, nonreactive dish, add the marinade, and toss to coat. Cover and refrigerate for at least 4 hours, or overnight.
- Preheat a grill to medium-high heat. Place the peppers and onion in a bowl, toss with the olive oil, then season with salt and pepper. Place the vegetables on a grill rack or piece of foil and cook for 8 to 10 minutes, until tender.
- Remove the steak from the marinade and blot it dry with paper towels. Place on the grill and cook until medium-rare, about 2 to 3 minutes on each side, depending on how thin the steak is. Transfer to a cutting board and thinly slice the meat against the grain.
- Place lettuce, steak, and grilled vegetables in bowls and garnish with guacamole, salsa, lime wedges, and cilantro.
Hi there! The photos of this recipe and content above are copyright protected.
Please do not use our photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!