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.
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