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Lemon Turmeric Marinated Flank Steak with Lentil and Beet Salad

Emilie Abijanac

Emilie Abijanac

February 6, 2019
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4 hrs 30 min

Total

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4

Servings

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Beef

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 1 pkg ButcherBox Flank Steak or Flat Iron Steak

  • 1 btl Primal Kitchen Lemon Turmeric Vinaigrette & Marinade

  • 1 pkg cooked lentils

    (9oz)

  • 1 pkg cooked beets

    medium dice (8.8oz)

  • 1 head cauliflower

    cut into bite size florets

  • 1 Tbsp Primal Kitchen Avocado Oil

  • 1 tsp curry powder

  • 1 tsp kosher salt

  • ¼ tsp ground black pepper

Step By Step

Instructions

1
Marinate flank steak in 1 cup Primal Kitchen Lemon Turmeric Vinaigrette & Marinade for 4 hours or 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 minutes. Let cool to room temperature.
4
Mix lentils, beets and cauliflower together in bowl, add ½ cup 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 minutes then turn the flank 90° and cook for 3 more minutes. 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 8 minutes before slicing thinly against the grain.
8
Serve with lentil and beet salad.

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