Spicy Citrus Steak Bowl {W30*}

I like to incorporate some grass-fed red meat into our meal rotation once a week for the iron (and it's a delicious change of pace to the otherwise chicken/turkey/fish protein choices). I've recently discovered that Whole Foods puts out a few different cuts of individual grass fed steaks for about $8-12 and they're big enough to feed two. Grassfed steak for two for under $15, i'll take it! After a recent find I wanted to focus on the flavor of the steak and just compliment it with some simple but flavorful roasted veggies. This dish is so easy and the marinade makes the steak so tender - yum! I rarely repeat meals but this one is a keeper!

SERVING SIZE: 2

PREP TIME: 5-10 minutes / Marinate for 8-24 hours

COOK TIME: 20 minutes

INGREDIENTS:

1 Grassfed Steak (Skirt, Sirloin, Flank)

Zest from 1 Lime

Juice from 2 Limes

2 tbsp EVOO

1/2 tsp Crushed Red Pepper

1/4 tsp Cayenne

1/2 tsp Onion Powder

1/2 tsp Garlic Powder

Salt + Pepper

1 tbsp. Vegan Butter/Ghee/Grassfed Butter

1 Red Bell Pepper (sliced intro strips)

1.5 Cups Brussel Sprouts (halved)

1.5 Cups Butternut Squash (cubed)

1 Avocado (sliced + seasoned)*

Coconut Oil Spray

Combine the first 9 ingredients, minus the steak to make the marinade. Add the steak and cover with the marinade and refrigerate 8-24 hours, the longer the better.

Preheat the oven to 400. Spray an aluminum foil covered baking sheet with coconut oil and add the red pepper, Brussel sprouts and butternut squash. Spray the vegetables with more coconut oil to coat and season with salt and pepper (add some crushed red pepper to spice it up). Bake for 20 minutes on the top shelf.

Start cooking the steak about 5 minutes after you put the vegetables in the oven. Heat a cast iron skillet on high until the pan is super hot. Lay the steak in, you should hear a loud sizzle as the meat hits the pan. For thicket steaks like a sirloin, cook the steak for about 3-4 minutes on each side for a medium rare. For thinner steaks, cook for a shorter amount of time on each side. Using a meat thermometer, medium rare steaks should be at 130-135, 140-145 for medium.

When the steaks are done cooking, remove from the pan and let rest on a room temperature surface for 10 minutes. After 10 minutes, slice the steak into strips using a sharp knife.

Once the vegetables are done, arrange them on a plate and top with steak and a little of your favorite hot sauce. Happy Eating!

*always season your avocado with EVOO, lime juice, salt + pepper