Lemon Turmeric Marinated Flank Steak with Lentil and Beet Salad

Flank steak, that quick-cooking cut, is an excellent choice for a speedy weeknight meal. Popular in Mexican cuisine, lots of flank steak recipes default to steak fajitas. But we made this one with Primal Kitchen Lemon Turmeric Vinaigrette & Marinade for a spicy, sweet, and sour tang that gets the Whole30, Keto, and Paleo stamps of approval. Our favorite way to serve this is with a stellar side dish of lentil and beet salad (of course made with top-notch Primal Kitchen Avocado Oil).

Lemon Turmeric Marinated Flank Steak with Lentil and Beet Salad

0 from 0 votes
Print Pin
Course: Main Course, Meal Prep
Cuisine: American
Protein: Beef
Cut: Flank Steak, Flat Iron
Prep Time: 4 hours 10 minutes
Cook Time: 20 minutes
Total Time: 4 hours 30 minutes
Servings: 4 people

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

Instructions

  • Marinate flank steak in 1 cup Primal Kitchen Lemon Turmeric Vinaigrette & Marinade for 4 hours or overnight.
  • Preheat oven to 400°F.
  • 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.
  • Mix lentils, beets and cauliflower together in bowl, add ½ cup of Primal Kitchen Lemon Turmeric Vinaigrette & Marinade. Mix and set aside.
  • Preheat oven to 375°F. Remove flank steak from marinade and lightly pat dry with paper towel to remove excess liquid.
  • 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.
  • 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.
  • Serve with lentil and beet salad.
Share on Pinterest!Pin at @Butcher_Box!
butcherbox-kitchen
Emilie Abijanac

Emilie Abijanac is a chef and Manager of the ButcherBox Test Kitchen. She is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the sous chef for East Meets West Catering and has worked with Kate’s Table and La Fête.