Ingredients
- 1 pkg ButcherBox Flank Steak or Flat Iron
Marinade
- 2 Tbsp grainy mustard
- 2 Tbsp chives minced
- 1 Tbsp olive oil
Vinaigrette
- ¼ c champagne vinegar
- 1 Tbsp chives minced
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 tsp grainy mustard
- ¾ c avocado oil
Oven Roasted Tomatoes
- 12 oz pkg grape tomatoes halved
- 2 tsp thyme finely chopped
- 2 cloves garlic minced
- 1 Tbsp olive oil
- ½ tsp kosher salt
- ⅛ tsp ground black pepper
Pasta Salad
- 1 box cooked gluten-free penne pasta
- 2 ea avocados medium dice
- 2 c greens (spinach, arugula or spring mix)
Instructions
- Mix marinade ingredients together. Rub on flank steak, and let the flank rest at room temperature for 1 hour.
- Preheat a grill pan over medium heat. Place flank steak on hot pan. Grill for 10 minutes per side, or until a meat thermometer inserted into the thickest part of the flank reads 125°F. Let flank steak rest for 10 minutes before slicing thinly against the grain.
- Preheat oven to 325°F
- Mix all ingredients for the tomatoes together. Put tomatoes flesh-side down on wire rack laid on top of baking sheet. Slow roast for 1 hour. Cool to room temperature.
- Combine vinegar, chives, salt, pepper and mustard in a food processor. Pulse until mixed.
- On low speed, add avocado oil in a slow, steady drizzle.
- Toss all salad ingredients including oven roasted tomatoes in salad bowl with vinaigrette. Serve with flank steak and enjoy!
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