This is one of those go-to recipes for any weeknight or a cookout. Use leftover steak to top a salad or to pair with eggs for breakfast the next morning.
3-4 meal-sized servings
3 cloves garlic, grated or finely minced
1 1/2 – 2 lbs flank steak
Sea salt and black pepper to taste
1 tablespoon bacon fat, butter, ghee, or coconut oil
1 onion, diced into 1/2-inch pieces
1 bell pepper, diced into
Omit the pepper and serve over grilled squash and carrots.
Season only with sea salt and black pepper, and serve over grilled carrots instead of the peppers and onions.
CHANGE IT UP
Serve this flank steak over any grilled or sautéed vegetables.
Preheat an outdoor grill or indoor grill to medium-high heat. Massage the garlic into the steak, and season liberally with sea salt and black pepper.
Grill approximately 5 minutes per side, turning the steak one-quarter turn halfway through to achieve the grill marks. Set the cooked steak aside to rest.
In a large skillet over medium-high heat, melt the bacon fat and sauté the onion and peppers until soft and slightly browned on the edges.
Slice the steak on a slight angle against the grain. Serve the steak over the onion and pepper.