Flank Steak Salad With Sweet Pepper Salsa

Flank Steak Salad With Sweet Pepper Salsa

Ingredients:
8 ounces free-range, organic, grass fed flank steak
1 red onion thinly sliced
1 large tomato, cut into 8 wedges
6 cups mixed baby greens
Sweet Pepper Salsa:
2 sweet bell peppers, seeded and diced
2 tablespoons apple cider vinegar
1/2 small red onion, chopped
1 small bunch of cilantro, chopped
Freshly ground black pepper, to taste

Directions:
Preheat a gas or charcoal grill over high heat.
Trim excess fat from steak.
Grill steak for approximately 4-5 minutes on each side.
It is recommended that flank steak never be cooked past medium rare or it will
become tough.
Let steak rest for about 5 minutes. While it’s resting, prepare the salsa by
combining all the ingredients in a small bowl.
In a large bowl, add salad greens, tomato and onions.
Then mix in half the salsa mixture and toss well. Season with freshly ground
black pepper to taste.
Add the steak to the completed mixtures.
Serve warm.
Stuffed Filet Mignon
Serves 2
There is not a more succulent meal on Earth than a melt-in-your-mouth, tender
filet mignon topped with sautéed onions and mushrooms. This meal delivers, only
with the surprise twist of the savory mushroom and onions stuffed inside the tender
cuts of steak.