Ingredients
Scale
- 1 1/2 lbs. Flat Iron Steak
- 1/4 Cup Balsamic Vinegar
- 3 Tbs. Avocado Oil (You can use olive oil instead)
- 6 oz. Sweet Onion - Sliced
- 4 oz. Cremini Mushrooms - Sliced
- 2 Cloves Garlic - Minced
- 1 Large Head Romaine Lettuce (or 2 medium) - Chopped
- 1 Avocado - Peeled, Pitted, and Sliced
- 1 Orange Bell Pepper - Sliced
- 1 Yellow Bell Pepper - Sliced
- 3 oz. Sun-Dried Tomatoes
- 1 tsp. Garlic Salt
- 1 tsp. Onion Powder
- 1 tsp. Italian Seasoning
- 1 tsp. Red Pepper Flakes
Nutrition
1 Serving: Calories: 451 Carbs: 10 net g Fat: 26 g Protein: 35 g
Directions
- Slice flat iron steak into 1/2 inch thick slices. Put the meat in a large mixing bowl and pourbalsamic vinegar over it. Toss the meat in the balsamic so that it covers all of the pieces.
- In a large saute pan, heat avocado oil over low-medium heat. Once your pan is heated, add mushrooms, onions, garlic and a dash of salt and pepper. Saute until onions and mushrooms are nice and caramelized - About 20 minutes.
- In a large mixing bowl, combine chopped Romaine, avocado, bell peppers, and sun-dried tomatoes.
- Line strips of meat in a single layer on a broiling pan. Combine garlic salt, onion powder, Italian seasoning and red pepper flakes. Sprinkle seasoning mixture over top of meat. Broil on high on the top rack for 5 minutes (This will be medium-rare) Cook longer if you like your meat more on the well done side
- Plate your salad mixture and pile on the caramelized onions, mushrooms and flat iron strips. SERVE AND ENJOY!