Men's Fitness - - Fuel | Gourmet Paleo -


Makes 6-8 servings 1 flank steak, 900g-1.15kg 2tbsp chimichurri (spicy Ar­gen­tine steak sauce sim­i­lar to pesto, op­tional)

For the rub

125g olive oil Juice of 2 limes 6 gar­lic cloves, minced

2tbsp black pep­per, coarsely ground

For the veg­eta­bles

2 red onions, un­peeled

2 large toma­toes 4 cloves gar­lic 4tbsp ex­tra vir­gin olive oil 1 large cour­gette 1 large aubergine 4tbsp red wine vine­gar Hand­ful of basil leaves, cut into fine rib­bons Salt and pep­per, to taste


Mix the rub in­gre­di­ents, add the steak and turn to coat. Cover and re­frig­er­ate for two hours, turn­ing oc­ca­sion­ally.

2 Pre­heat the grill to medium-high. Place the onions on the edge (the least hot part) and cook un­til the out­side is slightly charred and the onions are some­what soft (about an hour). Re­move from the heat and al­low to cool, then re­move and dis­card the charred outer lay­ers.

3 While the onions are cook­ing, place the toma­toes un­der the mid­dle of the grill. Ro­tate them fre­quently, and re­move when the skins are slightly charred. Set aside and al­low to cool, then peel the skin un­der run­ning wa­ter. Halve them and re­move the stems, seeds and cores.

4 Place the oil and gar­lic in a small pan and cook over medium-low heat un­til the gar­lic is golden brown. Set aside to cool. Cut the cour­gette and aubergine length­wise into 6mm-thick slices, rub with oil, sea­son with salt and pep­per, and grill un­til cooked through. Re­move from heat and al­low to cool.

5 When all the veg­eta­bles have cooled, cut them into strips. Com­bine them in a bowl and add the gar­lic and oil, vine­gar, basil, and salt and pep­per. Mix thor­oughly.

6 Re­move the meat from the marinade and grill (four min­utes each side for medium rare). Re­move and rest for five min­utes. Cut into thin strips. Serve with the veg­eta­bles and topped with chimichurri, if liked, at room tem­per­a­ture.


428 calo­ries 32.5g protein 4g carbs 27.5g fat

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