Meat, Vegetables & Fire: Grilled Flank Steak with Escalivada

Keto. Paleo. Delicious. What is not to love? Give this high protein, low glycemic dish that is loaded with flavor and super satisfying a try.

Makes 6-8 Servings
Ingredients

* 1 2–21/2 lbs Flank Steak
* 2 tbsp chimichurri (optional)
For Rub
* 1/2 cup olive oil
* Juice of 2 limes
* 6 garlic cloves, minced
* 2 tbsp black pepper, coarsely ground
For Escalvida
* 2 Red onions, unpeeled
* 2 large tomatoes
* 4 cloves garlic
* 1/4 cup extra-virgin olive oil
* 1 large zucchini
* 1 large eggplant
* 1/4 cup red-wine vinegar
* 1/8 cup basil, cut into fine ribbons
* Salt and pepper, to taste
Directions
For Steak
1) Mix rub ingredients in a glass baking dish. Add steak and turn to coat. Cover and refrigerate 2 hours, turning occasionally.
2) Once the escalivada is made, remove meat from marinade and grill until done (about 4 minutes per side for medium-rare). Transfer steak to work surface and let stand 5 minutes. Cut into thin strips. Arrange on a platter and serve over escalivada. Top with Chimichurri.
For Escalvida
1) Preheat grill to medium-high. Place onions on the outside of grill, indirectly over flames. Allow to cook until the outside is slightly charred and onions are some-what soft (about an hour). When onions are done, remove from heat; let cool. Once cooled, remove and discard outer charred layers.
2) While onions are cooking, place tomatoes directly over flames; rotate frequently. Remove when skins are slightly charred. Set aside and allow to cool, then peel skin under running water. Cut tomatoes in half, remove seeds, core, and stem. Place garlic and oil in a small pan and cook over medium-low heat until garlic is golden brown. Set aside to cool. Cut zucchini and eggplant lengthwise into 1⁄4-inch thick planks, rub with oil, season with salt and pepper, and grill until cooked through. Remove from heat and allow to cool.
4) When all vegetables have cooled, cut them into strips. Combine them in a bowl and add garlic oil (with garlic), vinegar, basil, and salt and pepper. Mix thoroughly. Serve escalivada—with steak—at room temperature or slightly warm.
Nutrition (per serving)
428 calories, 32.5g protein, 4g carbs, 27.5g fat