NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Lean Eye of Round Steak

1/2 cup Red Bell Pepper, sliced

3/4 cup Zucchini, sliced

2 tbsp Red Onion, sliced

2 cups Fresh Arugula

1.5 tsp Avocado Oil

1 tbsp Balsamic Vinegar

1 tsp Dijon Mustard

PREPARATION

• 1

  Preheat your oven to 400°F and heat a grill pan or outdoor grill to medium-high heat.

• 2

  Toss the sliced bell peppers, zucchini, and red onion with 1 teaspoon of avocado oil and a pinch of salt and pepper.

• 3

  Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

• 4

  Season the steak with salt, pepper, and garlic powder, then lightly brush with the remaining half teaspoon of oil.

• 5

  Grill the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.

• 6

  Remove the steak from the grill and let it rest for at least 5 minutes before slicing thinly against the grain.

• 7

  In a small bowl, whisk together the balsamic vinegar and Dijon mustard to create a simple dressing.

• 8

  Place the fresh arugula in a large bowl, top with the roasted vegetables and sliced beef, and drizzle with the balsamic dressing.