mmmmm, steak.

In the summer, when its hot and balmy outside, the last place I want to spend a ton of my time is in the kitchen. I developed this quick, 1 pan recipe so I could spend as little time as possible in the kitchen but still reap the benefits of all the summer produce coming from the farms around me. This recipe easily makes enough for two, but who doesn’t love leftovers?

 

Ingredients:

2 lbs flank steak

2 baby leeks or 1 large leek

3 medium tomatoes

2 hot peppers-whatever is available and you can always add or take away some of the heat based on your preference. I prefer cayennes or bull horn peppers.

1 tablespoon cumin

1/4 cup cider vinegar

salt and pepper as needed

coconut oil as needed

 

To Make:

1) Season the flank steak with salt, pepper, and cumin. Put into a dish and set aside.

2)Rough Chop all of the vegetables and add to the same dish as the steak.

3)Pour the cider vinegar over the whole mix and cover. Let marinate for at least 2 hours, but overnight is ideal. The vinegar and acid of the tomatoes will help tenderize the meat as well as add great flavor.

4)When ready to cook, heat about 3 tablespoons of coconut oil over medium high heat. I prefer to use a cast iron pan, but any pan that you can get real hot will work.

5)Place the steak into the pan and sear one side. Once a golden brown crust has begun to develop, flip and sear the other side.

6)When the meat is seared to your preference, take the vegetable and vinegar mixture and pour over the steak.

7) Reduce to low heat and cover. Let sit for 5 minutes, or until the tomatoes just begin to soften.

8)Turn the heat off and let the steak rest in the juices for 5 minutes.

9) Slice the steak and top with the tomato mixture.

You can really add any fresh vegetables you want to this mixture. I like the texture okra brings, and the earthy depth some kale can add as well. If you don’t want a lot of liquid in the pan you can strain the vegetables from the pan or reduce the liquid in the pan for a huge blast of flavor. Enjoy!