Tonight's Dinner - with roasted carrots, mushrooms & onions
I started to eat clean about two months ago. It was difficult finding non processed, non GMO and somewhat lean foods in the states. It's even more difficult when trying to find it on a menu when eating out at a restaurant.
Tonight I decided to stay in, so I picked up some baby portobello mushrooms, a large yellow onion, some organic carrots with tops and a grass fed flank steak. With no recipe in mind, the rest was off the cuff.
First I preheated the oven to 450. Next, I prepped the steak by tenderizing, seasoning with salt, pepper, minced garlic and some olive oil. Then I covered it and started prepping the veggies.
I seasoned the carrots with salt, pepper and a bit of local honey and wrapped it in aluminum foil. I then put it in the oven and set the timer for 30 min.
In a large grill pan with olive oil, I sautéd the rest of the garlic with the onions and mushrooms on high heat until caramelized.
Next I pan fried the flank steak in a grill pan on high until both sides were seared and the meat was cooked to medium rare. The 30 min timer rang and dinner was ready!
The experiment turned out well. The carrots were sweet, tender and a little savory due to the tops (just required a little salt). The mushrooms and onions were a perfect compliment to the flavorful flank steak.
Have a wonderful weekend!