Ingredients
- 2 tablespoon balsamic vinegar
- 2 teaspoon red wine vinegar
- 1/2 teaspoon coconut sugar
- 8 ounces top sirloin beef extra fat trimmed
- 1 red pepper thinly sliced
- 1/2 tablespoon olive oil
- 1 Roma tomato chopped
- 1/2 a small red onion sliced
- 1/2 tablespoon minced garlic
- Pinch of sea salt
- 1/2 head romaine lettuce (or spinach)
- 1/2 cup feta cheese
Instructions
- In a small bowl, whisk together the balsamic vinegar, red wine vinegar, and coconut sugar until well combined. Set aside.
- Preheat your grill to high.
- Grill the steak for 2–3 minutes per side or until the internal temperature reaches 130°F for medium-rare. Cover with foil and let rest.
- While the steak grills, heat the olive oil in a medium pan over medium-high heat. Add the sliced red pepper, chopped tomato, and sliced red onion to the pan. Sauté for about 3–5 minutes if you prefer veggies with a bit of crunch, or up to 7 minutes for a softer, more caramelized texture. Stir occasionally.
- Add the minced garlic and a pinch of salt, cooking for an additional 1–2 minutes until fragrant.
- Your steak will probably be done or close to it at this point. Remove it from the grill and cover it with tinfoil to let it rest.
- Divide romaine lettuce and feta evenly between two plates. Top with sautéed veggies.
- Thinly slice the resting steak against the grain and divide it between the plates.
- Drizzle with the balsamic dressing and serve immediately.