We’ve got a quick one today for the middle of the week, now that we’ve got some good weather to call summer out here. Start out making a double-batch of our lemon vinaigrette dressing recipe, then reserve a bit to use on your salad while using the rest as a wet rub for some round steaks.
Gather Up:
- 2-1/2 lbs round steaks (elk, or grass-fed beef)
- 1/3 cup lemon vinaigrette dressing (double the recipe, then reserve the remainder as salad dressing)
- 1 tbsp fresh basil leaves, minced
Start warming the grill up to high heat (500 degrees). Mince the basil and add to the dressing. Whisk to incorporate, then brush both sides of the steaks with the dressing, making sure to get plenty of basil on them. Let stand on the counter while the grill finishes warming up.
Grill the steaks for about 4 minutes per side, until just medium rare. Pull off the grill and let sit for another minute to rest before slicing across into half-inch strips and serving.
- 2-1/2 lbs round steaks (elk, or grass-fed beef)
- 1/3 cup lemon vinaigrette dressing (double the recipe, then reserve the remainder as salad dressing)
- 1 tbsp fresh basil leaves, minced
- Warm the grill up to high heat (500 degrees).
- Mince the basil and add to the dressing. Whisk to incorporate, then brush both sides of the steaks with the dressing, making sure to get plenty of basil on them. Let stand on the counter while the grill finishes warming up.
- Grill the steaks for about 4 minutes per side, until just medium rare. Pull off the grill and let sit for another minute to rest before slicing across into half-inch strips and serving.
Purely Primal 