(Pretty much) Paleo Baked Flank Steak with Veggies

You may ask how Justin and I came to be baking flank steak with veggies (if you aren't, feel free to skip to the recipe), but it's because one of my favorite meals as a kid was "snotty steak". So named by my sister as a child because it's flank steak, covered with powdered onion soup, baked wrapped up in tin foil. When it comes out of the oven, it smells heavenly, but the topping looks like, well... to a kid!

The powdered onion soup has enough added salt to make it decidedly un-paleo, so a few weeks ago Justin came up with his own concoction.

The recipe itself is somewhat subjective, but last night we baked two (leftovers!). We get flank steak in a pack from Costco of either 2 or 3. We got 3, so froze one and baked the two others. Word of caution here... I've only ever previously baked one, and usually 1.5-2 hours is plenty. When baking two, together, that's barely enough time.

Ingredients:

1 flank steak (1lbs~)
2-3 sweet/bell peppers (one color, or a variety depending on your tastes)
1 onion (red, white, sweet, etc. as you prefer)
1 clove of garlic
garlic powder/dried onions or onion powder/Montreal Steak (NOTE: this is what makes it somewhat un-paleo: Montreal Steak Seasoning has a large amount of salt included, so use only a small amount, or omit/replace) or similar seasoning/olive oil/black pepper/chili powder all to taste, basically

Slice/chop the peppers and onion, and have the garlic prepped either chopped or ready to be pressed





Lay out flank steak(s) on a bed of foil. I typically wrap in 3 layers. It needs to be in there pretty good, but if you feel excessive then try 2? Fully covered/encompassed and closed up is best.



Cover with about 2/3 of the pressed or chopped garlic and the onions



Add the seasoning. If you prefer a lot of flavor, add more. It's really subjective, but heaps and heaps of seasoning probably aren't best. Just spread around evenly across the top of the steak to tenderize and flavor.

Cover with the peppers and a bit of olive oil drizzled lightly



Close up concoction in the foil by folding the layers



I bake in the oven typically starting around 315F for about 30 minutes, then I turn down to about 275F for 30 minutes or so, and then turn back up to about 300F for the last 30 or so. This is the most rare I've ever had this, and I chalk it up to the extra steak in the same foil "packet".

In the meantime, I highly suggest a tasty red as you go about your business



After about 90 minutes it should be smelling delish and ready to eat!

Open "packet", slice and serve!