Flank Steak, Avocado Kale Salad and Bacon Wrapped Asparagus

flank steakTwo more great recipes from Paleo Cooking from Elana’s Pantry!  We love flank steak and we love it even more with Elana’s Marinated Flank Steak recipe.  As my son and husband were putting it on the grill my son asked, “This is the same marinade as last time, right Mom?”  Implication being, this is THE recipe to use going forward, don’t mess with it.  I can’t argue with that sentiment as it is delicious, with a slight Asian flair from the sesame oil and plum vinegar.

I’d picked up some organic kale a couple of days ago and happened to have a perfectly ripe avocado which meant it was time to try Elana’s Avocado Kale Salad.  Kale is a nutritional superfood, so it’s a good idea to eat it often.  I love how massaging the kale with the olive oil makes it tender.  Check out Elana’s website for info on how to prepare and store kale along with some other recipes.  I prepare kale by removing the stems, chopping and using my salad spinner to wash and dry it.  Very efficient!

To round out the meal, asparagus wrapped in bacon and roasted in the oven.  Here’s how to do it:

  • 1 bunch asparagus
  • 6-8 strips of bacon

Preheat oven to 400 degrees.  Line a baking sheet (with sides to catch the grease) with foil.  Wash, dry and trim asparagus spears.  Cut bacon strips in half crosswise.  Wrap one half strip of bacon around 2 or 3 asparagus spears (depending upon size of spears), leaving tip and end exposed.  Lay in single layer on baking sheet.  Bake for 15 minutes, flip and bake for another 15 minutes on the other side until bacon becomes slightly crispy.  Serve warm or at room temperature.

I love it when a great meal easily comes together!