Roast Beef & Grilled Vegetables for Paleo Lunch

The ideal combination roast beef with grilled vegetables. Great taste, easy to prepare and low in fat. Suitable for people on Keto, Paleo, Low-Calorie, and Chrono Nutrition.

Roast beef with Grilled Vegetables – Recipe

The way of preparations – easy

Yields – 2 servings

Ingredients:

• 2 quality steaks, sirloin, striploin or fillet (must be well aged to ensure tenderness)
• 75-100 g vegetables e.g. eggplant, zucchini
• 1 red pepper, deseeded and cut into strips
• 1 small red onion, peeled and sliced
• 1-2 tablespoon olive oil
• Mushrooms to taste
• Salt and lots of black pepper
• 1 tablespoon Balsamic or wine vinegar

Instructions on how to make roast beef with grilled vegetables

• Heat the grill/pan to maximum, a cast iron ridged pan gives excellent results.
• Place the steaks in a shallow dish. Place the prepared vegetables in a bowl.
• Mix together the oil, salt, black pepper and balsamic vinegar.
• Pour half the mixture over the steaks and the remainder over the vegetables, mix well.
• Place the steaks on the grill pan and cook for 2 minutes, then turn to sear the other side.
• Leave to cook for two minutes before turning again.
• Continue to cook, allowing a total of 3-6 minutes on each side, depending on how thick the steak is and how you like it cooked.
• Remove to a plate and keep warm while you cook the vegetables.
• Place the vegetables on the hot pan and cook for 4-5 minutes.
• Serve and enjoy

Nutritional Information (amount per serving)

• Calories – 203
• Total Fat – 4 g
• Total Carbs – 13 g (Fiber 4 g )
• Protein – 34 g
• Cholesterol 90 mg