Tender grass fed flank steak stuffed with caramelized onions, mushrooms, and arugula in a rich red wine reduction sauce and seared to perfection. Pair with buttered mashed potatoes and roasted Brussels sprouts for a delicious meal.
About a month ago, I attended a women’s small group from church studying the book of Romans. I immediately fell in love with the women there and felt warm and welcomed. I enjoyed our discussion of the book of Romans and really felt how sincerely they all cared for one another and for the Lord.
It was a great night.
During the course of the evening, I learned about them, and they asked me about me, and of course I told them about Revived Kitchen and how much I love to eat (—I mean cook!). Hehe.
Well, as the evening came to the close and we started to get ready to leave, a couple of the gals said that the next group meeting would involved me cooking. How about in two weeks? They said.
I said, “I have no reason not to and no other obligations!” So we then planned an evening called “Cooking with Courtney.”
A couple weeks later, the evening snuck up on me, and I wasn’t sure what to cook. Someone suggested I do a Valentine’s theme, and luckily for me, my friend Cara who blogs at Health, Home, & Happiness posted a this recipe for Paleo Stuffed Flank Steak with Caramelized Onions, Arugula, and Red Wine.
As soon as I saw it, I wanted to eat it, so why not enjoy that with friends?
About the recipe
Cara’s original recipe is paleo, gaps, SCD, and gluten free.
The only thing I did differently than her was instead of putting the red wine directly on the steak, I reduced it in the pan after the onions were caramelized.
Check out the recipe here, and be sure to watch the video from my night cooking with friends! :)
Not sure where to get quality beef? Click here to check out my favorite online butcher.
My favorite part of the night (besides eating), was when my new friend Heather told all of us that she actually DID have a cast iron skillet, but she kept it under the bed in case of intruders! Hahaha! One of these days, I’m going to have to go back and show her how to season it. Wouldn’t that be a fun video?
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