Serves 6
30 minutes
Ingredients:
6 flatiron steaks (If you can't find this cut, ask your butcher. It's tender and affordable.)
2 Tbsp. coconut oil
6 yukon gold potatoes, chopped
1/2 head of cauliflower, chopped
1 red pepper, chopped
1 yellow pepper, chopped
2 Tbsp. garlic salt
1 Tbsp. black pepper
1 Tbsp paprika
Before cooking, season the steaks evenly with a spice blend using 1 Tbsp. garlic salt, 1/2 Tbsp. black pepper and 1 Tbsp. paprika. Allow steaks to rest while preparing potatoes. Heat a large skillet atop the BBQ heated to medium high. A cast iron skillet works best but a nonstick pan will work just fine. Chop potatoes, cauliflower, and peppers into bite size pieces. Add coconut oil to hot pan. Add vegetable mixture. Sprinkle with 1 Tbsp. garlic salt and 1/2 Tbsp. black pepper. Saute potato mixture, stirring frequently over medium high heat until potatoes are soft in the middle and golden brown, about 30 minutes.
After the potatoes have been cooking for 20 minutes, add steaks to other side of BBQ and allow the steaks to sear. (This creates those beautiful grill marks that a true Montana steak should have!) Cook for 5 minutes per side for medium; adjust cooking time based on taste.
Serve steak and potaotes with fresh fruit salad.
Five Fruit Salad
12 large ripe strawberries
1 cup cubed watermelon
1 cup cubed pineapple
1 cup cubed honeydew melon
1 cup cubed cantaloupe
Place strawberries, watermelon, pineapple, honeydew melon and cantaloupe in large bowl. Mix to combine. Serve immediately.