I saw this recipe in a recent Cooking Lightmagazine and thought it would make a perfect paleo meal. It's got good fat from the avocado and flank steak, and one of my favorite accompaniments: balsamic vinegar. It is so important to use a really good balsamic vinegar. I don't buy my from the supermarket; fortunately, I am lucky enough to have two local resources: Someone's In the Kitchen, where Bonnie offers a great selection of The Olive Tap vinegar and oils, and Parkview Gourmet, where Charlie carries his own brand. If you are in the Libertyville area, I encourage you to try these local shops.

Adapted from myrecipes.com.

Serves 4.

Ingredients
2 medium red onions, cut into 1/2 inch slices
1 1/2 pounds grass-fed flank steak
2 cups cherry or grape tomatoes, halved
1/4 cup good quality balsamic vinegar
1 ripe firm peeled avocado, cut into 8 wedges
extra virgin olive oil

Preparation

1. Place steak in a glass baking dish, season with salt and pepper and drizzle with oil and vinegar. Turn to coat both sides.
2. Preheat grill to high.
3. Drizzle onion with olive oil. Place onions on grill rack and grill 10 minutes on each side. Transfer to a medium bowl and cover tightly with foil.
4. Grill steak for approximately 4 minutes on each side, or until it reaches your desired degree of doneness. Let rest 3 minutes and slice thinly against the grain.
5. While steak cooks, add tomatoes and vinegar to onions and stir to combine.
6. To serve, divide the steak evenly among 4 shallow bowls. Top with tomato mixture and avocados.

Source:
http://www.paleotable.com/2011/01/grilled-flank-steak-with-onions-avocado.html 

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Grilled Flank Steak with Onions, Avocado, and Tomatoes

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Aly, my 8-year-old, came up with our dinner menu tonight. As my most reluctant eater, I was happy to see her trying SO hard to keep it paleo. We happily enjoyed a simple burger (ours adorned with bacon, grilled onion, and mashed avocado), steamed broccoli,  and...banana! Dave and I subbed some fried green tomatoes for our side. This is a super kid-friendly, super easy, and super yummy meal. Enjoy!

Serves 4.

Ingredients
Burgers
1 pound grass-fed ground beef
1 egg
1/2 cup almond flour
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
olive oil
Toppings
1 avocado, mashed
1 onion, sliced and sauteed
4-8 slices bacon, cooked until crisp
Base/Sides
salad greens
steamed broccoli
fried green tomatoes

Preparation

1. Preheat grill to medium high.
2. Place all burger ingredients in a medium bowl. Use your hands to thoroughly combine without compacting the meat too much.
3. Form the burger into 4 equal-sized patties. Season with additional salt and pepper, if desired. Drizzle both sides with olive oil.
4. Grill for 3-5 minutes per side, or until the burgers reach your desired degree of doneness.
5. To serve, divide salad greens evenly among 4 plates and place a burger on top of each. Top each burger with bacon, avocado, and onions. Serve with steamed broccoli and fried green tomatoes.

Source:
ww.paleotable.com/2011/01/simple-burgers-with-bacon-avocado-and.html

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Portobello Bacon Burgers with Celery Apple Slaw 

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