In a bowl create the marinade by combining the vinegar, pepper garlic and diced shallot. Mix well, then add to a Ziploc bag, big enough for the meat and marinade. Add the meat to the bag, close then mix around until the marinade covers the meat. Place in fridge for about 1.5 hours. Once the meat is marinated, take it out of the fridge and bring to room temperature for about 20 minutes.
Meanwhile prep the Brussel sprouts. Preheat the oven to 400 degrees. Place the Brussel sprouts in a small oven proof dish and spray with the coconut spray or use 1/4 -1/2 tsp melted coconut oil and toss with a dash of salt and pepper. Using a spoon mix the sprouts around until the oil and seasoning covers all the pieces.
When the oven is preheated place the dish in for about 15-20 minutes until a little brown, but not charred. While the sprouts are cooking Preheat a grill pan, or small cast-iron pan over medium high with about ½ tsp coconut oil or spray with coconut oil spray before heating. If the steak is thick pound it out thinner so it won’t take as long to cook.
Place the steak in the hot grill pan, but reserve the marinade. Grill over Medium-high for about 6-7 minutes, then lower the heat a tad and turn the meat over. Add the diced mushrooms then pour the reserved marinade over the steak as it cooks. Cook on this side for an addition 6-7 minutes or until it is the doneness you prefer.
Serve the steak with the sautéed mushrooms and roasted Brussel sprouts. Enjoy!
6 oz. Lean Steak such as sirloin tip (less than 5 grams of fat in 3oz), this makes double for tomorrows lunch
¼ cup balsamic vinegar
¼ tsp pepper
2 garlic cloves (minced)
1 cup diced mushrooms
1 cup Brussel sprouts (cut into bite-sized pieces)
2 tsp coconut oil or coconut oil non-stick spray
salt and pepper