Being of Lebanese heritage, Daniel and I both have a love for meat spiced with cinnamon and nutmeg, which are favorites in Mediterranean dishes. Cinnamon has been shown to improve focus, and it has historically been used as an aphrodisiac for men. When we told my mother-in-law this bit of information, she playfully slapped her head and said, “That’s why I have seven children!”
SERVES 4
INGREDIENTS:
20-ounce grass-fed beef or bison flank steak, or tri-tip sirloin, free range, all natural
1 tablespoon avocado oil or macadamia nut oil
1 teaspoon cinnamon
1 teaspoon smoked paprika
1 garlic clove, crushed or minced
1 teaspoon salt
½ teaspoon pepper
OPTIONAL INGREDIENTS:
1 teaspoon ancho chile powder (for spicier flavor)
¼ teaspoon nutmeg
PREPARATION:
1. Preheat grill to medium-high heat.
2. Rub the steak all over with the avocado oil.
3. Combine the rest of the ingredients and rub all over the steak. Allow to rest for 15 minutes if possible.
4. Grill meat to desired doneness. For medium rare, this is usually 4 to 5 minutes per side. Medium usually requires 5 to 7 minutes per side.
5. Remove meat from grill, cover with foil, and allow to rest for 5 to 10 minutes before slicing. Remove foil and cut into thin slices. Slicing against the grain of flank steak (diagonally) will often make it more tender.
6. Layer slices on a serving platter and serve with Shredded Rainbow Salad.
NUTRITIONAL INFORMATION PER SERVING: 235.2 calories, 22.2g protein, 1.0g carbohydrates, 0.5g fiber, 0.1g sugar, 17.6g fat, 6.0g saturated fat, 69.0mg cholesterol, 296.0mg sodium