Quick Burgundy Beef with Cherry Tomato Salad

Peel the Red Onion (1), slice into 1/4 inch thin rings; set aside. Mince the Shallot (1) and place in medium bowl. Cut the Cherry Tomato (1 cup) in half and add to bowl with the shallot. Remove the Fresh Parsley (3 Tbsp) from the stems and discard stems.

Rough chop and add to bowl with tomatoes and shallots. Mince the Garlic (2 cloves) and place in a small bowl. Pat the Flank Steak (1) dry with paper towels and thinly slice against the grain into strips; hold.

In another small bowl, whisk together the Red Wine Vinegar (1 1/2 Tbsp), 1 tablespoon of olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add to the bowl with the cherry tomatoes and toss to combine; set aside.

To the bowl with the garlic, add the Red Cooking Wine (1 1/2 Tbsp), the Coconut Aminos (2 Tbsp), 1 tablespoon of olive oil, the Dried Basil (1 tsp), 1/4 teaspoon each of salt and pepper and stir until well combined.

Heat only 1 tablespoon of Coconut Oil (2 Tbsp) over high heat in a medium saute pan, add onions and stir. Reduce the heat to low and cook the onions until they are soft and brown, about 20 minutes, stirring occasionally.

While the onions are caramelizing, heat the other tablespoon of coconut oil in another medium saute pan over medium high heat. Season the stek strips with 1/4 teaspoon each of salt and pepper and sear on both sides, about 2 minutes per side.

Add the burgundy sauce to the pan, turn the heat to medium and simmer, uncovered, until the meat is done and the sauce is slightly reduced, about 3 minutes more.

Divide the flank steak evenly between two plates. Arrange the cherry tomato salad around the slices of steak. Place the caramelized onions on top. Your dinner awaits!

Serve and enjoy!