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RECIPE
11 INGREDIENTS9 STEPS25MIN

Quick Burgundy Beef with Cherry Tomato Salad

5.0
1 Ratings
Quick Burgundy Beef with Cherry Tomato Salad Recipe | SideChef
Quick Burgundy Beef with Cherry Tomato Salad Recipe | SideChef

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Traditional Beef Burgundy can be a lengthy and labor-intensive process. So if you’re looking for something delicious and fast to prepare for dinner without the “tornado-struck” kitchen look, this is it.
25MIN
Total Time

Chef'd

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Ingredients

US / METRIC
Servings:
2
Serves 2
1 cup
Cherry Tomatoes
1 1/2 Tbsp
Red Wine Vinegar
2 Tbsp
Coconut Aminos
1/2 Tbsp
1
Shallot
2 Tbsp
Coconut Oil
2 cloves
1 1/2 Tbsp
Red Cooking Wine
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Nutrition Per Serving

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CALORIES
745
FAT
38.7 g
PROTEIN
69.8 g
CARBS
28.0 g

Cooking Instructions

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Step 1
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 Tomatoes (1 cup) in half and add to bowl with the shallot. Remove the Fresh Parsley (3 Tbsp) from the stems and discard stems.
Step 2
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.
Step 3
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.
Step 4
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 (1/2 Tbsp) , 1/4 teaspoon each of salt and pepper and stir until well combined.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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!
Step 9
Serve and enjoy!
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Nutrition Per Serving
Calories
745
% Daily Value*
Fat
38.7 g
50%
Saturated Fat
22.2 g
111%
Trans Fat
0.0 g
--
Cholesterol
177.8 mg
59%
Carbohydrates
28.0 g
10%
Fiber
3.8 g
14%
Sugars
17.7 g
--
Protein
69.8 g
140%
Sodium
2130.2 mg
93%
Vitamin D
--
--
Calcium
93.2 mg
7%
Iron
9.1 mg
51%
Potassium
123.4 mg
3%
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