Steak & Prosciutto Bites with a Basil Tarragon Sauce (Edit recipe)

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These steak bites make a great appetizer, or you can use them as a main dish and serve them with grilled or roasted vegetables. The marinade gives the beef a bold flavor that pairs perfectly with the dipping sauce. The steak bites are also great for meal prep because they reheat easily and can be eaten on the go. Be sure to slice the flank steak against the grain at an angle to get a wider strip of beef. You want the flank steak strips to be about 1- 1 ½ inches wide. Slicing against the grain will help prevent the beef from being tough.

20 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	613
Fat:	50 g
Carbohydrates:	13 g
Protein:	26 g
Cholesterol:	40 g
Sodium:	1573 mg
Fiber:	0 g
Sugars:	10 g
Calculated per serving.

Serves: 5

Ingredients

Steak & Prosciutto Bites

1.5 lb Flank Steak, sliced against the grain into 1/2 inch thick slices
0.5 cup Coconut Aminos
0.25 cup Red Wine Vinegar
1 tsp ground Ginger
4 cloves Garlic, minced
0.75 tsp Sea Salt
4 oz Prosciutto, each piece cut into 3 strips

Basil Tarragon Sauce

1 cup Avocado Oil
1 whole Egg
1 tsp Dijon Mustard
0.25 tsp Sea Salt
1 clove Garlic
1 tsp Lemon Juice
2 Tbsp fresh Basil, roughly chopped
2 Tbsp Fresh Tarragon, minced

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Whisk together the coconut aminos, red wine vinegar, ground ginger, garlic, and ½ teaspoon of sea salt in a medium container.
Add in the sliced flank steak and toss to coat thoroughly. Cover the container and place it in the refrigerator to marinate overnight.
Place the avocado oil, egg, Dijon mustard, lemon juice, minced garlic, and 1/4 teaspoon of sea salt in a jar just slightly larger than your immersion blender.
Place the immersion blender in the jar all the way to the bottom. Start blending, keeping the blender at the bottom of the jar for 10 seconds, then slowly move the blender up until the mixture is fully emulsified.
Stir in the chopped basil and tarragon until it's evenly distributed in the dipping sauce. Place in the refrigerator until the beef is ready.
After the beef has marinated, lay the strips in a single layer and top with a piece of prosciutto.
Roll the beef up with the prosciutto in the middle and place a skewer through the rolled-up beef to keep it together.
Sprinkle beef with ¼ teaspoon of sea salt and grill until they are cooked through, about 5-7 minutes.
Serve the steak and prosciutto bites with the basil tarragon sauce.