Sizzling Steak and Veggies

Ingredients:

• 4 grass-fed steaks
• 1 yellow onion (sliced)
• 1 red bell pepper (sliced)
• 4 zucchini squash (diced)
• 1 cup(s) fresh basil (diced)
• 1/4 cup(s) jullian cut sun dried tomatoes packed in olive oil
• 2 tablespoon(s) coconut oil
• sea salt and pepper (to taste)
• splash of balsamic vinegar

Instructions:

Bring steaks to room temperature.  Sprinkle each side with sea salt and freshly cracked black pepper and grill over medium high heat. If you like your steaks rare to medium rare or for thinner cuts of meat it only takes about 5 min. per side on the grill.  Let your meat rest for at least 10-15 minutes before you slice into it so that you do not lose all those precious juices!!

While the steaks are resting, heat the coconut oil in a large skillet over medium heat.  Add the onions and peppers and saute until the onions just start to carmelize.  Add the remaining ingredients and saute together for about 4-5 minutes or just until the zucchini become tender but not mush.