Meal boards are my new greatest obsessions & this one knocked it out of the park. Colorful, light, citrusy & rich. You can create this yourself within 30 minutes. No forks needed...dig in! 

Ingredients: 

• 1 Triple C Flank Steak 
• J.Q Dickinson Smoked Salt ( found in store!) 
• 1 Pint cherry tomatoes, halved 
• 1/2 c. cilantro, chopped 
• 1/2 red onion, diced 
• 2 garlic cloves, minced 
• 1/2 jalapeno, chopped 
• 1/4c. basil lemongrass olive oil ( Cardenas found in store)
• Salt & Pepper to taste! 
• 1lb Shrimp 
• Butter 

Brussel Sprout Slaw: 

• 1lb Brussel Sprouts, shredded
• 1/2 red cabbage, shredded 
• 6(ish) radishes, shredded
• 2 garlic cloves, minced
• 1 lemon, juiced
• A little olive oil
• Some fresh cilantro - or I also love using mint! 
• Salt and pepper to taste 

Preparation: 

• Get Flank steak to room temperature & salt both sides with your smoked salt 
• While you let that soak in, lets make the tomato salad; in a medium bowl mix tomatoes, cilantro, onion, garlic, jalapeno, salt & pepper, & olive oil together & place in the fridge. 
• Mix all of the ingredients for your brussel sprout slaw together & place in fridge too! I love this slaw left over ( so if you want to make more than this...DO IT!) This recipe is also fun because you can add as much of each ingredient as you want. Taste it as you go and just add more of what you want!  
• Turn your grill (or stove) onto high heat! I use my cast iron. Sear your flank steak on each side for 3.5 to 4 minutes or until the internal temperature reaches 130° for a nice medium rare. 
• Remove from heat and let your steak rest for 5 minutes 
• While you let it rest, put some butter in your pan & saute your shrimp! Add Salt & pepper to taste and throw in some garlic and lemon juice to spice it up a bit! When the shrimp are orange and white in color they are done! 

Grab the biggest board you own, cut the Flank steak against the grain & reference my photo for presentation! There you have it... a beautifully presented dinner. I hope you love this as much as I did. 

Made with love, 

by Corie