For Marinade

• Whisk marinade ingredients together to combine. Pour 2/3's of the marinade into a shallow dish to marinate the steak for about 10 minutes at room temperature while preparing the other ingredients. Set aside remaining marinade for vegetables

For Skillet

• Heat about one teaspoon of oil in a grill pan or cast iron skillet over medium-high heat and grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). Set aside and allow to rest for 5 minutes.

For Vegetables

• Wipe pan or grill plates over with a paper towel, drizzle (or brush) with another teaspoon of oil and fry peppers and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until vegetables are ready.

Assemble

• To serve steak, slice against the grain into thin strips. Pack into warmed tortillas (or lettuce for low-carb), cilantro leaves, sour cream, sliced avocado or other toppings you like, and drizzle over the remaining marinade.

• Place pineapple chunks into a large bowl. Wash and dry remaining fruit. Core strawberries and slice in half if large. Place all remaining fruit into the bowl with the pineapple and toss to combine.

• Cook the noodles according to the package directions.
• Heat a large skillet and spray with oil; saute half of the onions over medium heat until golden, stirring 2 to 3 minutes. Set aside to put in the turkey mix.
• In a large bowl, combine the sautéed onions with the ground turkey, bread crumbs, egg, 4 tbsp of the parsley, milk, 1 1/2 tsp salt, and black pepper. Set aside in the refrigerator to chill for 5-10 mins. Gently shape into 30-40 meatballs (depends on the size of your meatballs).
• In a blender combine the water, sour cream, flour, tomato paste, beef broth, Worcestershire sauce and paprika, blend until smooth.
• Heat the skillet, add the oil, and brown half of the meatballs (in two batches) about 2 minutes until no longer sticks, turn and brown an additional 2 minutes, set aside on a dish and repeat with remaining meatballs.
• In a large cooking pot saute the other half of the onions and fresh thyme for 2-3 minutes, add the mushrooms and saute for a few more minutes. Add the meatballs, pour the sauce over the meatballs, add thyme.
• Bring to a boil then cook covered on low 20 to 25 minutes, stir often. When done, add the chopped parsley and serve over your favorite noodles.

Comments

• When browning the meatballs, do them in batches and don’t turn them until the bottoms brown and will no longer stick.

• Cut the broccoli and wait at least 30 minutes before cooking (for best nutrition)
• In a large pot fitted with a steamer insert, bring about 1 inch of water to a boil. Add salt, and the broccoli (stems first), cover and steam for 3 minutes or until desired tenderness is reached.