After last night’s detour into a plate of loaded carne asada nachos from Alejandro’s Taco Shop (easily the best authentic Mexican restaurant in town), I decided to fast for the first part of today and make a great big totally Paleo steak dinner this evening.
The steak sauce is chimichurri, a common Argentinian condiment. From what I understand, chimichurri is basically an acid (lime juice, vinegar, etc) + an oil + herbs probably at least including parsley. Then, much like everybody here in the US has a different version of cole slaw or baked beans or chili, everybody in Argentina has their own chimichurri recipe. Today’s chimichurri recipe for me included: white wine vinegar, fresh squeezed lime juice, extra virgin olive oil, parsley, cilantro, red pepper flakes, and a clove of garlic. Dice everything, mix it together, and let it sit out to flavor-mingle while you’re preparing and cooking everything else.
The rosemary zucchini fries were also super delicious. Slice your zucchini longways into at least eighths (or more if you have great big zucchini), squirt them down with a nice oil, and then sprinkle with rosemary and anything else you’re seasoning your steak with (salt, pepper, etc).
Here’s what my fries looked like raw. I just love rosemary – it’s somehow refreshing and savory at the same time. A perfect compliment to zucchini to fill out a big Paleo steak dinner!
I used Weber Chicago Steak Seasoning for the 10oz grass fed flat iron steak (which we split to serve the two of us) and also a little on the zucchini fries too. Also, I’ve started grilling my asparagus first, and then cutting the woody ends off after they’re cooked. In my head, that makes the part that I eat more moist all the way to the end. Is that silly? Maybe.
Finally, I sauteed some onions and garlic in coconut oil while my griller man was tending to the meat and veggies outside. These soft and flavorful onions were served atop my first ever highly successful batch of Paleo cauliflower mashed potatoes!
Cauliflower mashed potatoes are very simple in theory. Cut the cauliflower into florets, steam them until they’re really soft when you stab them with a fork (minimum 15 minutes), dry them off or at least drain them really well, then pulverize them with some seasonings and butter or other fat. I’ve tried before to just mash them with a fork, and trust me – that doesn’t work. You really need to get your blender or food processor out of the cupboard. For seasoning, I added a little salt and pepper, a thin slice of raw red onion, a garlic clove, some parsley and dill, and just a little freshly ground nutmeg. I also added 1tbsp butter and 1tsp uncured bacon fat. One medium cauliflower head (pictured in the blender above) will yield about three cups of pretend mashed potatoes.
I won’t pretend that they tasted exactly like mashed potatoes, but I liked them well enough topped with my flavorful fried onions despite not really being a fan of cauliflower in general. I probably won’t make a habit of making mashed cauliflower because I don’t really care that much and blenders are a huge pain in the ass to wash after you’re done with them. But it was nice to have a pile of “potatoes” on my steak platter, and I have enough leftover still for two more servings (I’m the only one eating them).