Posts Tagged ‘Steak’

Paleo Steak Chimichurri Serves Two

Flat iron steak in a cast iron skillet – what an easy meal.  And grass fed steaks are so tender and flavorful, you can skip marinating them if you don’t have time.  They’ll still turn out well!  The only thing you really should try to plan ahead for is to take the meat out of the fridge and let it come to room temp, which generally takes around a half hour to an hour, depending on how cold you keep your house.

The photo below showing the steak’s internal temperature at 143 (about 15 seconds away from 145, which is medium rare) was taken after five minutes on one side and six minutes on the other in a 9″ cast iron skillet.  The stovetop temp was pointing directly to “medium” the whole time.  If you want more blackened crustiness on the steak, turn the heat up a bit and you’ll also have slightly shorter cooking times. Cast iron skillets rule!

Chimichurri is the green stuff on top of the steak, and is one of the coolest things I’ve discovered since going Paleo.  It’s an Argentinian condiment traditionally, and it’s basically parsley, oil, vinegar or citrus, and whatever other cool herbs and flavors you want to add.  Chop everything up as fine as your patience allows and add the oil and vinegar/citrus!  That easy.  My chimichurri today was made from lime juice, extra virgin olive oil, garlic, parsley, rosemary, and oregano.  It’s much more delicious if you use fresh herbs, so my chimichurries (is that even a word?) are usually just a mix of whatever fresh herbs I have on hand.  Cilantro and chives are other common ingredients.

Steak Mushroom Onions Kabobs Grilling

Don’t you dare make fun of my Pampered Chef kabobs!  They are extremely functional and they were a gift, so just focus on the delicious fresh organic mushrooms and yellow and purple onions instead.

Steak Meal Before Grilling

I counted my onions and mushrooms carefully, and then cut my steak into an appropriate number of pieces so that I could have one mushroom, one steak bite, and at least one onion in every delicious bite.

Grill Symmetry Paleo

I also only actually ate half of that NY steak… I’m saving the other half for something else tomorrow… maybe steak and eggs for breakfast.  I’ll need plenty of brain fuel tomorrow since I’ve put off finishing my taxes until literally the day before they’re due.  You people with your W2s have it so stinkin’ easy!

Ranch

Are you seeing this gorgeous creamy ranch dressing?  I homemade it!  It has paleo mayo, Greek yogurt (I break the dairy rules for Greek yogurt!), lemon juice, a splash of white wine vinegar, onion powder, garlic powder, sea salt, ground pepper, dried parsley, and dried dill in it.  I just dumped them all together and crossed my fingers to make it earlier today, but stay tuned.  I will make it again soon and maybe actually measure some stuff so that I can post the recipe here for you all to enjoy too!

Paleo Steak Dinner Zucchini Fries

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.

Paleo Cilantro Chimichurri Steak Sauce

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.

Full Paleo Steak Dinner

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).

Raw Rosemary Zucchini Fries

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!

Grass Fed Flat Iron Steak and Veggies

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.

Onions and Coconut Oil

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!

Paleo Cauliflower Mashed Potatoes in the Blender

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.

Paleo mashed potatoes yield

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).

Steak and Zucchini

We got a great deal on a bunch of Grass Fed Flat Iron Steaks from La Cense Beef a couple weeks ago, so I’ll have lots of opportunity to experiment with how best to marinate and cook them.  This also means that I’ll have to flex my creative chef muscles to keep from being too repetitive.  I get bored easily.  😛

One way I made this meal more fun was to broil the zucchini strips laying flat on a baking pan first, and then string them up on a clean kabob stick to serve.  Everything is more fun when you eat it off a stick, right?  Right!  Oh, and I cooked the steak almost perfectly this time on my cast iron skillet.  I’m getting better at cooking these delicious little cuts!

Blue Cheese Rosemary Garlic Butter on Steak

I cooked my first Grass Fed Steak – A Flat Iron from La Cense Beef – for dinner tonight.  The flavor is a little bit milder than grain-fed beef, which is OK, but what I really liked was the difference in texture.  It absolutely still has the texture of beef, but it’s more delicate.  And the fat in it isn’t so chewy and fatty.  It’s more like an integrated and flavorful part of the beef cut.  I’m happy.

Paleo Flat Iron Steak

But the point of this post isn’t so much about the beef, because I need a little more practice before I gain the hubris to give you all advice on how to properly cook your steak.  🙂  The point is this delicious Steak Butter!  No, it’s not strict Paleo.  But it’s OK with My Personal Paleo Plan.

Soften one tablespoon of butter (for two servings) in the microwave – about 20 seconds.  Add finely chopped herbs (I used rosemary), a finely chopped small garlic clove, and two teaspoons or more stinky cheese.  I had to split the butter into two cups before adding the cheese.  My cup got blue cheese crumbles, and my blue cheese hater got Parmesan cheese in his cup.  Then just fold your ingredients into the butter, and spoon onto your steak just before serving.

PS: Those mashed potatoes in the background are actually mashed cauliflower.  I’m still working out a good recipe for that though too… so far, every time I make it, I’ve added way too much garlic or some other overwhelming flavor.  I’ll figure it out eventually.

Fajita Pile

Posted: February 22, 2012 in Lunch
Tags: , , , ,

Fajita Tomato PaleoI cooked the skirt steak for this fajita pile by cutting it first, and then cooking it in a skillet alongside the fresh onion and bell pepper slices.  I don’t plan to do that again.  Grilling meat outside on a grill, whether it’s a gas or a charcoal grill, just tastes so much better!  I also wish that the Greek yogurt (sprinkled with paprika in this picture) could have been guacamole instead, but we just didn’t have any.

Despite my complaints though, it was still a tasty and filling lunch!  I made it a little extra fun for myself by tossing the fork aside about halfway through and eating some of the steak strips with my fingers like they were french fries.  🙂  Mmm steak fries.  I love eating Paleo!