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Thai-inspired Beef and Melon Salad

By | Beef, FOOD & RECIPES | No Comments

INGREDIENTS:

2 lbs grass-fed round steak

1/2 tsp sea salt

1/2 tsp black pepper juice of 2 limes

3 tbsp fish sauce (we use the lowest sodium one we can find)

2 tsp raw local honey

3 cloves garlic, peeled and pressed

1/2 tsp crushed red pepper flakes

1/2 medium melon (cantaloupe happens to be what we had), seeded and sliced into “match- sticks” about 1-1/2″ long

1 green bell pepper, cut into 1-1/2″ long match- sticks

1 red bell pepper, cut into 1-1/2″ long matchsticks

8 cups baby spinach

1/2 red onion, slivered

1/2 cup fresh cilantro  leaves, roughly chopped

1/3 cup fresh mint leaves, roughly chopped

HOW TO PREPARE:

  1. Heat the grill to medium-high heat (about 400 degrees).
  2. Sprinkle both sides of the steaks with the salt and pepper, then grill to achieve medium-rare (about 8 minutes per side on indirect heat). Transfer to a cutting board when done grilling and let rest for at least five minutes.
  3. While the steaks are grilling, you can work on getting the melon, peppers, onion, cilantro,
  4. and mint all cut up and added to an extra-large mixing bowl.
  5. Combine the lime juice, fish sauce, honey, garlic, and crushed red pepper in a small prep bowl. Whisk with a fork to mix and make sure the hon- ey is fully dissolved. Set aside.
  6. Using a sharp knife, slice the now-rested steaks across the grain at a slight angle (from top to bottom) into roughly 1/8″ thick slices (that’s pretty thin)
  7. If your steaks are huge, you can also cut them in half lengthwise to keep the pieces of steak down to about 2″ or so long.
  8. Add the steak to the mixing bowl.
  9. Give the dressing another stir, then pour over the top and toss everything to mix well.
  10. Let sit for a few minutes, then toss one more time.
  11. Serve.

5 Primal Meals in Just 35 Minutes

By | Beef, featured : magazine, Fish and Seafood, FOOD & RECIPES, Sides | Soup | Salad | Dessert | Snacks | No Comments

*** Provided below are cooking instructions for preparing all five recipes at once. ***

INGREDIENTS:

Steak with Creamed Spinach

8 ounces boneless beef (tenderloin, sirloin, flank steak, strip steak)(227 g)

8 ounces frozen chopped spinach (227 g)

1 can coconut milk (13.5 ounces/400 ml)

1 bell pepper (red, yellow or orange)

1 lime olive oil salt

Steak Salad

8 ounces boneless beef (tenderloin, sirloin, flank steak, strip steak) (227 g)

1 bell pepper

4 to 6 ounces of salad greens (enough for 2 individual salads) (113 to 170 g)

powdered cumin chili powder

1 lime

olive oil

salt

1 avocado

Steak Stir-Fry

8 ounces boneless beef (tenderloin, sirloin, flank steak, strip steak) (227 g)

1 bell pepper (red, yellow or orange)

1 head of broccoli

olive oil

salt

pepper

coconut aminos or tamari

Salmon Salad

2 salmon fillets (4 to 6 ounces and about 1 inch thick) skinned (113 to 170 g and 2.5 cm)

1 large cucumber or several small Persian cucumbers sliced into rounds

4 to 6 ounces of salad greens (enough for 2 individual salads) (113 to 170 g)

1 lime

olive oil

salt

1 avocado

Salmon Frittata

2 salmon fillets (4 to 6 ounces and about 1 inch thick), skinned (113 to 170 g and 2.5 cm)

1 bell pepper

8 ounces frozen chopped spinach (227 g)

6 eggs

salt

pepper

dried dill

olive oil

 

TOOLS YOU’LL NEED:

3 rimmed baking pans

1 or two cutting boards

Sharp knives for cutting veggies and raw beef

12-inch or larger skillet (30 cm)

10-inch oven-proof skillet (to make a frittata) (25 cm)

8-inch or larger pot (20 cm)

 

HOW TO PREPARE:
  1. Preheat oven to 450 ºF (232 ºC).
  2. Take the frozen spinach out of the freezer and the meat and salmon out of the refrigerator.
  3. Thinly slice bell peppers and place in a rimmed baking pan.
  4. Cut broccoli into small florets and place in a rimmed baking pan.
  5. Toss both the peppers and broccoli liberally with olive oil.
  6. Put both pans in the oven.
  7. Season the salmon lightly with salt and pepper. Place in a baking pan and put in the oven. Set a timer for 12 minutes; this is a reminder to take the salmon out. When you take the salmon out, leave the veggie in the oven.
  8. Once the salmon is in the oven, slice the cucumber and set aside.
  9. Juice the limes into a small bowl and set aside.
  10. To make lime salad dressing, whisk together 3 tablespoons (45 ml) of lime juice, 1/2 cup (125 ml) of olive oil and 1/4 teaspoon (1 ml) of salt. Set aside. (Don’t discard remaining lime juice.)
  11. Slice the beef very thinly into 1 to 2 inch long (25 to 50 cm) slices. Lightly season with salt and pepper.
  12. Check the salmon – is it done?
  13. Set a 12-inch skillet (30 cm) and an 8-inch pot (20 cm) over medium-high heat. Add about a tablespoon of olive oil to each. When the oil is hot, add 2/3 of the sliced meat to the 12-inch skillet and the rest to the 8-inch pot.
  14. Cook the meat, stirring only once or twice, until it’s cooked through to medium-rare, about 3 minutes.
  15. Turn the heat off under the 12-inch skillet.
  16. To the 8-inch pot with meat, add half the frozen spinach and the can of coconut milk. Bring to a boil for five minutes then turn off the heat under the pot.
  17. Take the broccoli and red peppers out of the oven. Turn the oven off and turn on the broiler.
  18. Use a fork to flake two of the salmon fillets into small pieces.
  19. Whisk the eggs together really well in a bowl. Add a pinch of salt, pepper and dried dill.
  20. Warm a few tablespoons of olive oil in a 10-inch skillet (25 cm) over high heat.
  21. Add the remaining frozen spinach and sauté for 3 to 5 minutes (there should be very little or no liquid in the pan).
  22. Add the flaked salmon. Stir well then pour in the eggs and stir once to evenly spread the egg around.
  23. While the eggs begin to set, place a few red pepper slices on top. Put the skillet in the oven. Cook the frittata under the broiler for 3 to 5 minutes until the egg sets and is firm.

 

Credit:

Recipe and Photo from: Mark’s Daily Apple

http://www.marksdailyapple.com/5-primal-meals-in-just-35-minutes/