Smoky Fall Spice-Rubbed Skirt Steak
- 1 1/2 - 2 lbs grass-fed beef skirt steak (2 pkgs)
Ingredients for the Rub
- 1/2 tsp sea Salt
- 1/4 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tsp dry mustard
- 1/2 tsp cumin
- 1 tsp coriander
- 1/2 tsp granulated garlic
- 2 tsp granulated onion
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- 1 tsp allspice
- 3/4 tsp rosemary
- 3/4 tsp cinnamon
- 2 TBSP raw organic honey
- Place rub ingredients in a small bowl, except honey, and stir to combine.
- Wash and pat dry the skirt steaks. Cut the steaks into thirds so they’re easier to handle on the grill.
- Sprinkle the rub mixture on both sides of all the steak pieces. Really rub it in with your hands to distribute it evenly. Place meat in a large zip-top bag.
- Drizzle the honey into the bag, push out all the air, and seal. Now squish around the meat in the bag and really get the honey on all the pieces. Refrigerate 1 hour (or longer if you can).
- Remove steak from fridge and allow it to warm up a bit at room temperature. Meanwhile, preheat your grill to high heat.
- Grill skirt steaks, 2-3 minutes per side for medium-rare. Remove from heat to a warm plate, tent with foil and let it rest for 10 minutes.
- Slice steak, against the grain, and serve.
Make this a day ahead through step 3. To prepare, finish with steps 4-6.
Garlic Topped Flank Steak Roulade
- 2 lbs Grass-fed flank steaks (2 pkgs)
- Sea salt and freshly ground pepper to taste
- 4 strips sugar-free pork bacon, cooked but not crispy, chopped
- 2 C loosely packed organic spinach leaves, chopped
- 1/3 c chopped organic sun dried tomatoes
- 1 C chopped organic white button mushrooms (7 or 8 whole mushrooms)
- 5 cloves organic garlic, minced
- 2 TBSP coconut oil
- Preheat oven to 425.
- Pound flank steaks to an even 1/3" thickness. This will give you more surface area to work with when rolling.
- Lay steaks out flat and season with salt and pepper on both sides. Place layers of bacon, spinach, tomatoes and mushrooms evenly over the steak.
- Roll the steak tightly into a log (roulade) then tie it with butchers twine to hold it together.
- Heat coconut oil in a large oven-proof skillet over medium-high heat. Sear the steak until browned, about 2-3 minutes on all sides.
- Remove pan from heat and sprinkle the minced garlic all over the roulade.
- Place the skillet, with the meat, into a hot oven for about 10 - 15 minutes, or until cooked but still pink in the center.
- Remove from oven and let rest for 10 minutes. Remove twine, slice into pinwheels and serve!
Get creative with the filling! Try any combination of your favorite flavors like sun-dried tomatoes, artichoke hearts, spinach, onions, mushrooms, bacon, sausage, uncured salami, green olives, black olives, fresh herbs etc.
The roulade can be assembled and refrigerated one day in advance. Just sear and bake as directed.
Hearty Autumn Dishes!
Tammy Credicott is a recipe developer, part-time blogger and the author of Paleo Indulgences (release date: September 18th, 2012) and The Healthy Gluten-Free Life She and her husband owned a successful gluten-free, dairy-free, and egg-free bakery in Bend, Oregon, The Celiac Maniac, before they were inspired to transform their health further by switching to a Paleo lifestyle. Tammy has a passion for understanding health and wellness as it relates to nutrition and has used this knowledge to help her family overcome health issues such as celiac disease, ADD, night terrors and eczema.
Balsamic Pork Chops with Grilled Peaches
Ingredients for the Chops
- 2 lbs. (4 chops) boneless butterfly pork chops (2 pkgs)
- 1/4 C Balsamic Vinegar
- 2 TBSP Raw organic honey
- 2 TBSP Olive Oil
- 1tsp Chopped fresh organic basil
- 1tsp Chopped fresh organic oregano
- Pinch of sea salt
- Freshly ground pepper to taste
Ingredients for the Peaches
- 2 Ripe organic peaches (Choose ones that are still firm. Peaches that are too soft will fall apart easily while grilling.)
- 2 TBSP Coconut oil, melted
Ingredients for the Garnish
- Chopped fresh basil leaves
- In a small bowl, whisk together vinegar, honey, olive oil, herbs, salt and pepper. Add marinade to a large zip-top bag. Add pork to bag and refrigerate for 1 hour (or longer if you can), turning occasionally.
- Prepare the peaches just before you’re ready to grill. Rinse peaches and pat them dry with paper towels. Cut each peach in half and discard the pit.
- Preheat grill to medium-high. Remove pork from fridge, discard marinating liquid.
- Grill chops until pork is opaque throughout and feels firm to the touch, or until internal temperature reaches 160°F on an instant-read thermometer, about 4 minutes per side. Remove chops to a warm plate, cover with foil and let them rest for 5-10 minutes.
- Meanwhile, drizzle coconut oil over peaches. Place the peaches on the hot grill, flat side down, and cook until nicely browned, about 3 minutes. Turn gently and grill another 3 or so minutes, just until browned.
- Serve chops with grilled peaches on the side. Garnish with chopped fresh basil, if desired.
- Coconut oil for the pan
Ingredients for the Meatballs
- 1 lb. ground beef (1 pkg. 75% lean)
- 1 lb. ground pork (1 pkg.)
- 1 small organic onion, finely diced
- 1 small organic red pepper, finely chopped
- 1 clove garlic, minced
- 2 TBSP chopped fresh organic parsley
- 1 tsp finely chopped fresh ginger
- sea salt to taste
- freshly ground pepper to taste
- 2 farm fresh organic eggs
Ingredients for the Sauce
- 1 C organic pineapple juice (you can also use the drained juice from a can of pineapple chunks — save the pineapple for snacking later)
- 1 TBSP raw organic honey
- 2 TBSP red wine vinegar
- 2 TBSP coconut aminos
- 1 clove garlic, minced
- 1/3 C organic tomato sauce
- 2 TBSP organic tomato paste
- Place all the meatball ingredients in a medium bowl and mix lightly with your hands to combine. Roll into 1 1/2-inch balls.
- Heat some oil in a large skillet over medium-high heat. Add the meatballs, spacing evenly around pan. Make sure not to touch them for a few minutes and really let them brown and caramelize on the bottoms. Turn meatballs to brown on all sides, lowering heat to medium if necessary.
- Meanwhile, make the sauce. In a medium bowl, mix sauce ingredients until combined. Set aside.
- When meatballs are browned on all sides, add the sauce to pan, making sure to stir up the yummy bits off the bottom as you pour it in.
- Bring sauce to a boil, then turn to medium and simmer until sauce thickens and meatballs are cooked through, about 10 minutes. If sauce is too thin for your liking, remove meatballs to a bowl and keep warm. Increase heat to medium high and simmer sauce until reduced and thickened.
Slow Cooker Option
These are great in the slow-cooker! Follow directions 1- 3. Add browned meatballs and sauce to your slow-cooker. Cook on low 4-5 hours or until meatballs are cooked through and sauce is bubbling.
To make these ahead of time for future meals, simply brown the meatballs by following steps 1-3 above. Cool meatballs slightly and place on a parchment lined baking sheet. Place in the freezer until frozen through. Place the sauce in a mason jar and freeze. Put frozen meatballs and the jar of sauce in a large, freezer safe zip-top bag and freeze until needed. To use, simply thaw in the fridge overnight and proceed with steps 4 & 5.
These delicious meatballs make a great school lunch, or work lunch. Simply reheat the meatballs with some sauce and place in a heated Thermos. (Heat one up by filling it with hot water for a few minutes, then draining and filling with your food.) They’ll still be warm at lunchtime for a filling, tasty meal!