In a non-stick fry pan heat a little coconut oil, bring to a medium/high heat. Cut the steak into strips and place in the fry pan, cook 1 min each side. Serve with salad greens tossed in a little avocado oil, 2 tbs of black olives and a boiled egg. Quick, easy and tasty!
I decided to try my hand at a cashew satay sauce for something different with our steak tonight and it turned out well, although not as traditional as the usual satay due to the lack of chilli and fish sauce, but still not bad! If making this at home and you have fresh chilli and a sugar free fish sauce, I would recommend using it as it would definitely improve this recipe.
Cashew Satay Sauce:
2-3 tbs cashew butter
3 cloves garlic, finely diced
1 small brown onion, finely diced
2 tsp cumin
1/2 tsp turmeric
1 & 1/2 tsp ground coriander
1/4 cup of coconut milk or coconut cream
salt and pepper
olive oil for cooking
Heat a small saucepan to a medium heat, add olive oil, garlic and onion and cook 1-2 minutes or until onion becomes translucent. Add the cumin, turmeric, coriander, salt and pepper and mix in, if you have sugar free fish sauce and fresh chilli, add 1 tsp fish sauce and 2 finely chopped fresh red chillis here. Finally add the coconut milk and cashew butter, being sure to mix together well. Add some chopped fresh coriander (cilantro) if you have some. Keep warm until the steak is ready.
Scotch Fillet Steak, Pureed Sweet Potato and Cauliflower
Scotch fillet steak
1 sweet potato (kumara), peeled and chopped
5 florets cauliflower
steamed vegetables for serving (I used carrots and brussel sprouts)
salt and pepper
Heat a frying pan to a medium-high heat. When very hot, add a little olive oil searing for 1-2 minutes before turning the heat down a little to cook a further 5 minutes, do the same on the other side and rest for 5-7 minutes before serving. Add 1-2 minutes to the cooking time each side if you prefer it well done.
Meanwhile, place the sweet potato and cauliflower in a saucepan of water and bring to the boil. To cook the other vegetables, I usually place them on top of the sweet potato etc to steam approx 3 minutes before the sweet potato is cooked. When cooked, remove the steamed vege and put on serving plates. Drain the sweet potato and cauliflower, add a small drizzle of olive oil and season with salt and pepper. Using a masher or barmix, mash or puree. Spread the mash onto the plate, place the cooked steak on top and then top with the cashew satay sauce or serve on the side.
Just like Spaghetti Bolognaise, but served in lettuce leaves! This sauce is so versatile, particularly if you are needing to feed the family – it is easy to put together, cost effective and paleo/Whole30 friendly. This sauce reheats really well, so make a big batch and have for dinner the next night or lunch the next day. The recipe below will serve 4 (or 3 very hungry people!).
3 cloves garlic, chopped
1 brown onion, chopped
2 rashers bacon, sugar free and pastured, finely sliced
500gms premium beef mince (as lean as possible)
1 cup (250ml) beef stock (I used Essentials Cuisine, as it is sugar free and only beef and tomato paste)
1 large flat brown mushroom, finely sliced
2tbs tomato paste (I used Zito Organic, from the health food section of Pak n Save)
3 tomatoes, roughly chopped
3/4 cup of broccoli florets, chopped
Bring a heavy based fry pan to a medium heat, add a little olive oil then the garlic and onion, cooking 1-2 minutes before adding the bacon and cooking a further 2 minutes. Next add the beef mince, using your fingers to break it up as you go and cook until just browned, then add the beef stock. Simmer the sauce for 5 minutes, then add the chopped tomatoes and cook a further 5 minutes. Next add tomato paste, stir in well and finally add the mushroom and broccoli florets. Gently simmer a further 5-7 minutes or until the sauce becomes nice and thick.
To serve, place lettuce in the bottom of a bowl and place the bolognaise sauce inside the cup.
This is surf and turf with a paleo twist! This is a nice simple meal using frozen prawns to add another level of flavour.
Scotch fillet (rib eye) steak
6 frozen prawns
1 tsp almond butter
kumara, chopped into small pieces
cauliflower (about 1/2 the amount of kumara being used)
Bring a heavy based frying pan to a medium-high heat, add some olive oil or coconut oil and when hot add the steak. Cook 1-2 mins to sear and then turn down to a medium-low heat and cook 3-5 minutes (the longer you cook the more well done). Add the prawns and cook the other side of the steak. Be sure to rest the steak off the heat for 5 minutes prior to serving.
In a saucepan, put the kumara and cauliflower (reserving some for steaming if you wish). When cooked, drain and mash with olive oil and a little salt and pepper.
Serve the steak on top of the mash. Top with the almond butter and prawns and serve with your favourite steamed vegetables.
This stir-fry is from Nomnom Paleo’s blog, if you haven’t seen her recipes, pay her site a visit. She has some awesome ideas, but this is one of my favourites. You can add any vegies or meat combination you like here, keep the pieces small and it will cook nice and fast.
250gms beef mince (premium with little to no fat, pastured)
2 cloves garlic, sliced
1 small courgette, grated
1 small carrot, grated
2 large spinach or silverbeet leaves, finely sliced
1 cup of cauliflower and broccoli florets, chopped into small pieces
1 spring onion, finely sliced
2 tbs coconut milk
1 tbs red or green thai curry paste (add more to make it spicier)
olive oil or coconut oil
small handful of raw cashews
Heat a little olive or coconut oil in a wok or frying pan to med-high heat. While the wok or frying pan is heating, chop the garlic, broccoli and cauliflower. Add the garlic, thai curry paste and a small amount of the coconut milk to the wok and fry off a little.
Once the pan has been seasoned with the flavours, add the beef mince. You may need to add a little water to stop the mince from sticking. Keep tossing through with a fish slice.
Next add the broccoli and cauliflower and cook 2-3 mins. While the vegies are cooking, grate the carrot and courgette and finely slice the spinach and spring onion. Add the remainder of the coconut milk, then the grated carrot and courgette and finally the spinach and spring onion. Toss through until the spinach is wilted.
Serve in bowls with whole or crushed raw cashews on top. You can also serve this on a bed of kumara and cauliflower mash (simply boil kumara and cauliflower together and mash with salt and olive oil), it is so nice and sweet and really sets the spice of the dish off nicely.
So I felt like something a bit naughty, it was Friday night after all! No wine in sight, so I made these which were well received!
Cook 500 gms beef mince in a little olive oil, with garlic, onion, paprika and a little salt and pepper.
Meanwhile make the guacamole. Mash 2 ripe avocadoes, add 1 tbs lemon juice, some salt and pepper, 1 finely diced red onion, 1 finely diced ripe tomato and mix. Put into the fridge.
Wash a kumara or sweet potato and finely slice. Toss in a little olive oil and a pinch of salt and bake in the oven 200 degree celcius for 20 mins or until well cooked (as they will replace the corn chips).
Place the sweet potato chips around the plate, pop the mince in the middle and guacomole on top. Enjoy!