This is not a post to glorify the Paleo diet. It is simply an honest attempt to cook delicious food minus America’s sweetheart: carbohydrates.
I must admit, it was a success! The meal was easy to prepare and loved by both of my taste-testers (husband and son), and got two thumbs up by even my worst critic: me.
Grilled Skirt Steak with Chimichurri & Green Beans with Cashews and Shallot
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pound skirt steak, cut crosswise into 3- to 4-inch pieces
- 1 medium garlic clove
- 1/2 teaspoon salt
- 1/2 cup coarsely chopped fresh parsley
- 1/2 cup coarsely chopped fresh cilantro (this is not a traditional ingredient, but I had it in my fridge and it needed to be consumed!)
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 squeeze of lime juice
- 1/8 teaspoon cayenne
Make the Chimichurri
Add all ingredients except olive oil into food processor. Begin to process and slowly add in olive oil once mixture is broken up a bit. (Chef’s Tip: olive oil is fussy about being blended – and it begins to taste rancid if you work it too much; always try to wait until the last minute to add.) Taste and season accordingly.
For the Steak
Mix the cumin, salt, and pepper together and then sprinkle over the steak. Cover and refrigerate for as long as you have. I only had an hour for the steak to sit, which sufficiently packed it with flavor!
Turn an oiled grill on high and add steak (in batches if needed). Grill for 2 minutes on each side for a nice medium rare. If you are looking for a higher temperature, finish in the oven to ensure that your steak doesn’t dry out. Let the steak sit for five minutes before slicing. Can be served hot or room temp. Drizzle with chimchurri sauce.
Green Beans with Shallot and Cashews
This dish is incredibly easy and quick to prepare. The shallots and cashews add a hint of sweetness that round out the flavors of the entire meal against the acid in the chimichurri. It’s also visually pleasing, so a great addition to any dinner.
- 1/2 cup cashews, coarsely chopped (2 ounces)
- 2 1/2 pounds green beans, trimmed
- 5 tablespoons olive oil
- 1/3 cup shallot, finely chopped (about 2 medium)
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
Boil large pot of salted water for green beans. Add olive oil to saute pan on medium heat. Add shallot and cook until soft. Blanch green beans in boiling salted water (3-4 minutes or until almost done), drain and shock beans in ice water and then add to shallot mixture. Top mixture with cashews, stir, season, serve. Enjoy!