I typically marinade my flank steak in an olive-oil based marinade, but this time I decided to use a dry rub. It added a lot of flavor in very little time. It was also great served with the basil butter. I have been without a supplier of grass-fed butter for a while, desperately hanging on to my one last pound of butter in the freezer. I am SO happy that my husband can now pick up Amish hand-rolled butter at CrossFit Carbon through their program with themeatgoat.com. A little butter goes a long way so, if you can tolerate a little dairy, indulge sparingly.

Adapted from www.rachaelraymag.com.

Serves 4.

Ingredients
1 1 1/2- to 2-pound flank steak
3 Tbsp softened grass-fed butter
2 Tbsp chopped fresh basil
2 Tbsp sweet smoked paprika
2 Tbsp garlic powder
2 Tbsp extra virgin olive oil
1 Tbsp chili powder
2 tsp ground mustard
1 tsp dried basil
1 tsp dried thyme
1/2 tsp sea salt plus a dash for the butter
freshly ground pepper

Preparation

1. In a small bowl, combine butter and fresh basil. Season with salt and pepper. Refrigerate.
2. Preheat grill to medium high.
3. Cut a shallow 1-inch grid pattern in the top and bottom of steak with a sharp knife, being careful not to cut through the steak. This step is optional but does help to infuse the flavor.
4. In a small bowl, combine paprika, garlic powder, olive oil, chili powder, mustard, dried basil, thyme, and 1/2 tsp salt.
5. Rub mixture into both sides of flank steak.
6. Grill right away or let steak marinade at room temperature for 30 minutes to absorb flavors.
7. Grill steak to your desired degree of doneness, about 5 minutes on each side. Let steak rest, under loosely tented foil, for 3-5 minutes. Thinly slice against the grain. 
8. Serve with beet and peach salad or your favorite vegetable side.

Source:
http://www.paleotable.com/2011/01/dry-rubbed-flank-steak-with-basil.html 

Read about
Tango Burgers

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I am continuing my quest to try a variety of paleo-friendly burgers, and this weekend offered the chance to experiment with a recipe from Sheila Lukens cookbook, Ten, which I picked up when I was in a cookbook club last year. The cumin and oregano give these burgers an Indian flare. Next time, I think I will add 1 tsp ground red pepper for a little kick. These burgers were easy to pull together the night before our picnic. Although you don't compact the patties, they hold together nicely on the grill. The chimichurri mayo is a great complement. I served with paleo cole slaw and a cantaloupe-grape salad, but feel free to add your favorite side dishes. Enjoy!

Ingredients
8 oz ground beef
8 oz ground pork
2 Tbsp red wine vinegar
1 Tbsp finely minced garlic
2 tsp dried oregano
2 tsp ground cumin
sea salt
freshly ground black pepper
extra virgin olive oil

Preparation

1. Place the beef, pork, vinegar, garlic, oregano, cumin, and salt and pepper in a large bowl and mix lightly with your hands until just combined.
2. Form the mixture into 4 patties, each 3 inches in diameter and1 inch thick. Do not overly compact the meat. Refrigerate until ready to grill.
3. Preheat the grill to medium.
4. Drizzle burgers with olive oil, using your hands to coat both sides.
5. Grill the burgers for about 4 minutes per side for medium-well-done meat.
6. To serve, top the burgers with chimichurri mayonnaise, garnish with parsley, and add your favorite side dishes.

Source:
http://www.paleotable.com/2011/01/tango-burgers.html 

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Spicy Taco Burgers

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I have so many jalapenos from my garden, I had to find some good ways to use them. This taco burger does the trick! The school year has started and tonight is the kick-off picnic. I'll take a big pass on the pizza and subs and have my burger before we go. I only had a few minutes to put dinner together tonight so this one is fast. I took a shortcut and bought fresh salsa and guacamole from the local supermarket salad bar, but if you have time, home-made is always better! This burger tasted just like a taco and received two big thumbs up from both Dave and Alex. Enjoy!

Adapted from jalapenomadness.com.


Makes 6-8 burgers.

Ingredients
Burgers
2 lb ground beef
1 medium onion, roughly chopped
2 cloves garlic
2-3 seeded and cored jalapeno peppers
1/4 cup hot sauce (I like Frank's RedHot Original Cayenne Pepper Sauce.)
1 tsp ground cumin
2 tsp dried oregano
1/2 tsp paprika
1/2 sea salt
Toppings
guacamole
salsa
hot sauce
Base
mixed salad greens

Preparation

1. Place onion, garlic, and jalapeno in the bowl of a food processor and pulse until finely chopped.
2. In a large bowl, mix peppers, onion, garlic and 1/4 cup hot sauce. Add ground beef and use your hands to mix it thoroughly without compacting the beef too much. Form the meat into 6-8 patties.
3. Refrigerate until ready to grill.
4. Preheat grill to medium high.
5. Place a sheet of heavy duty aluminum foil on the grill grate.
6. Place patties on the foil and grill for approximately 5 minutes on each side or until cooked to your desired degree of doneness. 
7. To serve, place a generous amount of salad greens on your plate. Top with a burger, then garnish with guacamole, salsa, and hot sauce.

Source:
http://www.paleotable.com/2011/01/spicy-taco-burgers.html 

Read about
Simple Pot Roast

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It doesn't get much easier than this! This is another great recipe from our friend Rob. I happened to have some bacon on hand, so I added it for a little extra flavor. But if you don't want to go to the trouble, the original recipe (with no bacon) will stand well on its own. It took no time at all to put together...and we all wish I would have cooked a bigger pot roast! Enjoy the simplicity and traditional flavors of this classic dish.

Serves 3-4.

Ingredients
1 cup water
2 onions sliced
1 bag baby carrots or one pound regular carrots peeled and chopped into 2-inch lengths
3 slices cooked bacon, roughly chopped (optional)
1 two-pound chuck roast (or larger)
sea salt
freshly ground black pepper
1 Tbsp coconut oil or bacon fat


Preparation
Place onions, carrots, and bacon on top of roast.

1. Season the roast with salt and pepper.
2. Warm fat in a large skillet over medium-high heat. Brown roast on all sides (about 5 minutes on each side).
   NOTE: You can also chop the raw bacon, cook it about half way, then add the beef to brown in the rendered bacon fat while the bacon finishes cooking.
3. Place half of the onion, carrots, and water in the crock pot.
4. Place browned roast on top of the vegetables.
5. Spoon the remainder of the carrots and onions on top of roast so "the carrot and onion goodness flavors the top of the meat. Good stuff." (This is a direct quote from Rob!)
6. Cook on low for 8 hours or until meat is falling-apart tender. 
7. Transfer to a serving plate and serve family style.

Source:
http://www.paleotable.com/2011/01/simple-pot-roast.html 

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Simple Burgers with Bacon, Avocado, and Onion

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Aly, my 8-year-old, came up with our dinner menu tonight. As my most reluctant eater, I was happy to see her trying SO hard to keep it paleo. We happily enjoyed a simple burger (ours adorned with bacon, grilled onion, and mashed avocado), steamed broccoli,  and...banana! Dave and I subbed some fried green tomatoes for our side. This is a super kid-friendly, super easy, and super yummy meal. Enjoy!

Serves 4.

Ingredients
Burgers
1 pound grass-fed ground beef
1 egg
1/2 cup almond flour
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
olive oil
Toppings
1 avocado, mashed
1 onion, sliced and sauteed
4-8 slices bacon, cooked until crisp
Base/Sides
salad greens
steamed broccoli
fried green tomatoes

Preparation

1. Preheat grill to medium high.
2. Place all burger ingredients in a medium bowl. Use your hands to thoroughly combine without compacting the meat too much.
3. Form the burger into 4 equal-sized patties. Season with additional salt and pepper, if desired. Drizzle both sides with olive oil.
4. Grill for 3-5 minutes per side, or until the burgers reach your desired degree of doneness.
5. To serve, divide salad greens evenly among 4 plates and place a burger on top of each. Top each burger with bacon, avocado, and onions. Serve with steamed broccoli and fried green tomatoes.

Source:
ww.paleotable.com/2011/01/simple-burgers-with-bacon-avocado-and.html

Read about
Portobello Bacon Burgers with Celery Apple Slaw 

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Burger season is finally upon us! Since grass-fed beef is so lean, I like to incorporate other ingredients to give it flavor and moisture. This combination of portobello mushrooms, onions, and bacon lend a fabulous flavor. The original recipe does not include bacon, so you can leave it out, if you'd like. I used beef but feel free to substitute buffalo or another ground meat. Although many of these steps can be done simultaneously, you can also prepare the vegetables and bacon earlier in the day, or even the night before, and then finish the burgers just before your meal.

Adapted from epicurious.com.

Makes 4 large burgers.

Ingredients
Burgers
1 medium onion, peeled and cut into large chunks
12 oz portobello mushroom caps (about 4 large), cleaned, stems trimmed, and cut into large chunks
4 thick slices of nitrate-free bacon (optional)
2 Tbsp plus 2 tsp bacon fat or olive oil
1 lb ground beef or buffalo
freshly ground black pepper
sea salt (optional)

Slaw
2 celery ribs
1/2 Granny Smith apple, cored but left unpeeled
1 1/2 tsp cider vinegar
1 tsp olive oil
1 tsp whole grain mustard
1/4 tsp raw organic honey (optional)

Preparation

Bacon racked for baking.

1. Place bacon on a rack in a shallow pan (jelly roll pan works great). Set oven heat to 400 degrees. Immediately place bacon in oven (before it reaches temperature) until it is about halfway cooked, about 10-15 minutes. Remove from oven and cool slightly. You can also just cook it in a skillet, but baking works best for me.
   NOTE: If you don't have a rack, form crumpled pieces of foil into long strips and create a grid in your pan. Put the bacon on top of the foil grid. Not quite as pretty, but it works. You can also just set the bacon directly on a foil-lined shallow pan. Be sure to pat the bacon grease off the bacon strips before processing it.
2. While bacon cooks, working in batches, pulse mushrooms and onion in food processor until finely chopped. Remove mixture from processor.
3. Pulse partially cooked bacon in food processor until finely chopped.
4. Heat 2 Tbsp bacon fat or olive oil in a large heavy skillet. Add mushroom mixture and bacon, stirring to combine. Add 1/4 tsp pepper.
5. Cook, stirring occasionally, until vegetables begin to brown and liquid evaporates, 15 - 20 minutes (10 - 15 if not using bacon). Transfer to a large bowl and cool slightly, about 15 minutes.
6. While vegetables cool, prepare slaw by cutting celery and apple into 2-inch long julienne with a slicer (or by hand). Whisk together remaining ingredients and toss with apples and celery. Let stand 15 minutes (while burgers cook) to develop flavors.
7. Mix ground meat into cooled mushroom mixture with your hands until well combined. I know, I know...no one wants that stuff under their fingernails, but it's really the best way to mix. Form into four 4-inch patties.
8. Wipe out skillet and heat remaining bacon fat or oil. Cook burgers, turning once, for about 8 minutes total for medium rare. I think these burgers would also stand up to outdoor grilling, but I haven't tried it.
9. Serve topped with celery apple slaw.

Source:
http://www.paleotable.com/2011/01/portobello-bacon-burgers-with-celery.html 

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Paleo Burger Topped with Tomato, Poached Egg, and Avocado

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I dreamed this recipe up on our long drive home from Cleveland after my nephew Jordan's wedding. Anything with bacon is, of course, phenominal. And this burger doesn't disappoint. It came together quickly and tasted great on a bed of arugula and cucumber tossed with oil and vinegar. I made 8 burgers so we would have leftovers for mixing in with eggs in the morning and for lunch the next day.

Makes 8 burgers.

Ingredients
1 large yellow onion, roughly chopped
1 cup pecan halves, toasted
1 8 oz container mushrooms, sliced (I used baby bellas.)
2 pounds grass-fed ground beef
8 slices bacon, cut into 1 inch pieces
freshly ground black pepper
good quality balsamic vinegar
1 egg
1 large bunch arugula
1 cucumber, peeled, seeded, and chopped
olive oil

Preparation

1. Saute bacon, onion, and mushrooms in a large skillet over medium-high heat until bacon is cooked through and onions and mushrooms are soft, about 20 minutes. Remove from heat and let cool  for 5 minutes. 
2. In the meantime, combine ground beef, egg, and vinegar in a large mixing bowl.
3. Transfer cooled bacon mixture to the bowl of a food processor. Add pecans and process until finely chopped. Add to ground beef mixture.
4. Use your hands to combine all of the ingredients. Form into 8 patties. Season lightly with salt and generously with pepper. Place a piece of heavy duty foil coated with coconut or olive oil on the grill grate. Place burgers on the foil and grill for 5 minutes on each side or until the burgers reach your desired degree of doneness.
5. While burgers cook, toss arugula and cucumber with olive oil and season with salt and pepper. Divide evenly among plates.
6. Serve burgers on top of arugula. Drizzle with additional balsamic, if desired.

Source:
http://www.paleotable.com/2011/01/mushroom-bacon-pecan-burgers.html 

Read about
Paleo Burger Topped with Tomato, Poached Egg, and Avocado

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When I developed this burger, it came together quickly because I usually have all of the ingredients on hand. You'll definitely see this one again in a future meal plan. It was a huge hit. I hope you enjoy it, too! Feel free to top it whatever way you'd like. It is really nice served on a bed of sauteed spinach and garlic.

Inspired by cindalouskitchenblues.blogspot.com

Ingredients (makes 9 burgers)
2 lb grass-fed ground beef (or another ground meat of your choice)
½ cup green olives with pimentos, sliced
¼ cup roasted red peppers (I used 3 large pieces from jar), diced
¼ cup green onion, minced
1/3 cup sun-dried tomato, diced
1/8 cup banana pepper (I used 2 pieces from jar) OR 2 pepperocini peppers, diced with seeds 
3 cloves garlic, minced (I used jarred)
1 Tbsp garlic powder
1 Tbsp tarragon
½ tsp red pepper flakes
1 egg, slightly beaten
sea salt and freshly ground black pepper, to taste
extra virgin olive oil

Toppings
Poached eggs
Tomato slices
Avocado slices

Base (Optional)
Spinach sautéed in coconut or olive oil and seasoned with salt and pepper.

Instructions

1. In a large mixing bowl, thoroughly combine all ingredients, through salt and pepper.
2. Form mixture into approximately 9 patties.
3. Lightly drizzle olive oil over patties and lightly coat both sides, using your hands or a brush.
4. Grill on a medium high grill or grill pan to your desired degree of doneness.
5. Poach eggs by cracking them into a large, shallow pan of boiling water (add a little bit of white vinegar to help keep the eggs from spreading. Remove when eggs rise to the top and the whites solidify, preferable leaving the yolks soft. You may also fry the eggs—your call.
6. Top each burger with 1 – 2 thin slices of tomato, 1 poached egg (my husband likes 2), and several thin slices of avocado fanned on top. Season with salt and pepper.
7. Serve on top of sautéed spinach or alone. Either way, enjoy!

Source:
http://www.paleotable.com/2011/01/paleo-burger-topped-with-tomato-poached.html 

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Liver with Onions, Apricots, and Bacon

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I REALLY want to like liver. I frequently read how beneficial organ meats are for our bodies, but just the though of it makes me a bit weak in the knees (just kidding--I'm a little stronger than that!). After hearing from a friend how much he likes them, I decided to bite the bullet and try it for myself. I scoured the web for recipes and came up with this one that pulls together what I think is the best ingredient mix. Just the thought of the caramelized onions and apricots made my mouth water. Then I thought, "Even if the liver doesn't do anything for me, if I add bacon...I can make it work!" When I told my mom about my plans, she shared with me how when she and my dad were first married, she would make him liver, bacon, and onions (he loves liver!). She went on to say that on those nights, she ate onions and bacon for dinner. :) Well, believe me, the onion, apricot, bacon mixture is delicious. And if you like liver, this is a great dish--Alex and Dave assured me of that! If you don't like liver, you can substitute a nice steak in this recipe. Enjoy!

Ingredients
2 onions, peeled, halved crosswise, and thinly sliced with the grain
1/2 cup unsulfered dried apricots, sliced lengthwise into strips
2 Tbsp pastured butter, divided
6 slices cooked bacon, cut into 1/4 inch slices
2-3 cloves garlic, minced
1/2 cup parsley, minced
juice of 1 lemon (2 Tbsp)
1 pound beef liver, sliced into 1/4-inch slices

Preparation

1. Warm 1 Tbsp butter in a large skillet (I use cast iron) over medium heat. Add onions and apricots. Cook for 20 minutes or until onions begin to turn light brown, stirring occasionally. Do not turn the heat up too high or the onions will burn.
2. While the onions cook, chop the parsley and garlic, and juice the lemon. Lastly, slice the liver. I used a super slicer knife to slice the liver--just be sure your knife is sharp.
3. Season liver liberally with salt and pepper.
4. When onions are done, transfer them to a bowl. Increase heat to medium high. Add 1 Tbsp butter, then add liver slices and garlic to pan. Sear for one minute undisturbed, then use tongs to turn. Add bacon pieces and sear the second side of the liver for one minute.
5. Add bacon slices and onion mixture to pan, reduce heat to medium, and cook the meat for 5-10 minutes or until cooked through. 

Source:
http://www.paleotable.com/2011/03/liver-with-onions-apricots-and-bacon.html 

Read aboutInside-Out Burger

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This delicious burger comes together quickly with leftoversweet potato puree and caramelized onions, but feel free to use any type of paleo filling you have on hand. The novelty of this burger is that you put the ingredients typically used to top the burger on the inside instead. Everything ends up in one neat and meaty package! (Unfortunately the novelty was lost on my children, who opted for plain burgers. But, hey, I'll take it!) Flip these burgers only once halfway through cooking to ensure they don't fall apart on the grill.

Makes 2 large inside-out burgers and 2 plain child-size sliders.

Ingredients
Burgers
1 pound grass-fed ground beef
1 egg
1/2 cup almond flour
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
2 Tbsp sweet potato puree
2 Tbsp caramelized onions
olive oil
1 apple, sliced crosswise, core removed
2 handfuls of salad greens


Preparation
Place 1 Tbsp each topping in 
the center of two patties.

1. Preheat grill to medium high.
2. Place all burger ingredients in a medium bowl. Use your hands to thoroughly combine without compacting the meat too much.
3. Divide the burger into 4 equal-sized portions. Remove one quarter and form into two small patties. Drizzle with olive oil. Set aside.
4. Divide the remaining mixture into 4 equal portions. Roll each portion into a ball and flatten with your hands to about 1/4 inch. Add 1 Tbsp sweet potato and 1 Tbsp caramelized onion in the center of two of the patties. Top each with a patty and pinch the ends together. Gently compress the stuffed burgers with the palm of your hand. Season with additional salt and pepper, if desired. Drizzle both sides with olive oil.
5. Grill for 3-5 minutes per side, or until the burgers reach your desired degree of doneness. Grill 2 apple slices about 1 minute on each side.
6. To serve, divide salad greens evenly between 2 plates. Top each with a stuffed burger and apple slice. Place the smaller burgers and raw apple slices on 2 additional plates for the kids!

Source:
http://www.paleotable.com/2011/01/inside-out-burger.html 

Read about
Grass-Fed Burgers with Crispy Onions and Curry Mayo

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