There's nothing better than a grilled steak on a sunny evening. This recipe includes a simple balsamic marinade for the steak, but the highlight is the kale dish. A little multitasking is involved with this dish, so be prepared. I like to roast my squash earlier in the day, if possible, so that it's ready to throw in with the kale. If you ever have a squash that you need to use up, just cube it and roast it with a little coconut oil. You can then toss it in with eggs, spinach, kale, or just snack on it plain. Enjoy!Serves 3 - 4.Ingredients
1 1 lb flank steak
1 1/2 lb or 2 bunches kale
1 Tbsp coconut oil (or olive oil)
1/2 cup + 1 Tbsp extra virgin olive oil
2 Tbsp + 1 Tbsp balsamic vinegar
2 pieces prosciutto, chopped
1 onion, thinly sliced
1 small butternut squash, peeled, seeded, and cut into 1/2 inch cubes
1 cup chicken stock or broth
sea salt and freshly ground black pepperPreparation
- With a whisk, combine 1/2 cup olive oil and 2 Tbsp balsamic vinegar in a glass baking dish.
- Season flank steak with sea salt and pepper. Put steak in the baking dish and turn to coat. Let sit at room temperature for 30 minutes. (Steak can be marinated in refrigerator up to a day ahead.)
- Preheat oven to 350 degrees. In a large shallow pan, melt coconut oil. Carefully remove hot pan from oven, add cubed butternut squash, and toss to coat. Roast squash until just soft, about 20 minutes. (This can be done ahead of time.)
- While squash is roasting, preheat a large skillet over medium heat. Add 1 Tbsp olive oil.
- Add 2 pieces chopped prosciutto and saute 2 - 3 minutes or until crisp. Remove prosciuto from pan and set aside.
- To the same pan, add thinly sliced onion. Add a little more olive oil, if needed. Saute until onion begins to soften and brown, about 10 minutes.
- Add 1/2 tsp olive oil to pan with onions. In batches, add kale and saute until wilted, about 10 minutes.
- Add 1 cup chicken stock, 1 Tbsp balsamic vinegar, and squash cubes. Toss gently to combine. Cover and simmer for 10 minutes.
- While kale is finishing, grill flank steak and let rest until ready to serve.
- Serve kale topped with crispy pancetta.
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When on our recent family vacation in South Carolina, I had a very simple but delicious salad. What made it so good was the addition of cinnamon pecans. Although the pecans didn't look like they had anything on them, they had a very subtle but distinct cinnamon flavor. Here is my take on that salad, with a healthy boost of extra ingredients to make it a complete meal. The butternut squash preparation is the most time consuming; you can do it 1-2 days in advance to speed up your dinner prep.Serves 2-3, with some leftover squash.Ingredients
1/2 cup pecans, whole
1 Tbsp unsalted, grass-fed butter
1/2 tsp cinnamon
1 2-lb butternut squash, peeled, seeds removed, and cut into 1/2 inch dice
1 cup shredded rotisserie chicken
1 tsp extra virgin olive oil
2 Tbsp coconut oil (can substitute olive oil)
1/4 cup shallots, sliced thin
3 Tbsp good-quality balsamic vinegar
5 oz mixed salad greensPreparation
- Preheat oven to 450 degrees F.
- If using coconut oil, add 1 Tbsp to a rimmed baking sheet and place it in the oven for 1-2 minutes or until melted. Carefully remove from oven.
- Place cubed squash on the baking sheet and toss well to coat with oil. Season with salt and pepper.
- Roast on center rack for about 20 minutes or until browned on one side. Turn the squash and continue roasting for 5-10 minutes or until soft and toasty. Remove from oven and set aside.
- While squash roasts, cut pear in half and remove stem and core. A melon-baller works great to remove the core (or use a small spoon). Cut halves in half lengthwise and then slice the quarters into 1/4-inch slices.
- Heat 1 Tbsp coconut oil over medium heat in a large skillet. Add shallot and let it cook, without moving for 3-4 minutes or until one side begins to brown, turn and cook an additional 2 minutes until well browned but not burnt. Remove from pan and set aside.
- Add pears to the same pan and cook over medium heat for 2-3 minutes or until one side starts to lightly brown. Turn, add pecans, 1 Tbsp butter (optional) and 1/2 tsp cinnamon and 1/8 tsp sea salt. Toss to combine. Continue to cook for an additional 2-3 minutes. Remove from heat.
- In a medium bowl, add salad greens and drizzle with about 1 tsp olive oil. Toss to coat. Season lightly with salt and pepper.
- To serve, divide greens evenly between plates. Arrange chicken, squash, pears, pecans, and shallots on top. Drizzle with balsamic vinegar (and additional olive oil, if desired).
Read aboutKale Chopped Salad with Red Hot DressingCheck for Paleo eBook