I sat down to write a post about paleo Superbowl snacks, and while I still intend to share my favorite snacks with you someday, I decided I won’t write about the Superbowl.
Instead, I’m going to share the with you my delicious teriyaki flank steak recipe. It was a dinner I kind of winged last night while sipping on some wine, and it turned out surprisingly well.
And if you’re wondering why I’m not writing that post about Superbowl snacks is because honestly, I do not watch the Superbowl, so I would be lying if I said I had any interest in making some special snacks this Sunday.
I don’t watch it for a lot of reasons: it’s boring, it’s ridiculous, and just annoying.
I don’t like the fact that companies that can pay $5 million for 30 seconds of my time are going to be screaming in my face about their products.
I don’t like the fact that people treat those commercials as some kind of show in and of itself.
I don’t condone spending millions on athletic events at a time when children are starving and veterans are losing homes.
I don’t like football.
I know, I know, how un-American of me. Whatever.
Anyways, I decided I’d rather write about something I actually care about: delicious steak.
I love steak. If I had pick one food to eat for the rest of my life, it would definitely be steak.
This recipe combines the juicy flavors of grass-fed beef with a sweet and tangy Paleo teriyaki sauce (which happens to be super easy to make) and only takes about 15 minutes before you have an impressive dinner for two.
Related:How to get grass-fed beef on a budget
For the teriyaki sauce, you’ll need to have coconut aminos, which is my favorite paleo alternative to soy sauce. Mix that with some honey, spices (garlic powder, ginger, chili flakes), and a dab of OJ and you’ll have yourself a versatile teriyaki sauce that goes well with beef, chicken, fish, and vegetables.
To get my flank steak to be brown on the outside but rare or medium on the inside, I seared the steak on the stovetop for just a minute or so on each side over high heat. This gave it that golden-brown sear, while keeping the inside raw.
Then you just place the steak with sauce in the oven for a few minutes, letting it soak in the teriyaki flavors and broil on both sides.
I was pleasantly surprised with how tender it came out. The teriyaki sauce did not disappoint. I hope you give this one a try because it’s like, too good for how easy it was to make.
Paleo Teriyaki Flank Steak2016-02-06 00:00:37A juicy and savory flank steak cooked to perfection in 15 minutes. Broiled in a Paleo soy-free teriyaki sauce. Write a reviewSave RecipePrintFor the steak
- 1 lb grass-fed flank steak
- 2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp oregano
- 1/4 tsp turmeric
- 1 tbsp olive oil for searing
- sesame seeds (optional)
- green onions (optional)
For the sauce
- 1/2 cup coconut aminos
- 1/4 tsp ground ginger
- 1/2 tsp garlic powder
- 1/2 tsp chili pepper flakes
- 2 tbsp honey
- Rub the steak with spices: salt, pepper, garlic powder, oregano and turmeric.
- Heat the olive oil on a large pan over high heat. Sear the steak on both sides until slightly golden brown on the outside.
- Combine the ingredients for the teriyaki sauce.
- Remove the steak from the pan and place in a baking dish. Cover with the teriyaki sauce.
- Broil for about 5 minutes on each side for a medium steak. You might want to broil it longer if you want it cooked well.
- Garnish with sesame seeds and green onions.
By Paleo BabeThe Paleo Babe http://www.thepaleobabe.com/