March 31, 2010
This is a super easy rub that spices up your boring steak. I grilled up a big piece and ate it for breakfast all week…so yummy! You end up with a sweet taste, but there is no sugar as per a typical jerk rub.
Ingredients (makes about 10 strips):
– 1 Lb flank steak
-½ Tbsp of: onion powder, garlic powder, allspice, coriander.
-1 Tbsp thyme
-1 tsp of: nutmeg, cinnamon, chili powder, cayenne pepper
-3 Tbsp fresh lime juice
-1 Tbsp olive oil
-1 Tbsp tamari (wheat-free soy)
-fresh ground pepper
- Combine all ingredients except steak in a bowl and mix thoroughly
- Rub onto flank steak and marinate in a sealed bag in the fridge for a few hours or overnight
- Bring flank steak out of the fridge for 30 minutes before grilling
- Grill on high heat for 2-3 min per side (depending on thickness and how rare you want it. Recommended: Medium-Rare)
- Remove from grill – Tent the meat under foil and let it rest for 5 minutes
- Slice into thin pieces (slice against the grain of the meat) and serve.
March 11, 2010
Served with a side of green beans and red cabbage salad (check the recipe index page!)
Semi-Primal Husband sent me a link to this Globe & Mail article about people who took on a 28 day real food challenge. It’s a good article that speaks to how people found it challenging to purge their pantry of processed foods because they are so accustomed to eating that way. Reading the comments that people posted was the most interesting piece because it shows a major divide in people’s feelings about eating this way. On one hand you’ve got people who claim it’s easy to eat real food (yay!). But there is another group of people who think it’s not realistic – One of the points that people kept bringing up was that it is too expensive to eat real food. People tend to throw their hands up and say, “there is no way i’d eat like that” because it takes too much time or costs too much money. In some cases, this unfortunately might be the case – but I believe that there are many people who could afford to eat real food, but they just don’t want to give it a chance and find the easiest excuse. This meal is a perfect example that it does not need to cost that much and you can prepare a meal in less than 20 minutes. You just need to be smart about it. Look for veggies that are local and in-season or will go a long way for the money. I buy 1 head of red cabbage, chop it up and toss it with some oil and vinegar and I have a side dish for every dinner of the week. As for the meat, Venison sounds so gourmet and exotic – but these 2 (large) strips which are naturally raised and organic were only $9 in total! That’s the same price as a 2 pack of factory farm boneless skinless chicken breasts from a grocery store. Every time I visit the Healthy Butcher (my local shop) they have a variety of cuts and some are more expensive than others. If you’re willing to be a bit more adventurous you can usually find a cheaper cut – ask the butcher about the best way to prepare it and they’ll be happy to tell you – or google it. You can also look into buying a farm share or cow share from a local farm (check out eatwild.com) which will save you dough on grass-fed and naturally raised meats. They even have places where you can go and work at the farm to earn your meat. You just need to invest in some freezer space to store all the meat. I could go on and on about all the other excuses that people have, but we’ll save some of that for another post. Here is the recipe I used for the Venison (note that you want to marinate it for 24 hours if possible – i only marinated mine for 20 minutes and it was still delicious):
Ingredients (serves 2)
– 2 piece of venison loin (this recipe would work with any venison cut except a roast)
– 2 Tbsp olive oil
– 1 Tbsp fresh lemon juice
– 1 tsp minced garlic
– pinch of red pepper flakes
– 1 tsp dried parsley (or 1 Tbsp fresh chopped)
– 1 tsp dried basil (or 1 Tbsp fresh chopped)
– ground pepper
– pinch of salt
- Mix together all ingredients (except meat).
- Pour into bag with the venison and let it marinate (24 hours is best). This marinade will tenderize the meat and make it less tough when you cook it.
- In a non-stick skillet, turn it to high-heat and heat up some olive oil.
- When the pan is hot, throw in the venison strips. Cook for about 4 min on each side (depending on how thick they are – ours were 1 1/2 inches thick). Then tent them for 5 minutes. You want them medium-rare (internal temp of 135-140)…no more than that or they get tough and gamey.
Semi-Primal Husband gave the following testimonial, “Man, these are so good – i love this. You need to post that they were only $9.”