Writing this cookbook was a ton of work, but I’ve never eaten better than I did while working on it! It was so much fun researching dishes from different cuisines and adapting them to fit the paleo lifestyle. Some of the recipes in the book are traditional foods from a certain country, while others are more fusion recipes. Still others just incorporate exotic flavors into an old classic or provide a fresh twist on a well-loved recipe.
It took me a very long time to decide which recipe from Paleo Planet to share with you today. Top contenders were Millionaire’s Shortbread (pictured above), my favorite dessert of all time, Pork and Sweet Basil Stir-Fry, the fastest and most flavorful stir-fry I’ve made, and Peruvian Roast Chicken (picture below), which has the best and most vibrant creamy dipping sauce.
I consulted with my fiancé Ben a million times and just when he was starting to get quite tired of it, I finally settled on Lime-Marinated Skirt Steak with Compound Ghee. I love this recipe because it’s easy to make but tastes memorable and a little fancy. Compound ghee is like a more delicious version of compound butter–I love watching it melt into sauce on top of a plate of juicy steak!
You can make this with homemade ghee (follow this recipe with just butter and no other ingredients) or store-bought (I like Pure Indian Foods). If you include butter in your diet, you can also make it with butter instead.
A few hours in a lime marinade make the steak flavorful and tender, and since skirt steak is a thin cut it’s very quick to grill. The total hands-on time for this recipe is only 20 minutes!
I hope you’ll give this recipe a try and that you’ll pre-order my book if you’re interested in getting a copy (right now Amazon has it on sale for 25% off!). Pre-orders mean a lot in the publishing world since they help the publisher decide how many books to print and how aggressively to fund marketing for each title. Your support means so much to me!
If you have any questions about Paleo Planet or the process of writing it, I’d love to answer them in the comments!
For the steak:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lime juice
- 4 garlic cloves, chopped
- 1/2 teaspoon flaky sea salt
- Freshly ground black pepper
- 1 1/2 pounds skirt steak
For the cilantro-lime ghee:
- 1/4 cup ghee, solid but softened
- 1 garlic clove, minced
- 1 tablespoon minced fresh cilantro
- 1 teaspoon grated fresh lime zest
- 1/4 teaspoon flaky sea salt, or more to taste
- 1⁄8 teaspoon ground cumin
- Pinch of cayenne pepper
- Freshly ground black pepper to taste
- Lime wedges
- To make the steak: Whisk together the olive oil, lime juice, garlic, salt, and a few grinds of pepper in a large bowl. Add the steak, toss to coat, cover, and refrigerate for at least 2 hours or overnight.
- To make the cilantro-lime ghee: Combine all the ingredients in a small bowl. Mash with a fork until well mixed, then refrigerate until needed.
- Take the steak out of the refrigerator 45 minutes before you plan to cook it. Preheat an outdoor grill (or a George Foreman if you’re an apartment dweller like me). Pat the steak dry, brush off the garlic pieces so they won’t burn, and discard the marinade. Grill the steak for 2 minutes per side for medium, or until it reaches your desired level of doneness.
- Transfer the steak to a plate, tent it with foil, and let it rest for 5 minutes (or 10 if you can stand it). Slice on the diagonal into 1/2-inch-wide strips, top with the cilantro lime ghee, and serve with lime wedges.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 653Total Fat: 51gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 134mgSodium: 541mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 43g
The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.