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!
Marinated Skirt Steak with Cilantro-Lime Ghee
Yield: 4 servings
Prep time: 15 minutes, plus at least 2 hours marinating time
Cook time: 5 minutes
Ingredients:
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.
First off…congrats on the big announcement! That's so exciting! Secondly, the book looks and sounds fab. Thirdly, that flank steak needs to be sitting in front of me ASAP. I will be sharing your cookbook with all my paleo friends and with AHSM audience to help spread the word! xoxo
Thank you so much, J! I really appreciate you sharing the book with your readers!! Wish I could give you a plate of this steak in return 🙂
Whoa, wait WHAT?! That is amazing!! What an incredible accomplishment! I had no idea you were working on a book, but the concept is right up my alley. I will definitely check it out! Congratulations!!
Thank you so much, Nora! My publisher recommended I keep the book under wraps until a couple of months before the release, so I've been really quiet about it (it was TORTURE!). If I write a second book in the future hopefully I'll get to talk about it right from the start.
So awesome Becky! Congratulations!
Thank you so much, Trish!!
Congratulations on the book, I didn't know you were writing one! Gosh everything sounds amazing, from this steak to those millionaire bars. Can't wait for it to come out! xo
Thank you so much, Amanda!! 🙂
This is SOOO exciting!! I had no idea you were writing a cookbook! You're such a rockstar. 🙂
Thank you, Joanne!! 🙂
Major congrats!!!!! I am pre-ordering right away, cannot wait!
Thank you SO much, Sally!! 🙂
You are more than welcome! And I even went the extra mile and got a real copy instead of the Kindle version… It will be such a special cookbook since I've been reading your blog quite faithfully…
can I post a recipe from it on my blog once I receive the copy?
Aw, thank you, Sally! Yes, I would be thrilled to have you share a recipe from the book on your blog 🙂
awesome! 😉
How did I miss that you were in the process of writing a cookbook?!!Oh my gosh, lady, congratulations! There really is nothing like the feeling of turning in a cookbook manuscript and knowing it will be on the shelf soon. I'd love to have a looksy and if you'd like me to review your cookbook on my site, please feel free to send me an email!! Big hugs and a big high five!
Thank you so much, Julia!! I would absolutely LOVE to send you a copy and have you do a review–that would be fabulous! I will let you know as soon as I find out when copies will be available 🙂
Congratulations, that's so exciting for you! Those millionaires looks incredible by the way – as do all of your other recipes.
Thank you so much, Sarah! The millionaire's shortbread is SO good. Wish I had some right now…
congrats! I've made peruvian roast chicken which is delicious! Love the ethnic eats concept since I'm a big fan of traveling and eating unique cuisine – super excited for you!
Thank you so much, Natalie!!