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Announcing Paleo Planet + Marinated Skirt Steak with Cilantro-Lime Ghee

August 17, 2015 By Becky 21 Comments

 Announcing Paleo Planet + Marinated Skirt Steak with Cilantro-Lime Ghee | acalculatedwhisk.com

 

Big news! I wrote a cookbook!
Paleo Planet is available for pre-order now and comes out on November 3rd, 2015. You can find it on Amazon, Barnes & Noble, and Indiebound or read more about it on the Harvard Common Press site.
The book has over 125 paleo recipes inspired by cuisines from around the world, all made without gluten, grains, refined sugar, legumes, soy, or dairy (with the exception of ghee). There are plenty of main dishes made with poultry, beef, pork, lamb, and seafood, as well as chapters for appetizers, vegetable sides, spice blends and other pantry staples, and of course, desserts. Every single recipe has a color photo taken by me!
Announcing Paleo Planet + Marinated Skirt Steak with Cilantro-Lime Ghee | acalculatedwhisk.com

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.

Announcing Paleo Planet + Marinated Skirt Steak with Cilantro-Lime Ghee | acalculatedwhisk.com

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.

Announcing Paleo Planet + Marinated Skirt Steak with Cilantro-Lime Ghee | acalculatedwhisk.com

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.

Announcing Paleo Planet + Marinated Skirt Steak with Cilantro-Lime Ghee | acalculatedwhisk.com

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:

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
For serving:

 

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.

Announcing Paleo Planet + Marinated Skirt Steak with Cilantro-Lime Ghee | acalculatedwhisk.com

Pre-order Paleo Planet:
Amazon * Barnes & Noble * Indiebound 

This post contains affiliate links.  If you make a purchase on Amazon after clicking one of my links, I receive a small commission (the price you pay is not affected).  Thank you so much for supporting my blog!
Announcing Paleo Planet + Marinated Skirt Steak with Cilantro-Lime Ghee | acalculatedwhisk.com
Announcing Paleo Planet + Marinated Skirt Steak with Cilantro-Lime Ghee | acalculatedwhisk.com

Filed Under: dinner, gluten free, paleo, recipe, uncategorized Tagged With: beef, cilantro, cookbook, ghee, grain free, grilling, lime, Paleo Planet, primal, steak, summer

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Comments

  1. J Trogstad says

    August 21, 2015 at 10:26 pm

    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

    Reply
    • Rebecca Winkler says

      August 21, 2015 at 10:52 pm

      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 🙂

      Reply
  2. Nora says

    August 21, 2015 at 5:25 pm

    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!!

    Reply
    • Rebecca Winkler says

      August 21, 2015 at 10:51 pm

      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.

      Reply
  3. Rhubarbarians says

    August 19, 2015 at 2:53 am

    So awesome Becky! Congratulations!

    Reply
    • Rebecca Winkler says

      August 21, 2015 at 10:47 pm

      Thank you so much, Trish!!

      Reply
  4. AmandaPaa says

    August 18, 2015 at 1:25 pm

    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

    Reply
    • Rebecca Winkler says

      August 18, 2015 at 3:06 pm

      Thank you so much, Amanda!! 🙂

      Reply
  5. Joanne says

    August 18, 2015 at 1:09 pm

    This is SOOO exciting!! I had no idea you were writing a cookbook! You're such a rockstar. 🙂

    Reply
    • Rebecca Winkler says

      August 18, 2015 at 1:17 pm

      Thank you, Joanne!! 🙂

      Reply
  6. SallyBR says

    August 18, 2015 at 12:56 pm

    Major congrats!!!!! I am pre-ordering right away, cannot wait!

    Reply
    • Rebecca Winkler says

      August 18, 2015 at 1:17 pm

      Thank you SO much, Sally!! 🙂

      Reply
    • SallyBR says

      August 18, 2015 at 2:34 pm

      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?

      Reply
    • Rebecca Winkler says

      August 18, 2015 at 3:06 pm

      Aw, thank you, Sally! Yes, I would be thrilled to have you share a recipe from the book on your blog 🙂

      Reply
    • SallyBR says

      August 18, 2015 at 3:17 pm

      awesome! 😉

      Reply
  7. Julia says

    August 17, 2015 at 6:49 pm

    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!

    Reply
    • Rebecca Winkler says

      August 17, 2015 at 7:44 pm

      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 🙂

      Reply
  8. Sarah Rose says

    August 17, 2015 at 6:04 pm

    Congratulations, that's so exciting for you! Those millionaires looks incredible by the way – as do all of your other recipes.

    Reply
    • Rebecca Winkler says

      August 17, 2015 at 6:08 pm

      Thank you so much, Sarah! The millionaire's shortbread is SO good. Wish I had some right now…

      Reply
  9. Natalie @ Obsessive Cooking Disorder says

    August 17, 2015 at 4:06 pm

    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!

    Reply
    • Rebecca Winkler says

      August 17, 2015 at 4:10 pm

      Thank you so much, Natalie!!

      Reply

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