I wasn’t planning on sharing this recipe on the blog, but it is supposed to be an absolute gorgeous weekend and this would be a good one for anyone planning to grill!
So, total blonde moment in the kitchen last night. I didn’t have much energy to cook a big meal so I went real simple. I picked up a rotisserie chicken and decided to make a quick sweet potato hash. I absolutely love sweet potato hash. It is unbelievably easy and can be made anyway you want it. I got out my food processor along with the slicer blade thingy to “hash” the sweet potato (it should look like hash browns when said and done). After putting the entire sweet potato through the food processor I realized I left the damn blade in! My “hash” turned into a big pile of mush.. but it still tasted good!
I stumbled upon these cooking tips the other day and needed to share them with you! I still consider myself to be a “newbie” in the kitchen and cooking paleo. I may be doing like 5% of the things on this list, I should really work on that.
Here you go!
Which ones are you using? Not using? Or, can’t wait to use?
I have had this recipe for a long time before trying it and I was pretty much kicking myself for not making them sooner! I found this recipe on Pinterest but the Paleo Leap posted it on their website. They call them Balsamic Steak Rolls but I used round steak I had in the freezer instead of buying skirt steak. I call mine wraps because my cut of meat was a bit thicker and I ate them like a wrap! The Paleo Leap is a super-duper website with gazoodles of information about paleo! Seriously, check it out. If you have ever made kabobs, the prep and end product is similar. The balsamic glaze is what takes home the gold medal, though.
- 1½ - 2 lbs skirt or round steak
- 1 carrot, peeled and cut into matchsticks
- 1 bell pepper, seeded and cut into matchsticks
- ½ zucchini, cut into matchsticks
- 5 green onions, cut into matchsticks
- 2 cloves of garlic, minced
- ½ tsp dried oregano
- ½ tsp dried basil
- Cooking fat of choice
- Sea salt and ground pepper to taste
- Ingredients for the balsamic glaze:
- 1 tbls coconut oil
- 2 tbls shallots
- ½ cup balsamic vinegar
- 1 tbls honey
- ¼ cup beef stock
- Sea salt and ground pepper to taste
- Season the steak slices with sea salt and ground pepper to taste and set aside.
- Melt the coconut oil in a skillet placed over a medium heat.
- Add the shallots and cook until soft (3-4 minutes).
- Add the balsamic vinegar, honey, beef stock, and season again with salt and pepper.
- Bring to a boil, lower the heat and simmer until liquid is reduced by half and pour into a bowl and set aside.
- In the same skillet, add more cooking fat and cook the garlic until softened.
- Add all the remaining vegetables and cook until soft but still a little crunchy.
- Season with oregano, basil, sea salt and pepper and transfer to a bowl.
- Arrange a small pile of vegetables in the center of each slice of beef. Tightly wrap the meat around the filling and secure with a toothpick.
- Cook in the same skillet on all sides until cooked through.
- Remove the toothpicks and spoon the balsamic sauce over the wraps.
- Eat up buttercup!