• Tender Asian-Marinated Flank Steak: Performance Paleo Cookbook

    Tender Asian-Marinated Flank Steak: Performance Paleo Cookbook | stupideasypaleo.com

    Tender Asian-Marinated Flank Steak is the first recipe preview I’m sharing with you from my soon-to-be-released cookbook, The Performance Paleo Cookbook

    With less than one month before it comes out on January 6, 2015, I’ve gotten the go-ahead to start posting a few exclusive recipes here on the site to get your taste buds working! I’m starting off with a bang with this uber-tasty and flavor party of a dish, Tender Asian-Marinated Flank Steak.

    I am so, SO excited to be nearly to release day. You’ve supported me through the better part of a year on this cookbook journey, and I know you’ll love the food. Remember to pre-order for the best savings!

    From The Performance Paleo Cookbook

    Tender-Asian Marinated Flank Steak

    Flank steak is a really special piece of meat and when prepared well, its melt-in-your-mouth tender. Because it can be somewhat tough, there are some tricks I use to make it more delicate, like marinating it for several hours to break down the tough fibers, cooking it at really high heat to sear it and lock in the juices and slicing it against the grain. Set it up to go the night before or in the morning before you leave for work, and all youll have to do is cook it when you get home! Serve it on top of a tossed green salad with some avocado for a nourishing, complete meal.

    Tender Asian-Marinated Flank Steak: Performance Paleo Cookbook

    Preparation 2 hours 2017-03-29T02:00:00+00:00
    Cook Time 10 mins 2017-03-29T00:10:00+00:00
    Serves Serves 2     adjust servings

    Ingredients

    • 1 lb (454 g) flank steak
    • 2 garlic cloves, peeled and smashed
    • 1” (2.5 cm) piece ginger, peeled and sliced into thin coins
    • 3 green onions (2 oz [57 g]), white and light green parts, roughly chopped
    • 1/4 cup (59 mL) coconut aminos
    • 2 tbsp (30 mL) lime juice
    • 2 tsp (10 mL) dark sesame oil
    • 1 tsp fish sauce
    • 1 tbsp (15 mL) coconut oil

    Instructions

    1. Combine all the ingredients except for the coconut oil in a plastic zip-top bag or a medium bowl. Cover and refrigerate for at least 2 hours. Longer is definitely better, up to 24 hours. Remove the meat and pat it dry. Discard the marinade.
    2. Heat a skillet to medium-high heat and add the coconut oil. When it shimmers, add the steak, and sear for 3 minutes until a golden brown crust has formed. Flip the steak and sear the other side for 3 minutes. Then turn the heat down to medium-low and cook until it’s to your preference, about 4 more minutes for medium.
    3. Let rest on a cutting board for at least 5 minutes before slicing. Cut into thin strips, against the grain (muscle fibers). It’ll be really tender that way.

    by

    Tender Asian-Marinated Flank Steak: Performance Paleo Cookbook | stupideasypaleo.com
    Tender Asian-Marinated Flank Steak: Performance Paleo Cookbook
    Prep time:
    Cook time:
    Total time:
    Serves: Serves 2
    Ingredients
    • 1 lb (454 g) flank steak
    • 2 garlic cloves, peeled and smashed
    • 1” (2.5 cm) piece ginger, peeled and sliced into thin coins
    • 3 green onions (2 oz [57 g]), white and light green parts, roughly chopped
    • ¼ cup (59 mL) [url href=”http://amzn.to/18coWKA” target=”_blank”]coconut aminos[/url]
    • 2 tbsp (30 mL) lime juice
    • 2 tsp (10 mL) [url href=”http://amzn.to/1gVGZcb” target=”_blank”]dark sesame oil[/url]
    • 1 tsp fish sauce
    • 1 tbsp (15 mL) [url href=”http://amzn.to/16xApPV” target=”_blank”]coconut oil[/url]
    Instructions
    1. Combine all the ingredients except for the coconut oil in a plastic zip-top bag or a medium bowl. Cover and refrigerate for at least 2 hours. Longer is definitely better, up to 24 hours. Remove the meat and pat it dry. Discard the marinade.
    2. Heat a skillet to medium-high heat and add the coconut oil. When it shimmers, add the steak, and sear for 3 minutes until a golden brown crust has formed. Flip the steak and sear the other side for 3 minutes. Then turn the heat down to medium-low and cook until it’s to your preference, about 4 more minutes for medium.
    3. Let rest on a cutting board for at least 5 minutes before slicing. Cut into thin strips, against the grain (muscle fibers). It’ll be really tender that way.
    Notes
    Grill it instead![br][br]TOTAL RECIPE MACRONUTRIENTS (IN GRAMS PER SERVING):[br][br]PROTEIN 45G[br]FAT 36G[br]TOTAL CARB 12G[br]NET CARB 11G[br][br]Equipment needed:[br][url href=”http://amzn.to/1bbFjnd” target=”_blank”]Knife[/url][br][url href=”http://amzn.to/17TDFez” target=”_blank”]Cutting board[/url][br]Plastic zip-top bag or [url href=”http://amzn.to/1dIdadH” target=”_blank”]medium bowl[/url][br][url href=”http://amzn.to/1chsgWq” target=”_blank”]Skillet[/url]

     

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    Tender Asian-Marinated Flank Steak: Performance Paleo Cookbook | stupideasypaleo.com

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    18 thoughts on “Tender Asian-Marinated Flank Steak: Performance Paleo Cookbook

    1. Made this tonight and served it over your best cauliflower side dish-SO good! This will remain in rotation- lovely and fresh!

    2. One of the best things I’ve ever cooked. My boyfriend went nuts over this. Served it with Fried Cauliflower Rice! AH-MAY-ZING.

    3. I made this recipe last night and omg the family raved about it, so delicious!! I never knew you could cook flank steak for such a short time and have it turn out so tender, such a revelation. Thanks again for sharing this with us!!

    4. Delicious! My kids want me to make it once a week but with butter steak. Easy and a hit in a our new eating healthy/whole foods.

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