This recipe was a quick to put together; we marinated the skirt steak, seared it on our cast iron skillet, and then threw it in the oven in our awesome new cookware.
2 Tbsp coconut oil
1/4 tsp sea salt
1/4 tsp black pepper
Juice of 2 limes
3 cloves of garlic, pressed
1 jalapeño, diced
1 skirt steak
1/2 large onion, halved and sliced
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
Place steak in a large zip lock bag. Add coconut oil, sea salt, black pepper, lime juice, garlic, and jalapeño to the bag for the marinade. Let sit for at least 30 minutes in the marinade. We placed our steak in the refrigerator, which solidified the coconut oil; it might be better to leave it on the counter for this time.
Put the cast iron on the stove and preheat to medium-high heat and sear for 2-3 minutes on each side. First things first you should also set the oven temperature to 350ºF. We let the steak rest for a few minutes while preparing the onion, jalapeño, and bell pepper.
Place the skirt steak into the oven and cook for 30 minutes. We took the skirt steak out when the internal temperature hit 135ºF.
Slice the steak and serve over the vegetables. Enjoy! And while you’re here, don’t forget to check out our give away of Diane Sanfilippo’s Balanced Bites here!
This was an experiment that Heather and I have been tossing up back and forth for about two weeks now. We weren’t sure exactly how to execute it, but we finally pulled the trigger yesterday morning when we decided we were going to attend our first meat-up hosted by Stacy and Matt, of Paleo Parents
fame. We have lived in this area for some time and always had or found an excuse to not go, but it was absolutely amazing! We also spent some time chatting with The Domestic Man
. Both of these blogs are great resources, if you’re not already aware of them.
If you are in the Northern Virginia area, I highly suggest you attend. If not, try to get together with friends monthly–the positive reinforcement and social gathering is very powerful.
Ok, enough preaching. We threw these together for the gathering, and while I’m not sure they were perfect, I was pretty happy with the outcome. The idea started as another “bacon-wrapped jalapeño” fill-in-the-blank, but then grew into a twice-baked sweet potato fantasy. Here’s what you’ll need to make your own:
- 2 large sweet potatoes
- 6 strips Whole30 friendly bacon
- 10 jalapeños, halved and cleaned
- 1/2 tsp salt
- 1/2 tsp pepper
- smoked paprika (for sprinkling)
1. Chop bacon into small chunks, peel (and shred) sweet potatoes, and halve and deseed jalapeños.
2. Sautee bacon over medium heat to soften (no more than 2 minutes) and then add shredded sweet potato.
3. Cook for 5 minutes, stirring regularly.
4. Once cooked through, allow to cool and then place into blender or large bowl to mash. Add salt and pepper. At this point, preheat oven to 375ºF.
5. With a spoon/spatula, fill jalapeño shells with mashed bacon and sweet potato mixture.
6. Bake for 10-12 minutes.
7. Remove and sprinkle with roasted paprika.
These were very hot, I think in large part due to the fact that Whole Foods only had gigantic jalapeños. Smaller sized peppers would definitely help. Also try this mixture in mushroom caps or non-spicy peppers. It is a great flavor finger food that’s also pretty filling. We hope you enjoy!
I finally have time to write this one out, nearly a week later… it’s not very timely, I know. Sorry about that. Alas, life often gets in the way of having a life. :-p Anyways, this breakfast is so yummy (at least, Brent and I think so) and it certainly would be yummy any day, not just on the 5th of May. But, we came up with the idea for it, and made on Cinco de Mayo… so that’s what we’re calling it!
Desayuno de Cinco de Mayo
- 2 teaspoons bacon fat
- 1 small onion, sliced
- 1 small jalapeño, sliced
- 1 lb ground beef
- 1 and 1/4 cup salsa
- 1/2 teaspoon chipotle tabasco sauce (or more if you really like a good kick in the pants first thing in the morning! haha)
- avocado, sliced (optional)
- Sauté the onions and jalapeño in the bacon fat until tender.
- Toss in the ground beef and, stirring constantly, cook until almost completely browned.
- Add the salsa and chipotle tabasco sauce.
- Simmer for 7-10 minutes to reduce and get all the flavors blended well.
- Serve with sliced avocado.
Sadly, we found that our avocados were not ripe yet… in fact, I tried to slice one and found that it was almost too hard to even cut open. However, this breakfast was super delicious without them!
We hope you enjoy this festive, slightly smokey and spicy breakfast. 🙂