Thursday, February 16, 2012

Bibimbap style Skirt Steak w.Sauteed Veggies - Paleo Friendly

Have you tried skirt steak? It is DELICIOUS and it's one of the more affordable cuts of the cow. There is an inside skirt and an outside skirt. Both are very tasty when marinated, cooked over dry heat (grilled or pan seared) and cut thinly on the bias. Have you had beef fajitas? Well then you've probably had the skirt, since that is one of the most popular uses for the skirt cut.

I used a nice grass-fed outside skirt steak to marinate with the flavors of the popular Korean dish, Bibimbap. Bibimbap means "mixed meal" and usually consists of a protein, most typically beef, a fried egg, and mixed veggies, all served over rice. I used the skirt steak as my protein and held the rice to make it Paleo friendly. My veggies consisted of zucchini, jalapenos, spinach and carrots simply because those are the veggies I had on hand.

2 TBS Fish Sauce (I use Red Boat brand. It's worth seeking out because it's pure tasting and has 2 ingredients, anchovies and sea salt)
2 TBS Coconut Vinegar or Rice vinegar
1 TBS Sweetener of choice - I used Coconut Nectar. Try using Agave or Honey.
2 tsp Sesame oil
2 garlic cloves, minced

1. Mix all ingredients together and place in a bag w.your skirt steak. Marinate overnight or for as long as you can. Bring to room temperature before cooking.
2. Cook your skirt steak on a grill pan, indoors, over high heat, flipping once. Timing depends on how big your steak is; a one pound skirt will take about 3-4 min per side for rare to medium rare. Grass-fed beef will cook quicker than grain-fed beef. Allow the steak to rest while you prepare your veggies, then cut on the bias into thin strips.

3-4 cups baby spinach
2 medium zucchini, halved and sliced 1/4 inch
2 jalapenos, seeds removed and sliced thin or julienned
2 medium carrots, halved and sliced 1/4 inch
2 garlic cloves, minced
1 TBS fish sauce
1 TBS coconut vinegar or rice vinegar
1 tsp coconut nectar or sweetener of choice

1. Saute the garlic until fragrant in your fat of choice, over a medium heat. I used coconut oil.
2. Add the jalapenos, zucchini and carrots and saute for 5 minutes until the veggies soften.
3. Add in the spinach and wilt, then add in fish sauce, vinegar and sweetener.
4. Cook until flavors combine for 2 more minutes.
Serve the sliced steak w.veggies. If you're feeling it, add a fried egg to the top. If you're a non-Paleo eater, serve this over rice (hopefully brown) :)....
Enjoy the flavors of this dish. They are bold and bright and downright delicious!

No comments: