Steph’s note: I’m so excited to feature my guest contributor ChihYu [Chee-Yu] Smith from IHeartUmami.com – a site helps busy professionals save time and add deliciousness to their cooking while staying Paleo and Whole30. She specializes in Asian-inspired Paleo cuisine with no added sugar. I can’t wait to see what she shares with us today. Take it away, ChihYu!
I’m so excited to be sharing one of my favorite recipes – Paleo Reverse Seared Steak Dinner – with you today. I’m ChihYu from IHeartUmami.com – a food blog dedicated to helping busy folks add deliciousness to their everyday Paleo, Whole30, and Keto cooking.
When Steph reached out and asked if I’d like to contribute a recipe for her readers, I was not only honored but also thinking what I could bring to the table that would benefit her athletic, vibrant, and over-achiever badass loyal followers.
Could anyone say no to ridiculously tender juicy steak, crispy baked (and smoky flavored) sweet potato curly fries, and ridiculously simple garlicky kale sauté?
If it sounds like a mouthful, it’s because this is a complete meal that any kickass athletes would enjoy after a hard and intensive training session.
Even if you aren’t doing training regularly, this Paleo Reverse Seared Steak Dinner is nutrient-dense with good protein, fat, fiber, and low carbohydrate to keep you full and satisfied throughout the day.
Hit PLAYto see how you too can make this Paleo Reverse Seared Steak Dinner easily.
P.S. Drooling allowed 🙂
Paleo Reverse Seared Steak Dinner
Serve as a combo or à la carte!
Although I can’t think of a reason you’d want to serve them separately (hello BFF steak and fries), here are some tips to ensure each of your individual dishes is lovely and yummy.
For the Paleo Reverse Seared Steak, I strongly recommend looking for a thicker cut (ideally 2-inch thickness) so that the steak will stay tender and juicy throughout the cooking process.
Ribeye is an awesome choice here. Be sure to read through the cooking steps and time so that the steak will stay tender and juicy.
The Shoestring Smoky Sweet Potato Fries are a crowd pleaser. I love their crunchy baked texture. It reminds me of Cantonese-style crispy chow mein but healthier!
Spiralizing in order to create the longest, most beautiful noodles. You can also slice the potatoes into halves to apply more pressure to push the noodles through the Spiralizer.
To add more instant flavor pop to your everyday sautéed vegetables, adding a few teaspoons of grated ginger stored in the freezer will kick plain old veggie sauté to the next level!
It’s simple: Store a small piece of ginger in a small container in the freezer. Grate it using a microplane (as if you’re grating Parmigiano cheese) over warm kale (or any veggie sauté). It’ll instantly add more Asian-inspired flavor to your veggie sauté.
What About a Sauce?
I’m a sucker when it comes to color green.
So my dear Stupid Easy Paleo readers, thank you for letting me into your world to share my beloved steak and curly fries dinner recipe with you.
If you’ve read this far, why not hit the share button on this Paleo Reverse Seared Steak Dinner and pin it to as many boards as you like so that Steph will have me back again to cook with you more 😀
Until next time!
Paleo Reverse Seared Steak Recipe
Preheat oven to 250F. Pat the steak dry with a paper towel and season generously on all sides with coarse salt and black pepper. Line a rimmed baking sheet with foil and set a wire rack on it. Place steak on the rack. Bake for about 25 mins for medium-rare. (Use a meat thermometer for most precise results).
Preheat a cast iron or stainless steel skillet until it’s almost smoking hot. Add 2 tablespoons avocado oil. Add steak. Sear first side for 30 seconds then flip.
Add smashed garlic cloves and 2 tbsp ghee. Swirl / baste the garlic and ghee oil over the steak for another 30 seconds. Turn the steak again to sear the first side for an additional 15 seconds then sear its side to render more fat.
Let the steak rest for 10 minutes before slicing.
Shoestring Smoky Sweet Potato Fries
Spiralize sweet potatoes. (It's easier to spiralize potatoes by cutting them in half first).
Gently toss to distribute the oil and seasonings evenly. Bake for 25 minutes or until cooked through and brown on the edges.
Asian Garlicky Kale Recipe
Preheat a large skillet over medium-high heat. When hot, lower the heat to medium and add 1 to 2 tablespoons avocado oil and chopped garlic.
Season with a small pinch of salt and sauté until fragrant, about 6-8 seconds.
Add chopped kale and keep sautéing until the leaves turn darker green but are not withered. Season with another small pinch of salt.
Turn off the heat and while the skillet is still hot, grate about 1-2 teaspoons ginger over kale. (Use more if you like.) Serve at room temperature or slightly chilled.
*Sometimes it’s difficult to figure out how to store small pieces of leftover ginger. In this case, I freeze them and use them for grating. The frozen ginger, once grated, gives a light gingery flavor pop to sautéed veggies.
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