Tuesday, December 15, 2009

Teriyaki Skirt Steak

Tonight's dinner was a little splurge, but as close as Paleo as I could get! However, I rowed a 5K today, so I felt justified! And so should all of you who came and rowed today!!! That was tough!

I really miss marinating my skirt steak in teriyaki sauce! So, I tried a homemade pseudo version of a teriyaki sauce, and it was pretty good!

Pseudo Paleo Teriyaki Marinade:
1/3 C soy sauce (low sodium) ... this is the splurge part!
2 T lime juice
2 T lemon juice
3 T beef broth (low sodium)
2 T olive oil or flax seed oil
1 T toasted sesame or flax seeds

Marinate the skirt steak for about 8 hours (or overnight). Grill steaks for about 3-5 minutes on each side! That's it.... We served this with a side of chard and some slice sweet potatoes. Hope you enjoy! :-)


MajTJKingKong said...

I think this fits into your menu style. I love this soup just made it and wanted to share.

Ismail Merchant's Very Hot Chicken Soup

(Adapted from "The Whole World Loves Chicken Soup," by Mimi Sheraton, Warner Books, 1995, $22.95.) Total time: 60 minutes

1 whole 3-pound chicken 5 to 6 cups water 8 whole cloves 1 1-inch piece fresh ginger, peeled and crushed or chopped very fine 2 whole long or round dried hot red chili peppers, or 1/2 to 1 1/2 teaspoons dried red pepper flakes, to taste 2 tablespoons olive oil or unsalted butter 2 small fresh or canned tomatoes, peeled, seeded and chopped 3/4 to 1 teaspoon salt, to taste 1/2 teaspoon coarsely ground black pepper, or to taste Fresh cilantro or parsley leaves to garnish.

1. Put the chicken in a straight-sided 3-to-5 quart nonreactive pot, and add just enough water to cover. It should not take more than 6 cups. If it does, cut the chicken in quarters so no more water will be needed.

2. Add all the other ingredients, except for cilantro or parsley, using the minimum amounts of chili pepper, salt and black pepper for the first 25 minutes of cooking time. Simmer gently, partly covered, for 15 minutes, adding water if necessary to maintain original level.

3. Taste for seasoning and cautiously add more chili, salt and black pepper. Continue to cook for another 20 to 25 minutes, until chicken is just about falling off the bones. Keep adding water to maintain original level. Remove cooked chicken, cloves and chili pepper stems, if any. Add celery and carrots if you want at this time. Pick the chicken meat from the bones, discard skin and bones and return small chunks of chicken to the soup. Garnish with cilantro or parsley leaves.

If you feel like you need something like a noodle, you can add some sliced cabbage and never miss the noodle.
Yield: 4 servings.

Approximate nutritional analysis (with celery, carrots, and cabbage omitted)per serving: 305 calories, 15 grams fat, 110 milligrams cholesterol, 560 milligrams sodium, 35 grams protein, 2 grams carbohydrate.

Kelly Greco said...

Thanks for the recipe! It sounds great! :-)

CrossFit Santa Cruz Central