Paleo Skewered Steak & Veggies on the Grill... or in the Oven!

Have you tried this seemingly simple meal but wondered why the veggies are all dried out, the meat is still rare and the skewers are ablaze?

Or perhaps you've wanted to make skewers but keep running into recipes calling for soy, due to its glutamic acid content, which is often used as a tenderizer.

There are a few things worth considering:

1. Did you make sure everything was roughly the same size?
2. Did you marinate your veggies in whatever you used for your steak?
3. Did you soak the skewers in advance?

When I've taught clients how to do this recipe, the three simple fixes above seem to occur quite a bit.

So, here it is:

- Cut up your veggies to the same size as eachother and as the meat.  I used red onion, mushroom and bell pepper along with grass-fed sirloin tips.

-Prepare a marinade- I used olive oil, fresh garlic, freshly ground black pepper and the last of a bottle of Cab Sauv that was past its prime.  Divide it in half, then mix half with the veggies, and the other with the steak in a zippy bag, then place in the fridge.

-After an hour or two, thread the veggies & meat onto the pre-soaked skewers and then either grill outdoors or broil in your oven.

-Serve with your favourite veggies & salad (shown below with husband's utensils about to attack):

Comments

[isabelle]

do you have any recommendations for moving past soy sauce? I used to make the same favortie salad dressing every night- in the cuisinart tons of fresh ginger, garlic, olive oil, soy sauce and vinegar.
now I add flax oil, coconut oil in addition to the olive oil but don't know how to get rid of the soy?

[Nell]

Id suggest trying to isolate what it is about the soy sauce youre feeling
like is necessary for your dressing. Often, its the salt! Focus on learning to enjoy
fresh flavors of herbs and spices instead!

Also be sure to cut out the vinegar, which is not
Paleo, either. You can always use citrus fruit in its proxy.

Sent from my iPhone

Nell Stephenson
BS USC EXSC, ACSM H/FI

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[Madison Whitmore]

how long do you suggest broiling for?