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It's a recipe that just happened yesterday evening and was nice and refreshing during this heat we experienced in Germany these days. And it's fairly simple, so here we go: What you need: 1 beef steak, preferably roastbeef*, about 200-300g (0.4-0.7 lbs) and about 1.5cm (0.6 inches) thick 1 Florence fennel bulb (picture added just to make sure I use the right term) 1 big spring onion 1 lime about 10-15g (0.5 oz) of fresh ginger Curry powder ~1/3 of a cauliflower head 2 soft goat cheese "coins" 3 very thin slices of white radish chili powder grease for pan-frying the meat (lard, ghee, coconut oil), olive oil for stewing the fennel butter salt, pepper to your taste Preparation: Throw the radish slices into the microwave for about a minute. Then build a little cheese-radish tower, starting with radish. Sprinkle some chili powder onto the cheese. Store it in the fridge so it is out of the way. Wash and clean the vegetables. Joint the cauliflower into florets and score the stems in the shape of a cross, if they are thick. Now, if you have a pot with a steamer basket, put the fellows in there with the stems pointing down, turn on the stove and let them sweat. Meanwhile, chop up the fennel to thin stripes. Therefore, remove the stem at the bottom and just slice it, it fells apart into stripes.Peel and hash the ginger. Preheat some olive oil in a large pan and carefully fry the onions with the Curry, then add the fennel and the ginger. Lid onto it, let it steam at middle-high temperatur (will be done in about 20-30 minutes). , oh, and don't forget looking after your cauliflower friends from time to time. Meaning, poke them with a knife to see how cooked they are. It will take about 20-30 minutes until the cauliflower is done. Preheat grease in a pan, as hot as possible without burning. Wash the meat under flowing, cold water and carefully dry it with kitchen paper. Put it into the hot pan and cook it to your taste. I did 3 minutes each side, and it came out rare to medium rare, that's how I dig my beef. Finally add the lime chops and squeeze the leftovers into the fennel, stir a last time, maybe season it with some drops of honey and then all can be served. Don't forget the cheese tower in the fridge, it tastes amazing to the meat. If you like, put some pieces of butter along with salt, pepper and some leftover lime-juice onto the meat. Enjoy! For a full paleo version, substitute the cheese with thick avocado slices and just use dairy-free grease like lard and coconut oil. You can spice up the cheese-tower with crispy-fried thin bacon slices. Because bacon. Note: Fennel as a mild anise-like taste. Gorgeous, and I don't even dig anise as a spice very much.Just give it a chance, it is an amazing vegetable that goes along with a huge variety of dishes! And this was the result: *Of course, you can use any meat that can be pan-fried. Fillet(although I consider it much less aromatic than roastbeef and thus being ridiculously expensive given that fact), point steak ... lamb, pork, game, poultry, fish ... feel free to twitch it to your likings!

Score for me! TWO DINNERS IN A ROW WITH NO LEFTOVERS. When the husband and BOTH kids eat what I've cooked, it's a winner, and I'll post it. 'Tis a rare occasion since cooking clean dinners for myself (they eat what I eat, but I do add a grain for them. Freaking ectomorphs, all of them. Their eyelashes burn calories. Since they are also walking with me at night, I let them have grains. I'm nice that way.) 4 servings for normal people. Maybe 6 if this was a real cookbook Ingredients: 1 TBS of coconut oil 2 lbs Top Round (London Broil works) sliced thinly Two Broccoli Crowns (about 4 cups) Oh, and if you like water chestnuts, buy the kind with stalks. Peel and slice the stalks. Instant fake water chestnuts! 1 cup of baby carrots (because the younger spawn doesn't touch broccoli - throw whatever the heck you like in there veggie wise) 1 small yellow onion 4 cloves of garlic (Yes, we really like garlic in this house. No vampires here). 1 inch piece of ginger 1/4 cup of Tamari or Coconut aminos 3/4 cup of low sodium broth (whatever flavor you have is fine) 2 T fish sauce 1/2 tsp Chinese Five Spice Powder 2 tsp Arrowroot powder Now for the preparation: Fair warning with my recipes - they are generally going to NOT include grass fed stuff, or organic fruits and veggies (unless I shop at Trader Joe's that week, where there's not a huge price difference). I use a LOT of stuff that comes in bags already shredded or chopped. I'm having fun learning to cook clean this summer after far too many years of heating crap in the microwave for the kids and hubby and eating a bowl of cereal for myself. But I work full time 10 months out of the year. Ain't nobody got time for chopping all that stuff up...wait, I was writing a recipe. So, You can spend some time lovingly mincing the garlic, onion and ginger, or you can do what I do, and put them in a Nutribullet and puree them. Heat the oil in a LARGE pan or wok on medium high. Add the minced/pureed/however you've made them into very tiny pieces of ginger and garlic and onion to the pan. Stir around until fragrant and slightly transluscent Add the sliced beef and stir till browned (five minutes or so) Add the Broccoli and the carrots and stir some more to mix all that pureed stuff in well. See how nicely the Tamari and broth and fish sauce all fits in your one cup measuring cup together, and you can put it all in there at once? BECAUSE I'M A NERD! Pour it into the pan. Add the five spice powder (this isn't really necessary, but it is the MAGIC) Cover the pan, and lower the heat and let it all simmer until the broccoli is bright green and as tender as you like it. Stir the arrowroot into a little water in that same measuring cup and pour in. Raise heat just a little and let the sauce boil until it thickens. Calories: 425 Carbs: 15g Fat 15g Protein 58g Sodium 1771g (use low sodium Tamari if this is an issue) Sugar 5 g I'm going to be the Rachel Ray of Paleo. 30 Minutes or Less, I tell you. One pan or pot if possible, because ain't nobody got time for a huge sink full of clean up either. Because I WILL cook healthy meals for my family. No more stopping at McDonalds because it's been a long day.

Bison Steak! This was my first time trying bison steak. I must say, I prefer beef (but I do like bison burgers). I use Keg Steak Seasoning but salt & garlic would also be good. The sauce is not Paleo, unfortunately... It's 1 part olive oil, 1 part ketchup, and 1 part soya sauce. Mix and marinate! I always cook my steaks on cast iron. I heat it up first then put my marinated steak on when it's sizzling. For a thin one like this, 4 mins per side (5 for a thicker steak). That gets you medium/ medium-rare. I ate this bad boy with a gigantic salad (lettuce, 3 kinds of bell peppers, carrots, celery) My giant salads: Couldn't actually eat this. My neighbour and my cats helped... Add shrimp, white cheddar & strawberries to your salad! Drizzle with balsamic. Mmmmmm This is when I was complaining that I "didn't have any food in the house".... Came up with this:

For some reason, i can never get around to buying and preparing steak. Its not just cooking it, I can get recipes online. I am just completely clueless when it comes to choosing what type of cut and how much. I don't know how thick/size it should be, what price's are good or what quantity to get to eat that night and or save for multiple meals. Budget is also a big part of my problem. I have been on paleo for about a month but am unable to afford high quality grass fed beef. I usually look for ground beef or turkey that is less than $4 per pound. Could any of you offer me some advice, guides or tips on what I should be looking for, recipes and how you prepare steak?