Let’s talk about a simple paleo dinner formula. You see, dinner time in our house has been a rushed affair of late.
Joel gets home around 7:30 pm and Foster goes to bed at 8, leaving us little time for a relaxing dinner. And preparing dinner is a more interesting process as well, depending on how cranky Foster is by the end of the day. So lately, I’ve resigned myself to the repetition of some simple, Paleo dinners that are difficult to screw up. I have a formula I follow.
The Simple Paleo Dinner Formula:
- Or Chicken
- Roasted potatoes
- Sweet potatoes
- Or root vegetables
- Greens like a salad, slaw or steamed broccoli
That’s it. Very simple. And I’ve learned that anything tastes good if you sauté it in some grass-fed butter and throw some salt and pepper on it.
Recently though, I’ve been craving red meat specifically. Not sure if that’s something to do with pregnancy hormones but, I try to listen to my body. And since Joel’s not home to grill said meat perfectly, I had to figure out how to cook it well myself.
Enter: Melissa Hartwig (the founder of Whole30).
Now I’ve never done a Whole30 myself, perhaps some day I will. (Bridget and I have discussed doing it multiple times but have never pulled the trigger!) But I’ve had the book for years. One of my favorite parts, is the back section where she explains how to cook the most basic of paleo dishes. Like, stupid basic. It’s amazing.
For someone who really only learned to cook in my early 30s, that section has been my holy grail. I’d recommend getting the book for that reason alone. My favorite recipe is:
The Perfect Pan-Fried Steak
2 portions of steak (5 oz each, sirloin, strip, rib eye, tenderloin)
Salt + pepper
Cooking fat (I use grass-fed butter but that’s not Whole30 approved – ghee or coconut oil are)
Preheat oven to 350 degrees. Season steaks evenly on both sides with salt and pepper. In a large oven-safe skillet, melt the cooking fat over medium-high heat, swirling to coat the bottom of the pan. When the fat is hot, place the steaks in the pan and sear for 3-4 minutes. The steak should pull off the pan easily once you have the proper sear. Using tongs, turn the steak over and put the entire pan in the oven to finish cooking. Bake for 8 to 12 minutes, depending on the thickness and your desired temperature (see chart below). Be sure to use a meat thermometer as you learn the technique. Remove steaks from oven, place on a cutting board and allow to rest for 5 minutes before serving.
And here is the temperature chart in degrees F:
- Rare: 120-125
- Medium rare: 130-135
- Medium: 135-140
- Medium well: 140-150
- Well done: 155 (but why, though?)
My steak has come out perfectly every time I’ve used this method. And this dish has become a once-a-week staple for us… as has pizza, every Friday night.
Do you have a super simple dinner formula to share? Leave it for us in the comments below!