I am constantly looking for ways to make mealtime easier at my house, and I only have two mouths to feed (well four if you include my furry friends).
This cookbook is full of awesome, gluten-free meals that you can prep ahead of time and finish cooking right before serving.
Nommies like Asian BBQ Chicken, Ginger BBQ Beef, Grilled Chicken Antipasto Salad, Cashew Lime Chicken, and gluten-free treats like Pumpkin Pie Bars (I must pumpkin ALL THE THINGS) and Chocolate Cinnamon Sweet Potato Waffles. *Note to self: Buy a waffle maker!
The recipes are inventive but nothing is too far out of reach for the beginner cook.
Mr. Peaches and I enjoyed these coffee-rubbed steak strips, which marinated in a coffee, spice, and honey rub, then finished on the stovetop. The coffee + honey flavor was OUT OF THIS WORLD – unlike any steak I had ever eaten. Once the steak was sliced and marinated, it was super easy to just throw it on the stovetop to cook. Easy peasy.
Now go get this book! You will not be disappointed! Thanks Tammy for letting me share the recipe with you all below!
Coffee-Rubbed Steak Strips
Recipe re-printed with permission from Tammy Credicott from Make-Ahead Paleo: Healthy Gluten-Free and Dairy-Free Recipes Ready When & Where You Are
- 1 1/2 tsp. finely ground coffee
- 1/4 tsp. chili powder
- 1 tsp. granulated onion
- 1/2 tsp. dry mustard
- 3/4 tsp. paprika
- 3/4 tsp. sea salt
- Freshly ground black pepper to taste
- 1 1/2 – 2 pounds New York strip steak or sirloin steak
- 2 Tbsp. honey, slightly warmed if needed
- 3 cloves garlic, minced
- 2 Tbsp. coconut oil
1. In a small bowl, mix the coffee, chili powder, granulated onion, mustard, paprika, sea salt, and pepper.
2. In a 1-gallon zip-top bag, add the steak strips, honey, garlic, and spice mixture. Remove any air from bag and seal. Using your hands, squish the meat and spices around to coat all the pieces of meat.
3. Store the bag in the refrigerator or a cooler until ready to use.
1. In a skillet set to medium-high heat, heat the coconut oil.
2. Add the seasoned steak strips to the skillet, stir to coat them in the oil, and let them sit without touching so that they brown slightly, about 2 minutes.
3. Cook, stirring occasionally, until the steak is browned but remains pink inside, about 3 more minutes.
I also served my steak topped with the delicious juices from the pan!