One Pan Paleo and Whole30 Balsamic Glazed Beef and Cauliflower
Time and energy — the two things that we seem to be always striving to get more of each day. We can't give you more time or energy, but by helping you with some easy Whole30 recipes, we give you a little more time back in your busy day. This recipe we're sharing today was whipped up in less than 30 minutes and using only one pan — which we know makes the load of dishes in your sink feel much less daunting.
Filling out the meal template
Whether you're paleo, and on a Whole 30 or not, a basic meal template is a great way to make sure each meal is fulfilling your macro nutrient needs — carbs, fat, protein. We love Whole30's template, here, which includes a decent sized protein, a couple thumbsize amounts of good fats, then filling the rest of your plate with veggies and the occassional fruit. This meal was created using this template, with the use of the delicious Primal Kitchen Balsamic Vinaigrette as a glaze, as well as a great source of healthy fats from avocado oil.
Here's how to make it
1/2 lb flank or skirt beef steak
2-4 Tbsp Primal Kitchen Balsamic Vinaigrette
1 large onion
1 bag cauliflower rice (or half-full head, riced fresh cauliflower)
1 tbsp fat of choice (ghee, lard, coconut oil)
Optional: dried rosemary, green onion to top
Start by chopping the onion in half, then slicing.
Add 1/2 tbsp fat to your skillet (we love a cast iron skillet for this recipe) and bring to medium heat. Add onion and stir to coat with oil.
Sautee onion until softened and slightly browning. Add cauliflower rice.
Cook onion with cauliflower rice, adding salt, and chopped dried rosemary if desired. While this is cooking, slice the steak into thin strips, cutting against the grain. Sprinkle the beef with salt and pepper.
Split the finished rice and onion into two bowls and set aside.
Add the second half of a tablespoon of fat into the skillet. Bring to medium high heat, then add the strips of beef.
After slightly browned on all sides, add 2-4 Tbsp of the Balsamic Viniagrette to the skillet and stir.
Monitor heat to bring the sauce to a boil, without burning your steak. As you cook, the sauce will reduce. If the beef is fatty, you may want to add a teaspoon or two of balsamic vinegar to counter the amount of fat.
As the steak cooks you will notice the sauce becomes mostly oil/fat and the steak will begin to glaze and brown/crisp around the edges. Cook until your preferred doneness, but long enough for the balsamic to reduce enough to coat and for whats left in the pan to be mostly only fat.
Remove the steak, let the extra sauce drip off before adding the strips to your cauliflower rice.
Top with sliced green onion and serve.