Lime-Honey-Chipotle Grilled Steak Skewers

Marinade for 1-2 hours (any more and the lime will cook your meat.  Will be so super tender the meat will almost fall off the skewer!

 

  • 1 – 1.5lbs of your favorite steak cut into thin strips (against the grain)
  • 4 Tbsp of Lime Juice
  • A few snips of Cilantro
  • 1 Tbsp Olive Oil
  • 4 cloves garlic, crushed
  • 1/8 tsp Epicure’s Chipotle

Thread onto Epicure’s Skewers and grill a couple minutes.  Drizzle with glaze during the last minute

Grilling Glaze (also great as a bread dipper or salad dressing).  Whisk all together and try not to eat it all right out of the bowl.

 

  • 1/4 tsp Epicure’s Chipotle
  • 1/2 tsp Epicure’s Ground Cumin
  • 1 Tbsp Minced Cilantro

 

  • 2-3 Tbsp Epicure’s Honey Mustard
  • 1 Tbsp Olive Oil
  • 1 Tbsp Epicure’s Dark Balsamic Vinegar
  • 2-3 Tbsp Lime Juice
  • 2 cloves garlic, crushed
Lime-Honey-Chipotle Grilled Steak Skewers

Lime-Honey-Chipotle Grilled Steak Skewers

 

Lime & Ginger Grilled Steak with Roasted Root Veggies

It’s the first night in weeks that I’ve been home with 30+minutes to prepare a meal.  It was OUT OF THIS WORLD GOOD!  I adapted the steak recipe from She Cooks, He Cleans.

Lime and Ginger Grilled Steak

Marinate steaks of your choice, for 2hrs or up to over night, in:

  • 1/4 cup Lime Juice
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Coconut Aminos (similar to soy for those new to Paleo)
  • 2 tsp fresh grated Ginger
  • 2 tsp Epicure’s Montreal Steak Rub

Grill.  If they’re not a tender cut of steak cut across the grain before serving so that they’re not chewy

Coriander Herb Roasted Root Veggies

The store didn’t have any parsnips and I’m skipping Yam’s this week since I’m trying to kick start some more weight loss.  Both would be great in this.

  • Beets (I had 5)
  • Carrots (4 lg)
  • Parsnips or Yams (I used a squash although it was much too soft when cooked)
  • 1 tsp Epicure’s Coriander
  • 1 tsp Epicure’s Fines Herbes
  • 2 garlic cloves
  • Epicure’s Black Pepper to taste

Cut your veggies into cubes (you can do them in huge dice too, whatever).  Save the ‘non-cubes’ for another meal.  I’m making a different flavor roasted root veggies with my randoms later this weekend.  Keep your Beets separate from the others unless you want everything pink!  In a med bowl toss your non-beets first – add olive oil, a few pinches of coriander (I’m not much for measuring), a few pinches of Fines Herbes and a clove of garlic.  Then do the same with your beets.  Place both on your cookie sheet and place into a 425 oven for about 15mins.

Lime & Ginger Grilled Steak with Roasted Root Veggies

Lime & Ginger Grilled Steak with Roasted Root Veggies

Root veggies ready for the oven

Root veggies ready for the oven