Beef

Herb & Spice Encrusted Roasted Tri-tip Steak

Disclaimer: this recipe is delicious! I am practicing being a good wife, so I surprised Ry with a 2lb. tri-tip steak roast for dinner last night. I have never made one before, so it was a littleee risky. I have to say that the herb and spice crust was amazing, and it was an absolute perfect medium-rare. Interestingly I wasn't able to chew all my pieces completely (Ry had no issue) because I have been paranoid eating meat ever since being diagnosed with esonophilic esophogitis. It was really manageable for a while until I was in South Carolina visiting my future sister-in-law a few months ago and took a big bite of a giant turkey leg at the football stadium (it sounded like a great idea at the time!). For anyone that knows about esonophilic esophogitis (I'm guessing not many), it is a pretty scary condition that landed me in the ER having an emergency endoscopy. The bottom line is that I try to eat way slower than before, take smaller bites, and chew as if I am a little bird. Sometimes it gets exhausting, so I have renamed most steak and jerky "meat gum" because I am basically just sitting there chewing the same piece for 5 minutes.

Lucky for you all, you can probably chew and swallow meat like normal humans, so you don't have to worry about the "meat gum" phenomenon. At least now you will understand why I love fish so much!

In other news, the official launch of Bowls of Love: Paleo Soups for the Seasons at Whole Foods in Darien, CT is this Friday! Selling my book at Whole Foods is an absolute dream, and I cannot wait. I will be at the store from 10am-2pm signing books and giving samples of some of my favorite recipes. Please do stop by if you are in the area and spread the word to your friends and family. A successful event could mean a lot more stores in the future! In the meantime, enjoy the tri-tip recipe and try it out! If you have other methods for cooking tri-tip, feel free to leave some tips in the comments section. Happy cooking!

HERB & SPICE ENCRUSTED ROASTED TRI-TIP STEAK

SERVES 4, PREP TIME: 5 MIN, COOK TIME: 35-40 MINUTES

Ingredients:

  • 2 lb. tri-tip steak

  • 2 tsp. salt

  • 2 tsp. pepper

  • 2 tsp. garlic powder

  • 2 tsp. onion powder

  • 2 tsp. dried rosemary

  • 2 tsp. dried oregano

  • 1 tsp. dried sage

  • 1/2 tsp. cayenne pepper

Instructions:

  1. Mix all spices in a small bowl

  2. Toss the meat in the spices (in a bowl or a big ziploc bag)

  3. Massage the spices into the meat so it is evenly coated

  4. Refrigerate for 1-24 hours so flavors seep into the meat

  5. Let meat sit out on the counter for 1-2 hours prior to cooking to bring to room temperature

  6. Preheat oven to 450 degrees

  7. Roast the tri-tip for 35 minutes for medium rare or 40 minutes for medium

  8. Remove from oven and cover loosely with foil

  9. Let sit for 10-15 minutes so temperature can raise up the desired level (This step is crucial! 35 minutes will look rare until it sits, but then it will rise to medium rare. This step also ensures the juices stay in the meat so it doesn't dry out when you cut it.)

Primal Butternut Squash Lasagna

So here it is friends... the official launch of IntersectionCoaching.com with my new and improved blog! It has been a long time in the making, and I could have never done it without my incredible designer Margot from Pitch Design Union. To give you a bit of an update, I have spent the past few months finalizing my first cookbook Bowls of Love: Paleo Soups for the Seasons. After a lot of ups and downs, the book is finally finished, and you can pre-order by emailing me at ali@intersectioncoaching.com. Do it. Please? The book will be featured in Melissa and Dallas Hartwig's Whole30 newsletter, George Bryant's Civilized Caveman blog, Emma Frisch's Frisch Kitchen, and many more incredible sites! I am beyond thrilled to share my soup recipes, stories, and bowls with all of you over the holiday season and throughout the cold winter ahead!

In other breaking news, I was sorting dirty laundry last Wednesday at 5:24pm when my phone rang with a 212 number. I put down the laundry, answered the phone, and was greeted by one of the producers of the Today Show saying that I was being considered as a finalist for Joy Bauer's Too Good To Be Healthy Thanksgiving side dish contest. While jumping on the bed like a maniac, I kept complete composure on the phone and answered questions for about 20 minutes. The next day the phone rang again, and it was official... I was chosen! To say this was a dream come true would be the understatement of the century. Ever since Mal and I became friends, we committed to finding a way on the Today Show. The reason could be pathetic or shameful, as it just didn't matter. Lucky me I got a legitimate reason to go on air at 9:33am with Willie Geist, Natalie Morales, Joy Bauer, and my fellow finalists to showcase one of my favorite holiday brussel sprouts recipes.

Wednesday was a dream and a blur, and I could not be more grateful for the opportunity. Joy was as kind and genuine as I had hoped, and I even had the chance to show her a proof copy of Bowls of Love! (BTW she loved it!) You can read the article and watch the clip here. Enjoy the part when Willie and I talk about sewage... talk about classy morning television!

I am now returning to reality, settling into my new website, and cooking a Friday night feast for my fiance. I had an extra butternut squash lying around, so I decided to go a little crazy and try making a primal lasagna. I am serving the lasagna with a baby arugula salad topped with balsamic, pomegranate, avocado, and roasted hazelnuts. Time to kick off the weekend with a nutritious and colorful dinner and soak up a dream week.

Warning: This recipe is primal (rather than paleo) because of the inclusion of dairy. I figured I could switch it up now that my blog isn't called SoooPaleo anymore and because my sweetie loves cheese almost as much as he loves me. I will continue to post paleo recipes as well as a collection of other healthy recipes incorporating real, clean food.

Primal Butternut Squash Lasagna

Serves 6-8, Prep time: 60 min, Cook time: 60 minutes

Ingredients:

  • 1 large butternut squash 
  • 1 lb. organic grass-fed ground beef
  • 1 large sweet onion, chopped
  • 4 cloves garlic, chopped
  • 6oz. spinach leaves
  • 3-4 cups tomato sauce, divided
  • 1 cup organic whole milk ricotta cheese (optional)
  • 1/2 cup organic shredded cheese of choice (optional)

Instructions:

  1. Preheat oven to 400 degrees
  2. Peel your butternut squash with a standard vegetable peeler
  3. Slice the squash in thin pieces (about 1/8-1/4 inch) starting at the smaller end until you reach the seeds
  4. Cut the remaining piece of squash (with the seeds) in half, remove the seeds, and then slice the rest of the squash
  5. Cook the ground beef over medium heat for 5-10 minutes until no longer pink
  6. Drain the fat, set the meat aside, and then add the onions and garlic to the pan
  7. Cook the onions and garlic for about 10 minutes until soft
  8. Add the spinach leaves and cook for another 1-2 minutes until wilted
  9. Add all but 3/4 cup of the tomato sauce as well as the ricotta cheese to the mixture (you may omit the cheese if you want this recipe to be paleo)
  10. Begin to build your lasagna by spreading about 1/4 cup of the reserved tomato sauce on the bottom of the 9x12 dish so nothing sticks
  11. Add a layer of squash, making sure the pieces do not overlap
  12. Add 1/3 of the meat mixture
  13. Repeat steps 10 and 11 until the meat mixture is used up
  14. Top with a final layer of butternut squash, the remaining tomato sauce that was reserved, and the shredded cheese (if desired)
  15. Bake for 45-55 minutes until squash is cooked through (you can check by poking through it with a sharp knife)
  16. Let lasagna rest for at least 10-15 minutes prior to serving (this by far the hardest part!)

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Primal Meatza w/ Caramelized Onions & Goat Cheese

What a weekend! I officially launched the Kickstarter project for my upcoming cookbook Bowls of Love. Thanks to the incredible generosity and support of my backers, I have already raised over $6,000 of the $10,000 goal in the first 3 days! I have been reaching out to people like crazy spreading the word, and the response has been spectacular. I am so grateful for the interest in my project, and I am incredibly thankful to reconnect with old friends and meet new people with similar interests. I am so passionate about creating beautiful healthy food for the people I love, and now that mission is spreading like wildfire! The rewards for contributing to the project are great and include signed copies of the cookbook, cooking lessons, cooking parties at your home, and an opportunity to get a recipe in the book dedicated to you! You can check out the campaign at https://www.kickstarter.com/projects/alirak/bowls-of-love-paleo-soups-for-the-seasons.

Tonight's recipe is a paleo pizza known as "meatza" that uses organic, grass-fed ground beef as the crust. I made this for Ry, and he loved it! He is a big cheese lover, so I topped his meatza with some fresh goat cheese. If you stay away from the dairy like me, I recommend adding extra veggies of your choice. These are so easy to make and are incredible delicious! Give them a try folks ;)

Primal Meatza w/ Caramelized Onions & Goat Cheese:

Serves 2-3, Prep time: 10 min, Cook time: 20 min

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Ingredients:

  • 1lb. organic, grass-fed ground beef
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1 Tbsp. italian seasoning (rosemary, thyme, basil, oregano, etc.)
  • 1 large red pepper, sliced
  • 1 large sweet onion, sliced
  • 1 tsp. olive or coconut oil
  • fresh crushed tomatoes or small can of tomato paste or sauce
  • 1/4 cup goat cheese, crumbled (optional)
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Instructions:

  1. Preheat oven to 425 degrees
  2. Meanwhile, heat oil in a pan over medium heat
  3. Add onions and cook until lightly browned (about 10 minutes)
  4. Add peppers and let cook another 10 minutes until cooked through
  5. Meanwhile, mix the ground beef and all spices/seasonings in a bowl
  6. Press the meat mixture into two pie dishes - the meat "crust" should be very thin
  7. Bake the meat pies for 10 minutes
  8. Remove the dishes, drain the excess fat, flip the meat, and reduce the oven temp to 375 degrees
  9. Top with crushed tomatoes, onions, peppers, and goat cheese
  10. Cook for another 5-10 minutes

Note: The meat crusts will shrink a lot when you bake them, so don't be surprised!

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