Today we are very privileged to have a Paleo Chef Superstar share a recipe with you! Simone is the incredibly talented owner of Zenbelly Catering, and 100% gluten-free and Paleo focused gourmet catering company, and blogger behind Zenbellyblog.com. She has guest posted for us before, and since we have been
stalking following her blog for quite some time, we were ECSTATIC when she announced she was writing a cookbook! This book is just beautifully presented, with so many gourmet touches that true foodies like ourselves just love. Simone’s photography is so beautiful, and her signature ingredients shots highlight how simple, real foods can be transformed to be gourmet meals. She’s here today to tell you all about her new book, and share a recipe for Coffee Rubbed Flat Iron Fajitas! YUM! If you want a little more about her new book, check out our Team Member, Joanna’s review on her own blog Better as Lefovers.
Hello lovely Paleo Parent’s readers! I’m so glad to be back here on one of my favorite sites, sharing a new recipe with you from my recently released cookbook!
The Zenbelly Cookbook bridges the gap between the paleo template and gourmet cuisine. But don’t let the word “gourmet” intimidate you! My #1 goal in writing this book was to make excellent food more accessible to people. I wrote The Zenbelly Cookbook with the intention of boosting your confidence in the kitchen, whether you’re cooking for yourself, your family, or 50 of your closest friends. I’ve been cooking professionally for nearly 2 decades, and I love sharing my cheffy knowledge with people, because it often results in them eating more real food and cooking more from scratch. Nothing makes me happier.
Each recipe in my book has photos of the raw ingredients!
Within the pages of The Zenbelly Cookbook you’ll find:
- step-by-step photo tutorials, to up your kitchen game
- lots of helpful cooking tips and tricks
- photos of the raw ingredients as well as the finished photos so you can see the “before and after” of a recipe
- menu ideas, including make-ahead tips
- and of course, a whole lot of easy to follow recipes that are sure to impress your friends and family!
This recipe for Coffee Rubbed Flat Iron Fajitas is simple enough to make on a weeknight, served with lettuce leaves, or even on it’s own. But if you’re going for the real deal fajita experience, pair them with my plantain tortillas, guacamole, and your favorite salsas. You’ll find this recipe as part of the Fajita Party menu in The Zenbelly Cookbook, along with cilantro-lime shrimp, jicama slaw, Spanish Cauliflower rice, brownies with a Mexican chocolate twist, and more. If you decide to really impress your friends and create the entire menu, definitely check out my post called Entertaining Made Easy over on the blog. You might be surprised at how much you can make ahead when throwing a party, and I give tips on how much to cook for your party size, too. I hope you enjoy this recipe, and that you have fun making it!
Thanks again to Matt and Stacy for having me back!
- 1 pound flat iron steak (or flank steak)
- 1 tablespoon lard or coconut oil
- 2 medium onions (red, white, yellow, or a combination), thinly sliced
- 2 bell peppers (red, orange, yellow, or a combination), thinly sliced
- 1 teaspoon ground coffee
- 1 teaspoon chili powder
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon coconut sugar
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground oregano
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/2 teaspoon finely ground sea salt
- 1 batch plantain tortillas
- 1 batch guacamole, or sliced avocado
- your favorite salsa
- lime wedges
- Combine the coffee, spices, and salt in a small bowl. Rub into the steak and set aside, for up to one hour
- Preheat the grill or grill pan to medium-high.
- Heat a large skillet over medium-high heat. Melt the lard and saute the onions for 4-5 minutes, until golden brown and beginning to soften. Add the peppers and saute another 3-4 minutes, until crisp tender. Set aside and keep warm.
- Grill the steak for 3-4 minutes per side for medium-rare, longer if you like your steak more well-done. Allow to rest of 5 minutes, loosely covered with foil, before cutting it against the grain into thin slices.
- To serve, Push the onions and peppers to one side of the pan and place the sliced steak on the other side.
- Serve with warm plantain tortillas, guacamole, salsa, and lime wedges.
[author] [author_image timthumb=’on’]http://paleoparents.com/wp-content/uploads/2014/09/Simone-Headshot-740×740.jpg[/author_image] [author_info]Simone Miller is the owner of Zenbelly, a 100% gluten-free, paleo-focused catering company. Her own serious sensitivity to gluten inspired Simone to prove that gluten-free, Paleo cuisine can be gourmet, refined, and artfully presented. She firmly believes that healthy food can be delicious enough to impress the most serious gourmand, and she offers a chef’s perspective on Paleo recipes on her blog, Zenbellyblog.com, where she also shares grain-free recipes and encourages readers to roll up their sleeves and have fun creating simple, delicious, healthy food.