Tag Archives: spicy paleo recipe

Paleo Skirt Steak: Mexican Arracherra

paleo skirt steak mexican arracherra

Paleo Skirt Steak: Mexican Arracherra

This is my favorite recipe. I could eat this over and over every day and never get sick of it. In my opinion a good skirt steak puts other steak cuts to shame. You can pick up skirt steak at most grocery stores. If not, head over to a local carniceria or ethnic fruit market. There are two types of skirt steal cuts, the outer and inner cut skirt steak. Most places won’t differentiate between the two cuts but if you have a choice go with the outer cut. The outer skirt steak is thinner and the meat is more tender. While at the store, have the butcher run the skirt steak through their tenderizing machine a couple times (insist on this). If there is an outer membrane on the skirt steak have it trimmed off by your butcher. If you don’t remove the membrane, your mexican arracherra will not turn out as desired.

1.  1.5 lbs grass fed skirt steak (substitute regular if needed)
2.  1 medium onion
3.  1 orange ( juiced )
4.  6 limes (juiced)
5.  1 cup chopped cilantro
6.  4 garlic cloves
7.  1 tablespoon sea salt
8.  1 teaspoon black pepper
9.  1 green chile (optional)

mexican arracherra ingredients


1.   Blend the onion, cilantro, garlic, chile, salt, pepper, lime juice, and orange juice in a food processor or blender.

paleo skirt steak ingredients

2.  In a large bowl, work the mexican arracherra marinade into both sides of the grass fed skirt steak
3.  Pour the remaining arracherra marinade into the bowl
4.  Cover and let the marinaded skirt steak rest in the fridge for a minimum of 3 hours.  Letting the arracherra marinade overnight is fine.

mexican arracherra marinade

5.  When the skirt steak is done marinating it will become very tender and will rip apart without much effort
6.  Place the mexican arracherra on a super HOT grill.  This is important!
7.  Cook the arracherra on each side to your doneness liking.  If you have a hot grill it won’t take long for a medium rare arracherra.

grilled mexican arracherra

8.  The mexican arracherra pairs wonderfully with with guacamole, pico de gallo, and salsa verde

Paleo Grass Fed Ribeye Steak With Guajillo Chile Sauce Recipe

Here’s a paleo grass fed ribeye steak with guajillo chile sauce recipe.  The unseeded guajillo chiles provide a pretty good spice level.  If you want it super spicy go ahead and add some of the chile seeds to the recipe.  The chicken broth already provides a decent amount of salt, so make sure you taste the guajillo chile sauce before adding additional salt at the end.

1.  2 ribeye steaks
2.  2 cups chicken or beef broth
3.  3 oz package of guajillo chiles
4.  4 garlic cloves
5.   1 teaspoon oregeno
6.  1/2 teaspoon black pepper
7.  1/4 teaspoon cumin
8.  1 tablespoon coconut oil
9.  1/2 teaspoon salt
10.  1 teaspoon honey

1.  Cut guajillo chilies open and remove seeds

2.  Lay the open guajillo chilies on a low heated skillet until they start to form a tan color.  Press guajillo chilies down with a spatula.
3.  Flip guajillo chilies over and repeat (ensure you don’t burn them)

4.  Place guajillo chilies in a large bowl and cover with hot water.  Rehydrate chilies for 30 minutes.

5.  Drain the water
6.  Place guajillo chilies, garlic, pepper, oregano, cumin, and 2/3 cup of broth into a blender to puree.  Add additional broth if needed.
7.  Press the guajillo chili puree through a medium mesh strainer to remove remaining skins

8.  Heat coconut oil in pot over medium heat
9.  Add guajillo chili puree to pot and cook over medium heat for 6-8 minutes until it darkens
10.  Add remaining broth and simmer for 30 minutes partially covered
11.  Taste guajillo chili sauce and add salt and honey as needed to your specific taste

12.  Season the grass fed ribeye steaks with salt & pepper
13.  Grill grass fed ribeye steak to desired doneness

14.  Add guajillo chili sauce to grass fed ribeye steak
15.  Feast!

Spicy Paleo Red Thai Curry With Grass Fed Beef Recipe

This spicy paleo red thai curry with grass fed beef recipe is a kitchen sink recipe.  It works great with any veggies you currently have in your fridge.  Substitute your favorite vegetables in place of what I have listed.  I’ve tried a couple brand’s of curry paste but like Roland’s red curry paste the best.  You can substitute any thai curry paste you have available.  Try experimenting with green, yellow, massaman, and schezwan curry pastes also.  I like to use the AROY-D coconut milk because the only ingredients it contains is coconut extract and water.  I use the entire bottle of curry paste for a strong spicy taste.  You may want to start with half the bottle and add more at the end if desired.

1.  1lb grass fed ground beef
2.  1 bottle Roland’s red curry paste
3.  1 can coconut milk
4.  1 onion
5.  1 bell pepper
6.  1 cup spinach or kale
7.  2 carrots
8.  1 large celery stick
9.  1 cup mushrooms
10.  5-10 broccoli florets
11.  1 teaspoon coconut oil

1.   Brown the grass fed ground beef and set aside for later

2.  Chop/slice/dice all the vegetables
3.  Add coconut oil to large frying pan or wok
4.  Stir fry vegetables on high heat for 5-7 minutes

5.  Add the curry paste and coat vegetables for a minute
6.  Add the grass fed beef and coconut milk
7.  Heat uncovered on medium heat for another 5 minutes
8.  Feast!

Let us know how you like our spicy paleo red thai curry with grass fed beef recipe.