We often feature paleo recipes here, as part of Origin’s Weight Loss Program. In this weight loss program, we believe that the paleo diet is one of the most effective ways to lose weight and keep it off permanently.
Sure, the feature of this paleo recipe remains the steak. A beautiful NY strip steak that I demonstrate how to cook perfectly in the video below. Many tips there, one of which being to let the meat rest half the time that it has cooked.
But really, the huge benefit of this paleo recipe (beside the fact that it’s paleo!) is that it contains only 5 ingredients. Five.
You see, we love simple and straightforward paleo recipes. We don’t believe that cooking should be a chore. And frankly, when you start listing 20 or 25 different ingredients for one single recipe, then you end up doing a chore. Who has the time to shop for 25 ingredients (especially paleo ingredients!) or find substitute ingredients?
The second benefit of this paleo steak recipe is that it features raw zucchini. In my cookbook Eat More Burn More I created a recipe with with raw zucchini that is delicious. I included it as a bonus at the bottom of this blog post.
As an added bonus, I’m also including yet another raw zucchini recipe from our cookbook The French Paleo Burn. This time, we make a “zoodle” salad, or “zucchini noodle” if you prefer.
But I digress. For now, let’s focus on the new recipe. The 5 ingredients are NY Strip steak, red onion, zucchini, thyme, and salt/pepper. Super simple.
To cook the steak, I choose a cast-iron pan. It’s just a great tool that gives such a beautiful searing on meat that it’s hard to pass. Quick sear on each side, for a nice, golden brown crust.
Meanwhile, it’s time to work on the zucchini, which I simply dice and mix with thin slices of red onion. A bit of thyme, and that’s ready to go.
We’re pretty much done. The steak is resting. This step must not be skipped; it guarantees a moist and tender meat. Very important. it’s also important to keep the drippings from the cast iron pan, and dump them into the zucchini salsa, and toss.
Check out this video for Paleo Steak Recipe with Zucchini Salsa:
Here is the Paleo recipe for Steak with Zucchini Salsa.
- 1½ pounds zucchini cut into ¼-inch pieces (about 5 cups)
- ½ cup red wine vinegar
- 1 tablespoon coarsely chopped oregano, plus leaves for serving
- ¼ cup olive oil, plus more for steak
- 1 1½-pound piece flank steak
- Kosher salt
- freshly ground pepper
Toss zucchini, vinegar, chopped oregano, and ¼ cup oil in a medium bowl to combine; season zucchini salsa with salt and pepper. Set aside.
Prepare a grill for high heat. Meanwhile, flatten your steak. Cover a cutting board with a long piece of plastic wrap and set steak on top; fold plastic over steak to cover. Using the smooth side of a meat mallet, pound steak to about ½" thick. (Don’t hold back; you want it good and roughed up.) Pat steak dry with paper towels; season generously with salt and rub a bit of oil all over. Grill until browned, about 2 minutes per side for medium-rare. (You might not get that much color on this steak because it’s so thin, but you don’t want it to be overcooked.) Transfer steak to a cutting board and let rest 5–10 minutes. Cut in half lengthwise with the grain, then slice thinly against the grain.
Arrange steak on a platter and spoon half of reserved salsa along with some juices over steak. Top with oregano leaves. Serve remaining salsa alongside.
Do Ahead: Zucchini salsa can be made 1 day ahead. Cover and chill.
BONUS PALEO RECIPE FROM THE FRENCH PALEO BURN Cookbook!
- 2 zucchini
- 1⁄4 English cucumber, chopped
- 10 baby tomatoes, halved
- 10 pitted Kalamata olives, halved
- 1⁄4 cup thinly sliced red onion
- 2 ounces crumbled reduced-fat feta cheese
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- salt and pepper to taste
Cut zucchini into noodle-shaped strands using a spiralizing tool. Optionally, grate them. Place "zoodles" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.
Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over "zoodle" mixture and toss to coat. Marinate salad in the refrigerator for 10 to 15 minutes, then serve.
BONUS RECIPE FROM EAT MORE BURN MORE Cookbook.
Giving you options while making recipes is important to me. Here, I urge you to make this recipe as-is. It is truly wonderful and my wife Carissa’s favorite. The pairing of poblano pepper, grilled corn and raw zucchini is a match made in heaven, and the fresh herbs and light feta cheese tops it off with brio.
To toast the walnuts, or any nuts for that matter, simply put them raw on a baking sheet, arranging them quickly in one layer. Bake in a preheated oven around 350F (180C) for about 10 minutes. You’ll start smelling them as they fill the air with irresistible scents.
- 2 ears of yellow corn, husked
- 1 poblano pepper
- 1⁄4 of a red onion, very thinly sliced
- juice and zest of 2 lemons
- 2 small zucchini, halved lengthwise and into half rounds
- 1⁄2 cup walnuts, toasted
- 1⁄3 cup Italian parsley, roughly chopped
- 1⁄3 cup mint, roughly chopped
- 1/8 cup finely chopped chives
- 1⁄4 cup extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 1 tablespoon flax seeds
- 1 cup feta, crumbled
- salt and pepper to taste
Bring your grill up to medium-high heat.
Place the corn and pepper on the grill and cook, turning often, until tender and charred in spots, 10 to 12 minutes.
Transfer the corn and peppers to a clean cutting board. Put the pepper into a re-sealable plastic bag. You should be able to remove the skin easily. Remove the kernels from the cobs and place in a large bowl. Remove the stems and seeds from the pepper and roughly chop and add to corn. Add the onion, zucchini, walnuts, parsley, mint, chives, olive oil, vinegar, and flax seeds and toss to combine. Season with salt and pepper.
Top with the feta and serve.
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