Usually I’d buy beef fillet or some rambunctious beef steaks if I’m serving red meat. When the butcher suggested a couple of top side of beef cuts I thought I’d give it a go. They were actually a lot cheaper than fillets and just as succulent. I cooked these as if they were steaks, my liking is as rare as possible, including blood. Maybe my inner cavewoman was always there before I started eating a Paleo diet? Back to the food…
Being Paleo means I can eat lean meat as much as I like, but to be honest red meat is something we have once or twice a week. Here’s a simple yet delicious recipe which is perfect for entertaining guests, or wining and dining someone special. 😉
Let’s get marinating
- 2 cloves of Roasted garlic*
- Oil of your choice (mine is red palm oil)
- Juice of 1 Lemon
- Small handful of flat leaf parsley
- 4 sprigs** of Thyme
- 1 tsp of raw honey
- 1 tsp of oil
- 2 Top side of beef cuts.
- To create the marinade, firstly roast the cloves of garlic. You can see how to do that below.
- Chop the flat leaf parsley, remove the Thyme leaves from the sprigs.
- Place everything in a bowl and mix.
- Simply slather the marinade across, wrap in foil and leave in the fridge for 2 hours.
- Take a griddle pan and heat, but do not add oil.
- Place the beef in the pan and cook to your liking.
- Serve and demolish immediately.
- Double the ingredients for 4 people, etc.
*Roasted garlic is seriously easy to make – check it out here.
**A sprig of thyme is a twig, like this:
Anything, roasted vegetables, steamed broccoli, cauliflower rice, sautéed spinach the list is endless as pretty much anything goes with beef.
Let me know if you make it, and feel free to send your pictures! I love food pictures, don’t you?