You don’t need a baked potato to have a beautiful and substantial paleo and keto friendly steak dinner! Enjoy these two side dishes for other meals as well.
2- approx 14-16 oz boneless ribeye steaks
1 cup Extra Virgin Olive Oil
3 garlic cloves minced
3 shallot cloves minced
3 tbsp fresh basil minced
2 tbsp fresh Italian flat leaf parsley, minced
2 tbsp fresh rosemary, minced
2 tbsp dried oregano
3 tbsp red wine vinegar
Sea salt and fresh ground pepper
In a bowl, combine all the ingredients for the marinade and season with salt and pepper to taste. Pour half of the marinade into a separate container. Add the steaks and marinate for at least 20 minutes at room temperature.
Preheat grill at high heat. Cook the steaks for 5-7 minutes per side (or adjust for your preferred level of doneness).
Spread remaining (reserved) marinade on top of steak when serving.
Yellow Cauliflower with Olive Oil & Lemon:
Steam top florets of cauliflower. Remove from heat and cool down with cold water. Put in bowl and drizzle with olive oil and squeeze juice of ½ lemon. Season with salt to taste and toss.
Balsamic Rainbow Chard:
- 1 bunch Swiss Chard (Rainbow or Other)
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Sea Salt
Wash and trim bottoms of chard, cut into ribbons. Heat about a tablespoon of olive oil in a pan and saute the chard, but do not overcook. When done, splash with balsamic vinegar, season with sea salt and toss.