Paleo BBQ in a Pinch
After a month long hiatus due to busy schedules, we are back. Whilst attempting to manage our time and schedules, but not wanting to miss out on a early BBQ season, we came up with a tasty and lightening quick recipe to make a whole meal on a charcoal, gas will work as well, bbq in less than 30 minutes. This could easily be an episode on one of those TV shows.
Without hesitation, here is our brainstorm.
Recipe: Grilled Skirt Steak, Roasted Yams and Spinach Lettuce Wraps
Ingredients
1 and 1/2 pounds of skirt steak
1 teaspoon of sweet Spanish smoked paprika
1 teaspoon of mayonnaise mixed with 1/2 teaspoon of hot sauce
Instructions
Fire up your charcoal BBQ, or light up your gas grill for indirect grilling. While the grill is warming, place the yam disks on a large piece of aluminum foil. Coat the yams in a big glug of olive oil and add salt and pepper to taste. Fold over the foil to make a pouch and place it on the cooler side of the grill
Combine the paprika, salt and pepper to make a rub and rub over the skirt steak. When the yams have been on the heat for about 15 minutes, place the steaks over the hot part of the grill. Grill one side of the steak for 5 minutes, then turn the steaks and cook for an additional 3 minutes, or until desired doneness is achieved.
Remove the yam pouch and steaks from the grill. Let the steaks rest for 10 minutes, then slice thinly. Remove the yams from the foil and slice them into slices that are about the same size as the steak slices. Take a boston lettuce leaf, and stuff it with some steak, yams, and raw spinach. Spoon on some of the mayonnaise mixture, roll it up and enjoy
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Tags: BBQ , lettuce wraps , skirt , steak , yams
