Paleo Bistek & Onions is a Paleo Puerto Rican recipe that is almost as simple as it’s name; with only 6 ingredients including beef, onions, fat, coconut vinegar and seasoning. It’s really a basic, cost effective, cube steak recipe. This is an absolute staple dinner for us and is something we make when we’re tired or trying to save money – because it is cheap and easy and awesome. A note about this recipe: we want to make sure that the meat is always moist, so if the liquids evaporate, you’ll want to add a little bit of vinegar and a little bit of either oil or fat to keep everything nice and juicy. It shouldn’t take much, maybe a tablespoon of each if you need.
Angel asked me an interesting question the other day, “Do you think your childhood self would be proud of who you are today?” I’m not really sure what he was expecting, but I answered honestly, “Yes.” He looked a little surprised and asked me why I felt this way. I said quite simply that when I was a kid, I always loved art and cooking and I wanted to be in a big company (being from a small town). Today, I get to work with both every day. I manage a creative team for a Fortune 7 company, have authored a cookbook, found the love of my life, use all of my degrees in visual communication design and photography, hire my own people, and get to do what I really love with Paleo Effect, which is all of the above. It made me think of how lucky I am to have all of that by age 30. I may not be done in life, but its pretty awesome to know that I accomplished everything I set out to do. Now I just get to make new goals!
Recipe: Paleo Bistek & Onions
- 4 Beef Cube Steaks*
- 2 White Onions
- 1 Tbsp Pork Lard**
- 1 ¼ Tbsp Paleo Adobo Seasoning
- 2 Tbsp Coconut Vinegar
- 1 Tbsp Olive Oil
- *If you are buying your cube steak, you’ll want to shoot for getting cube steak that has been cut the same day. If you are making it, just buy top round or top sirloin and pound the living daylights out of it with a meat tenderizer until it is very thin – about ¼” thick.
- **You can use any type of animal fat. The key here is to use animal fat. Oil will work, but cube steak is so thin that if you just use olive oil, it will be a little oily which is not the intent of this recipe.
- Heat the olive oil over medium-high (~7) heat. Slice the onions into thin slices (about 1/8 – ¼” thick) and add them to the hot oil. You will want to stir these frequently and cook them until they are browned (this should take only a couple of minutes), then turn the heat down to medium (~5).
- Take 1 tablespoon of Paleo Adobo Seasoning and dust each side of the cube steaks. After each side is dusted, use 1 tablespoon of coconut vinegar to sprinkle them on each side again.
- Add the remaining ¼ tablespoon of Paleo Adobo Seasoning and 1 tablespoon coconut vinegar to the onions and stir. Make a hole in the onions and place the cube steak in the hole, then cover the cube steak with onions. We want the meat in direct contact with the pan, but also want to cook everything, uncovered, in the same pan. Easy.
- As soon as the meat starts to turn brown around the edges, flip the meat with a fork. Make sure there aren’t too many onions under it, as we want to keep contact with the pan, and cover with onions. Cook, uncovered, until cooked through – this should not take but a few minutes depending on the size of your meat.
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4