Need a happy place? You can share mine.
They say that books can take you places you never dreamed of – and that’s true – but they can also transform the place you already are. Nom Nom Paleo: Food for Humans is doing that for me right now. It’s making my kitchen my happy place all over again.
Michelle has graciously given me a recipe to share with you guys today – amazing smashed steak skewers in a cherry barbecue sauce.
First, though, I want to tell you why I love this cookbook.
1. There are cartoons
CARTOONS, y’all. I used to love Sunday morning funnies, and this book just brings it all back.
3. My kids love the recipes
Though they’re off the beaten path, my kids are loving these recipes.
Last night I made Michelle’s Crab + Avocado Temaki (aka California Hand Rolls) for dinner and they were a huge hit.
3. Gorgeous photos + visual step-by-step instructions
I love the way the cookbook is laid out visually – it makes each recipe so easy to follow.
Also, hopefully my husband and I are the only ones who will ever find the need to use a book in such a way, but either way, this thing is MADE TO LAST. Sturdy stitch binding, thick, glossy paper, and a nice, super thick cover. Everything about it exudes quality.
Want to pick this book up for yourself? Or maybe a friend? Click here to buy the newly-released Nom Nom Paleo: Food For Humans.
Smashed Steak Skewers + Cherry Barbecue Sauce
- meat pounder or small cast iron skillet
For Cherry Barbecue Sauce
- 2 tsp ghee (or fat of choice)
- ½ cup shallots (minced)
- 1 clove garlic
- 1 piece fresh ginger (peeled and finely grated - about 1 tbsp)
- 1 tbsp tomato paste
- Kosher salt
- ¼ cup coconut aminos
- ¼ cup balsamic vinegar
- ¼ cup apple juice
- 10 oz dark sweet cherries (fresh or frozen, pitted, and roughly chopped)
- ground black pepper (to taste)
Cherry Barbecue Sauce:
- Melt the ghee over medium heat in a small saucepan.
- Add the shallots and a pinch of salt and sauté until translucent, about 5 minutes.
- Stir in the garlic, ginger, and tomato paste, and sauté for 30 seconds until fragrant.
- Add the coconut aminos, vinegar, apple juice, and cherries, and bring the ingredients to a boil.
- Lower the heat and simmer for 10 minutes or until the cherry mixture is thickened. While the sauce is simmering, stir occasionally and smush the cherries against the side of the pot.
- Season the sauce with salt and pepper to taste. Transfer the sauce to a bowl and set aside.
Smashed Steak Skewers:
- Cut the steak in half lengthwise (along the grain). Then, slice the steak in half across the grain, then in fourths, and finally in eighths. You should end up with sixteen rectangular pieces of meat. Carefully stab each chunk of meat through the center with a skewer.
- Now comes the fun part: grab a hefty meat pounder or small cast-iron skillet, and smash each steak skewer until it’s about ½ inch thick. Season the beef with salt and pepper, and brush both sides with melted ghee.
- Fire up your backyard grill, and cook over high heat for 1-2 minutes on each side.
- Rest the meat skewers for 5-10 minutes before brushing on the cherry barbecue sauce.
- A garnish of fresh scallions is optional, but it can instantly transform this rugged plate of skewers into a more refined dish.
- Serve immediately.
Want More Featured Cookbook Recipes?
Here are a few of my favorites:
Honey Mustard Chicken – With just five minutes of prep and only a few simple of ingredients needed, this yummy honey mustard chicken is one of my favorite easy recipes for busy weeknights. It was created by my daughter Katie, who just published a cookbook with her friends called Chef Junior.
Paleo Bread – This light, fluffy paleo bread from Ditch The Wheat’s cookbook takes about 10 minutes of hands-on time to make. My kids literally do a happy dance every time I pull a loaf out of the oven.