Paleo Thin Steaks, Mashed Butternut Squash, Roasted Cauliflower, and Butternut Squash Focaccia Bread
Monday's Menu:
Print the Paleo Butternut Squash Focaccia recipe here!
Print the Paleo Breaded Thin Steaks, Butternut Squash Mash, and Roasted Cauliflower recipe here!
The time finally came that I remembered to pick up some thin steaks from the grocery store. As I mentioned in a previous post, I've had a hankering for these for a while now yet kept forgetting to buy them! It's been many years since I've cooked these (or had them prepared for me) and in that former life I most certainly wasn't eating Paleo or Whole 30, although a couple of times I know we prepared them to be low carb (ie: no breading at all).
This evening, much like many others, I decided to wing the breading mixture as I have gotten rather accustomed to cooking Paleo and Whole 30 friendly. I was not disappointed. The meal itself was very easy and quick to prepare. The Paleo focaccia bread takes a little TLC to prepare but I doubled up the usage of the required mashed butternut squash so that the extra effort was not in vain! Everything prepared was Whole 30 friendly (although Whole 30 prefers you not to have any bread like substance) and of course, Paleo.
The meal (Paleo and Whole 30 friendly): almond flour breaded thin steaks, butternut squash mash, roasted cauliflower, and butternut squash focaccia bread.
Shopping List
- organic thin sliced eye of round steak(s)
- 5 organic large eggs
- 3/4 cup cooked, mashed butternut squash
- 1/2 to 1 cup cauliflower
- 2 tbsp flax meal
- 5 tbsp coconut flour
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1 tsp olive oil
- 1 tbsp coconut oil
- 1/4 cup (approximately) almond flour for coating the steak
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1 tsp turmeric
- 1/2 tsp truffle salt
- thyme and rosemary OR oregano to sprinkle over the focaccia
- sea salt to taste
Paleo Butternut Squash Focaccia Bread: I suggest starting this first as the mashed butternut squash needs to boil and simultaneously you can begin roasting the cauliflower.
Preheat the oven to 375* F. Fill a medium to large sauce pan halfway with water and your cubed butternut squash. Bring to a boil and allow the squash to cook until soft. (While this is boiling, you can start on the cauliflower below.) Once the squash is soft, carefully drain the water using a colander and mash the squash. I used my OXO immersion blender for this. Set aside 1/4 cup mashed butternut squash for the bread, leaving the remaining in the saucepan on low heat.
Mix together 2 tbsp flax meal, 5 tbsp coconut flour, 1/4 tsp baking soda, 3/4 tsp salt in a medium sized mixing bowl. Add in 4 large eggs, 1/4 cup mashed butternut squash, and 1 tsp olive oil (or coconut oil). Using a hand mixer, blend all of the ingredients together until well combined. Allow the batter to rest for about 5 minutes so the coconut flour absorbs some of the moisture.
Using either a non-stick baking sheet or a parchment paper lined baking pan, spoon the batter onto the surface and shape the focaccia loaf into the shape you desire so long as it is about 1/4 - 1/2 inches in thickness. You can imprint dimples into the bread using your fingers if you'd like for it to more closely resemble true focaccia bread. I sprinkle the top with sea salt and herbs such as thyme and rosemary or oregano.
Bake for 12-15 minutes until it is firm and golden brown on the edges. Once removed from the oven, let it cool as it will continue to cook a little more before serving.
My slightly adapted version of the focaccia bread came from Lovely Crafty Recipes.
Oven Roasted Cauliflower: Wash and slice your cauliflower florets from the main stem. Remove as many as you'd like for your serving size. Spray a foil lined baking sheet with coconut oil or olive oil spray, or you can toss the cauliflower in 1/2 tbsp olive oil or coconut oil. Sprinkle with truffle salt and chili powder, then place in the oven to roast for 30 (or more) minutes on 375* F or until roasted to your preference. I usually roast at 350* F but because the oven is in use for the focaccia bread I roasted at 375*.
Breaded Eye of Round Thin Steaks: Combine (approximately) 1/4 cup almond flour with 1 tsp garlic powder, 1/2 tsp chili powder, 1/2 tsp paprika, and a dash of sea salt. Mix one egg in a separate bowl and dredge the steak through the egg to fully coat both sides. Then dredge the steak through the breading mixture to fully coat both sides. Using a non-stick skillet over medium heat, melt 1 tbsp coconut oil (or use olive oil). Once melted, saute the steak for about 2-4 minutes each side until cooked through. I flipped mine four times to insure it was fully cooked and to help lessen the meat from toughening up.
Butternut Squash Mash: You can get wild here and truly add whatever you'd like. The remaining 1/2 cup of mashed butternut squash (approximate serving size) has been on low heat since the focaccia bread was made and while preparing the other dishes. It's important to stir this occasionally so it doesn't burn or stick of course. I added in sea salt and 1 tsp turmeric and enjoyed the flavor, but again you can add whatever seasonings you like. It naturally has a semi sweet flavor so it doesn't need much if anything at all to be delicious in my opinion!
Once everything is cooked serve promptly while hot and you have yourself another tasty and healthy Paleo and Whole 30 friendly meal!
I hope you enjoyed this recipe post and if so please share with someone! The new year is here and we're all aiming to improve our health and fitness. Isn't that an annual resolution? It always is for me!
Make sure to subscribe to my blog below so you do not miss out on any future posts. My goal is to continue sharing a recipe every Monday, but I am open to feedback if you'd like more frequent recipe posts OR for suggestions on things you'd like for me to prepare. I'm game to try any new recipe even if I have to figure out how to convert it to Paleo (and/or Whole 30).
Meanwhile, you can also check out my previous recipe posts here that have all been Paleo and/or Whole 30 thus far.
XOXO
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