We are full swing into CrossFit Love’s Paleo Love 30 day challenge, and our recipe for today is Grilled Ribeye with Roasted Broccoli. For those of you who are unaware of CrossFit Love’s challenge for the new year, it is a strict 30 day Paleo Challenge. That means absolutely no grains, no dairy, no sugar (not even stevia), and no processed foods (i.e.-protein powder, nut or coconut flours, or Larabars to name a few). If you check out the link for the challenge you will also see penalties for cheats during this 30 days, ouch! Although Bill and I only feed into our 20% with paleo friendly desserts posted here on our website, we decided to take it upon ourselves to participate in this killer challenge. Our diets can all use a good clean-up every now and then, and the new year is the perfect time to do so!

Many of you may not know, I (Hayley) do not eat beef, or pork for that matter-I know, I know, but bacon, how could I??? Shhh keep it on the Paleo down low…surprisingly, I accidentally stopped eating beef a few years ago. I never really had much of a taste for beef, and unfortunately for me, one night I had some beef stew and immediately felt sick. Safe to say, that was the end of beef for me. I do however believe that grass-fed beef is a fantastic source of protein, and I highly recommend it to others. Bill on the other hand, is quite the carnivore, and will take a steak anytime! This dinner that we are featuring was of course for him.

The roasted broccoli for this dish was a side dish that I started making last year. Many lunches of mine last winter consisted solely of roasted asparagus and broccoli. I love how warm and crispy the edges of the broccoli gets from roasting in the oven, makes my mouth water just thinking about it. I love broccoli raw, steamed, grilled, and sauteed, but there is something comforting to me when I sit down with a steaming bowl of roasted broccoli.

Okay people, Bill here. Lets talk beef! For grilling, I love to use grass fed ribeye steaks. They seem to have the perfect combination of flavor and fat. You’ve probably heard it before, but you want a cut of meat that has marbleized fat within it. This helps to keep the meat juicy and flavorful throughout cooking – and the ribeye cut typically fits this profile. In addition, ribeyes are in the middle of the road in terms of price (definite plus), and are often cut with generous thickness (1″ – 1.5″) which lends itself well to the intensity of grilling.

Now lets talk grilling. If you’ve covered yours up for the winter, you’ll definitely want to go dust it off and make sure you’ve got some propane on hand. A screamin’ hot grill works best for thick cuts of steak, so let it preheat until it reaches at least 500 degrees. You want to achieve a good sear, and also deliver some heat to the center of the meat as well. For a 1.25″ thick steak*, 12 minutes total on the grill will give you a medium steak (*varies depending on steak thickness). In my opinion, this is a nice compromise between playing it safe and not overcooking the darn thing. If you’ve gone the extra mile to get a gorgeous slice of grass-fed, ribeye heaven, then you’ll also want the steak to look amazing when it comes off the grill. Here’s how to deliver perfect grill marks, every time.

Okay, got it? After you’ve grilled your steak, let it rest 5 minutes before devouring it. Resist the temptation to eat it immediately. This 5 minute rest allows the juices to re-enter the meat.

Ingredients (Steak):

• Grass-fed, ribeye steaks (1 per person)
• Kosher salt
• Pepper, if desired

Process (Steak):

1. Remove steak from refrigerator 20-30 minutes before grilling, to bring up to room temperature.
2. Preheat grill until it reaches 500 degrees.
3. Sprinkle kosher salt on each side of the steak.
4. Place steak on grill, cook 6-7 minutes per side (until desired internal color is achieved).
5. Allow steak to rest 5 minutes before serving.

Ingredients (Broccoli):

• 3-4 cups broccoli florets, washed
• 2 tablespoons olive oil
• Salt and pepper to taste

Process (Broccoli):

1. Preheat oven to roast at 400.
2. In a Pyrex dish, toss broccoli in olive oil, salt and pepper.
3. Roast for 30 minutes, or until the edges are crispy.
4. Serve.

[Printer-friendly version – click here]

These two delicious flavors are an excellent compliment to one another. This was my first time having Hayley’s roasted broccoli, and it is now a favorite of mine! If you’re not a beef eater like Hayley, roasted broccoli also goes well with fish or chicken.