Marinated Beef with Pineapple
Arugula-Jicama Salad
Ingredients
- 1 onion, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 2 cloves garlic, minced
- ½ cup chopped fresh pineapple
- 2 Tbsp salt-free Southwest seasoning (see Note)
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp pepper
- 1 (3-lb) boneless chuck-eye roast, cut into 2-inch pieces
Instructions
- Combine onion, bell pepper, garlic, pineapple, seasoning, oregano, salt, and pepper in a large zip-top plastic freezer bag; add beef. Seal bag, and chill 8 hours.
- Preheat oven to 450°F. Remove beef and other ingredients from bag, and place on a large rimmed baking sheet.
- Bake 25 to 30 minutes or until beef is browned and cooked to desired doneness, stirring occasionally.
Side Dish Ingredients
- 1 (5-oz) pkg baby arugula
- 1 jicama, peeled and diced
- 3 Tbsp fresh lime juice
- 3 Tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp ground cumin
Side Dish Instructions
- Combine arugula and jicama in a large bowl.
- Combine lime juice, oil, salt, pepper, and cumin; drizzle over jicama salad. Toss and serve immediately.
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