Coconut-Almond Sauce Steak
Grilled Baby Bok Choy
Ingredients
- 1½ lb skirt steak
- 1 tsp salt
- 1 tsp pepper
- ¾ cup light coconut milk
- ¼ cup almond butter
- 3 Tbsp raw honey
- 2 Tbsp lime juice
- 2 Tbsp coconut aminos
- 2 tsp fish sauce
- ½ tsp crushed red pepper
Instructions
- Preheat grill to medium-high heat. Sprinkle steak with salt and pepper. Grill, covered, 4 to 5 minutes per side or to desired doneness. Let stand 10 minutes before thinly slicing across the grain.
- Meanwhile, whisk together coconut milk, almond butter, honey, lime juice, coconut aminos, fish sauce, and red pepper in a large saucepan. Cook over medium-high heat 3 to 4 minutes or until sauce is smooth and thoroughly heated. Serve with steak.
Side Dish Ingredients
- 2 Tbsp avocado oil
- 2 Tbsp Sriracha hot sauce
- 1 Tbsp rice vinegar
- 1 Tbsp coconut aminos
- 1 tsp raw honey
- ½ tsp fish sauce
- 6 heads baby bok choy, quartered
Side Dish Instructions
- Preheat grill to medium-high heat. Whisk together oil, Sriracha, vinegar, coconut aminos, honey, and fish sauce. Brush mixture over bok choy.
- Grill bok choy, covered, 2 minutes per side or until lightly browned.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
