Marinate Overnight
Pineapple Beef
Roasted Cauliflower Steaks
Ingredients
- ½ onion, coarsely chopped
- ½ red bell pepper, coarsely chopped
- 1 clove garlic, minced
- ¼ cup chopped pineapple (see Note)
- 1 Tbsp Southwest seasoning (or use fajita seasoning)
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp pepper
- 1 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 rimmed baking sheet.
- Bake 25 to 30 minutes or until beef is browned, stirring occasionally.
Side Dish Ingredients
- 1 small head cauliflower
- 1½ Tbsp avocado oil
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F; place a rimmed baking sheet in oven while preheating.
- Remove stems from cauliflower. Cut down the center of head, and divide in half. Cut halves into ¾-inch steaks. Cut ends of cauliflower head into large florets.
- Combine steaks, florets, oil, garlic, salt, and pepper; spread in a single layer on preheated baking sheet.
- Bake 30 to 35 minutes or until browned and tender, turning once after 20 minutes.
Paleo Meal Plan
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