Whether you’re on Paleo, AIP or doing a Whole30 or 21dsd, this grilled steak & fresh cucumber noodle bowl will hit the spot!
Yazum! This was so fresh and delicious. Yazum is not a foreign language for the word “delIcious” by the way, but the exact sound that exited my mouth when I twirled a cucumber noodle around a tender piece of grassfed grilled steak.
Wish me luck – tomorrow I have to call ABC Kitchen at exactly 8 am to get a dinner reservation for a bachelorette party I am planning in NYC. My poor Sprint cellphone service could make or break the whole shebang. It’ll probably all work out – I am just being dramatic for sensational reading purposes.
I do have several more trips this year to look forward to – Atlanta for a wedding, NYC for some bacheloretting, Sedona and Scottsdale for the honeymooning, then Florida for the holidays. Dats a lot of stinky airplane.
I’ll actually be moving to Atlanta for a few months in January for school… more on that later, but I am excited to explore a new city. You would think I wouldn’t be sick of Chicago after only 16 months of living here, but you would be wrong. I’m in a land of sidewalks with nowhere to go but into a rubber-floored gym.
My body wants grass bad, and not the kind that would get me in trouble with the law. That just reminded me – I rolled around the grass in San Diego and my back got eaten alive by a bunch of flies that bite. Didn’t know that was a thing.
- 1 large English cucumber
- 12 oz skirt steak
- 1 tsp grated ginger
- 1 tablespoon coconut aminos
- 1/2 tablespoon lime juice
- 1/4 cup sliced mint
- sea salt
- olive oil
- Preheat a grill to medium-high. Remove skirt steak from fridge 30 minutes prior to grilling and sprinkle with ¼ tsp salt. Brush each side with olive oil to prevent sticking. Grill about 4-5 minutes per side to your desired doneness. Mine is grilled medium-rare and let rest 5 minutes before slicing.
- Meanwhile, use a spiralizer to make long cucumber noodles. Do so by slicing the cucumber in half width-wise and spiralize each half. Alternatively, you can use a julienne peeler to create long noodles.
- Place cucumber noodles in a strainer set over the sink. Toss with ¼ tsp sea salt and let sit for 10 minutes. The salt helps the cucumber “sweat” out extra moisture. Remove excess liquid from cucumber by squeezing noodles with your hand.
- Toss cucumber noodles and remaining ingredients in a bowl. Top with thinly sliced skirt steak and serve.
Got the grill out? Try my Grilled Chicken Kabobs with Orange, Olive & Oregano!