I did a thing… and I’m more excited about this concept than any other cookbook I’ve done. (And with three other cookbooks in the family, that’s saying something.) The Whole30 Friends & Family is all about helping you stay social AND honor your Whole30 commitment. With four Whole30 cookbooks and thousands of free recipes via our blog and @whole30recipes, it’s never been easier to make Whole30 meals at home. But still, in DM and email, you continue to tell me that navigating social gatherings during your Whole30 (and even into your Food Freedom) can feel daunting.
So, I wrote you an entire book with 150 ALL NEW recipes, designed to make every invitation, gathering, and hosting event feel effortless, taste delicious, and foster community.
You can honor your health commitments while enjoying time with family and friends, and The Whole30 Friends & Family shows you how. It has twenty-two complete menus for everyday social occasions, from brunches to baby showers, movie night to tailgating, birthday parties to beach picnics, and EVERY SINGLE RECIPE is Whole30 compatible! No more questioning the host, scraping off the cheese, or gnawing on a piece of dry broccoli ‘cause there’s sugar in the Ranch. NEVER AGAIN.
The Whole30 Friends & Family features snacks, dips, shareable bites, mains, sides, drinks, and more. The menus are designed to help you host like a boss, contribute to the office pot luck, bring a dish to your book club … or make the entire Game Night menu for dinner on a random Wednesday. Because these 150 all-new recipes may be curated by event, but they’re also mix-and-match deliciousness perfect for everyday Whole30 meals.
Today, we’re sharing ONE sneak peek recipe with you from the Family Game Night menu: Charred Pepper Steak Tacos with Citrus Chimichurri. So gather, eat, and be merry… and see you back here on the blog with more details soon. XO Melissa
Charred Pepper Steak Tacos with Citrus Chimichurri
The chimichurri sauce—spiked with orange and lime juice—is a refreshing addition to the rich flavor of the ancho-and-cumin-rubbed steak. These tacos are a little messy to eat, but they sure are tasty! Serve with lots of napkins and a sense of humor.
PREP: 20 MINUTES | COOK: 15 MINUTES | STAND: 15 MINUTES | TOTAL: 50 MINUTES
FOR THE CITRUS CHIMICHURRI
1 orange
1 lime
1 cup lightly packed, roughly chopped fresh parsley
1 cup lightly packed, roughly chopped fresh cilantro
1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1/4 cup chopped shallot
2 cloves garlic, coarsely chopped
FOR THE STEAK AND PEPPERS
2 red, yellow, and/or orange bell peppers, halved lengthwise and seeded
2 tablespoons extra-virgin olive oil
1/2 teaspoon ancho chile powder
1/2 teaspoon cumin seeds
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon black pepper
1 flank steak or skirt steak (8 to 10 ounces)
TO SERVE
Shredded cabbage
Diced avocado
Roasted and salted pepitas
MAKE THE CITRUS CHIMICHURRI
REMOVE 1 teaspoon zest and 1 tablespoon juice from the orange. Remove 1⁄2 teaspoon zest and 1 teaspoon juice from the lime. In a blender or food processor, combine the orange juice and zest, lime juice and zest, parsley, cilantro, olive oil, vinegar, shallot, and garlic. Pulse several times, then puree until almost smooth. Transfer to a bowl and cover until ready to serve.
MAKE THE STEAK AND PEPPERS
ADJUST the oven racks so one is about 6 inches from the broiler heat. Preheat the broiler. Line a large rimmed baking pan with foil. Place the peppers on the foil, cut sides down, and drizzle with 1 tablespoon of the olive oil. Broil the peppers for about 8 minutes, until charred and just tender. Carefully enclose the peppers with the foil; let stand for 10 to 15 minutes. Peel and discard some of the charred skin.
MEANWHILE, preheat a grill or grill pan over medium-high heat. In a small bowl, combine the ancho chile powder, cumin seeds, garlic powder, salt, and pepper. Rub the steak with the remaining 1 tablespoon olive oil; sprinkle both sides with the seasoning.
GRILL the steak, turning once halfway through, for 7 to 8 minutes, or to desired doneness (145°F for medium). Transfer the steak to a cutting board; tent with foil and let rest for 5 minutes.
THINLY slice the steak.
FOR each taco, place four or five slices of steak inside a pepper half. Drizzle with the chimichurri. Top with cabbage, avocado, and pepitas.
Excerpted from The Whole30 Friends & Family. Copyright © 2019 by Melissa Urban. Used by permission of Houghton Mifflin Harcourt. All rights reserved. Photography by Ghazalle Badiozamani. Whole30 is the legally registered trademark of Thirty & Co. LLC.
