It’s here, it’s here! In celebration of our new book, The Whole30: The 30-Day Guide to Total Health and Food Freedom, we’re giving you a sneak-peek of some of our favorite recipes. Like what you see? You can order The Whole30 using one of the links at the bottom of the page, or purchase it at your local bookstore and start enjoying the tasty flavors of more than 100 brand-new, Whole30 compatible recipes right away. (And don’t forget to come see us in person on the Whole30 Book Tour!) Finally, score some gorgeous PDFs of these recipes by subscribing to Wholesome, our free Whole30 newsletter.
Okay, enough talking. Let’s feature our fifth recipe, our Grilled Steak with Garlic-Shallot Puree and Avocado!
Grilled Steak with Garlic-Shallot Puree and Avocado
From The Whole30: The 30-Day Guide to Total Health and Food Freedom. Serves 2
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
2 steaks (5 ounces each) for grilling (sirloin, strip, rib eye, tenderloin)
1 teaspoon salt
1 teaspoon black pepper
2 cloves garlic, peeled
1 shallot, peeled
2 tablespoons extra-virgin olive oil
1 avocado, split lengthwise, pitted, and peeled
REMOVE the steaks from the refrigerator 30 minutes before cooking. Preheat a grill to high heat (500°F) and the oven to 350°F. Line a baking sheet with foil.
MIX the salt and pepper in a small bowl and use two-thirds of the mixture to season the steaks.
TOSS the garlic and shallot in 1 tablespoon of the olive oil and arrange on the prepared baking sheet. Season evenlywith the remaining salt and pepper. Roast in the oven for 25 minutes, until the cloves are soft throughout. Transfer the garlic and shallots to a food processor, add the remaining 1 tablespoon olive oil, and puree. Transfer the puree to a dish, cover with foil to keep warm, and set aside.
LAY the steaks on the hot grill and sear for 2 to 3 minutes. The steaks should pull off easily when they are seared. Turn the steaks over and sear the other side—the second side doesn’t take as long, 1 to 2 minutes, or to desired doneness (see chart on page 154). Let the steaks rest for 5 to 10 minutes.
MEANWHILE, sear the avocado halves pitted side down on the grill until lightly browned, 3 to 4 minutes.
ARRANGE the avocado and steaks on plates and top the steaks with the warm garlic and shallot puree.
TEMPERATURE GUIDELINES FOR STEAK:
RARE: 120° to 125°F
MEDIUM RARE: 130° to 135°F
MEDIUM: 135° to 140°F
MEDIUM WELL: 140° to 150°F
WELL DONE: 155°F+
To achieve the perfect temperature, remove your steak from the oven 5°F early, as it will continue to cook while it rests. For example, if you want your steak medium-rare, remove it from the heat at 125° to 130°F.
NOTE: For safety reasons, the United States Department of Agriculture recommends cooking all steak to a minimum temperature of 160°F.
Header photo credit: Stephanie Gaudreau
Recipe photo credit: Alexandra Grablewski
