Ribeye steaks get lots of love, but there’s something about a ribeye roast that makes for an unforgettable meal. Tender, juicy, marbled to perfection, it’s a main course that’s perfect for anytime, but especially a holiday table.

And we went for the best with this recipe—specifically a ButcherBox grass-fed ribeye roast. Just a few minutes of prep the night before and five ingredients bring out the premium taste of this cut with a beautifully roasted and garnished presentation to wow the guests.

Ingredients:

Instructions:

Mix all ingredients together and rub over the ribeye roast. Wrap the roast in plastic and refrigerate overnight.

Preheat oven to 225°F. Discarding the plastic wrap, place the roast on a wire rack set over a sheet pan. Season the roast with additional kosher salt and freshly ground black pepper and bring to room temperature (about 30-40 minutes).

Place the roast on the oven center rack and cook for 90 minutes (or until thermometer inserted into thickest part reads 110 ºF).

Remove the roast from the oven and let it rest for at least 30 minutes or up to 2 hours.

About 40 minutes before serving, preheat the oven to 425°F. For medium-rare, cook the roast for 20 more minutes or until a meat thermometer inserted into thickest part reads 125°F.

Let the roast rest again for 20 minutes before slicing. Enjoy!

Serving Suggestion: Serve with our chimichurri sauce for big and bright flavor.

Nutritional Information (per serving):

  • Calories: 378
  • Net Carbs: 2.1 grams
  • Total Carbs: 2.5 grams
  • Fat: 22.4 grams
  • Protein: 40 grams

And Now For the Giveaway…

I’ve teamed up with my friends at ButcherBox for a delicious holiday giveaway you don’t want to miss. Imagine heritage breed turkey, juicy ham, ribeye roast, leg of lamb, plus a whole beef tenderloin on your holiday table? Do I have your attention now? To make those meaty dishes even better, I’m throwing in a perfect holiday collection of Primal Kitchen® dressings and marinades, sauces, oils, and more. That’s over $250 worth (per winner) of delicious Primal goodies for your holiday table!

Most of you have heard me talk about ButcherBox before, so you know they’re my favorite source of 100% grass-fed beef, free-range organic chicken, heritage breed pork, and wild-caught Alaskan sockeye salmon. Each month, ButcherBox curates a one-of-a-kind selection of the healthiest, tastiest meats, humanely raised and free of antibiotics and hormones. Their meat is never taken from feedlots. That’s peace of mind and top-notch quality—not to mention excellent eating.

To Enter:

1. Follow @marksdailyapple, @primalkitchenfoods & @butcher_box on Instagram.
2. Enter your email on the giveaway entry page (click here).

I’ll be choosing a total of 4 winners each who will win their very own ButcherBox ($130 value) + $130 in Primal Kitchen products!

Fine Print: Open to U.S only. Must be 18 years or older to win. The winners be announced and contacted on November 21st.

Good luck, everyone!

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The post Ribeye Roast + A Huge Holiday Giveaway appeared first on Mark’s Daily Apple.

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Hearty salads have the best of all worlds: ample protein, copious vegetables, and big flavor. And when they’re seasonally inspired? All the better…

We’re loving this earthy autumn dish right now. Seared steak, fall vegetables and tangy mustard vinaigrette—together they make the perfect salad supper.

Servings: 3

Prep Time: 30 minutes

Cook Time: 90 minutes

Ingredients:

Salad:

  • 3 cups cubed Butternut Squash
  • 1 large Delicata Squash, seeds removed and sliced into rings (about 1.5-2 cups)
  • 1 head Cauliflower, cut into florets
  • 1 lb. Brussels Sprouts, halved
  • 1 Tbsp. chopped Fresh Rosemary
  • 4 cloves Garlic, grated
  • 3 cups chopped Lacinato Kale
  • 1/4 cup Primal Kitchen® Avocado Oil or Olive Oil
  • Salt and Pepper
  • 1 medium Apple, quartered and thinly sliced

Steak:

  • 1 lb. Tri-Tip Steak (but feel free to use another cut like sirloin, skirt, etc.)
  • 1 Tbsp. Primal Kitchen Avocado Oil
  • 1/2 Tbsp. Red Wine Vinegar
  • 2 cloves Garlic, grated
  • Salt and Pepper

Dressing:

Instructions:

Preheat your oven to 375 degrees Fahrenheit. Toss the butternut and delicata squash with 1.5 tablespoons of avocado oil and a sprinkle of salt and pepper. Lay the squash pieces on a parchment covered sheet pan in a single layer. Roast for 20 minutes, flip the squash over and roast for an additional 20 minutes, or until the squash is nicely roasted.

Toss the brussels sprouts and cauliflower florets in 1.5 tablespoons of oil, rosemary, garlic, and a pinch of salt and pepper. Lay the brussels sprouts cut side down on a parchment covered sheet pan. Roast for 20 minutes, or until the underside of the Brussels sprouts are golden, then flip over and roast for an additional 10 minutes or until tender.

Massage the chopped kale in the last tablespoon of oil and a pinch of salt and arrange on a sheet pan. Roast for around 10-15 minutes.

Lay the cauliflower on another sheet pan and roast for 20 minutes. Give the florets a shake or flip and continue roasting until browned and tender.

Place a seasoned cast iron pan in the oven to preheat for 15-20 minutes. In a small bowl, combine the avocado oil, red wine vinegar, salt and pepper. Toss the steak in the mixture and allow it to marinate for about 10 minutes.

Once the pan is very hot, place it over a burner on medium heat. Add the steak and sear it for 1-2 minutes on each side. Transfer the pan to the oven and continue cooking until it reaches your desired internal temperature (125 degrees for rare, 135 degrees for medium-rare, 145 degrees for medium). Remove the steak from the pan and allow it to rest for 10 minutes before slicing.

To make the dressing, whisk all of the dressing ingredients together and add salt and pepper to taste.

Combine all of the roasted vegetables together in a large bowl. Top with the sliced steak and apple slices and drizzle on the dressing.

Nutrition Information per serving (¼ of recipe):

  • Calories: 618
  • Total Carbs: 48 grams
  • Net Carbs: 35 grams
  • Fat: 35 grams
  • Protein: 35 grams

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Pasta night needn’t be a thing of the past when you adopt Primal Blueprint eating principles. While there’s a host of packaged paleo and even keto pasta choices out there these days, the simplest, whole food option is the humble spaghetti squash.

Here we’ve taken full advantage by using the remaining shell as a festive bowl once we’ve shredded the “noodles” from the inside. Make yours a totally custom creation with these three delicious Primal recipes.

Italian Spaghetti Squash

Servings: 2

Prep Time: 20 minutes

Cook Time: 75 minutes

Ingredients:

  • 1/2 tsp onion powder
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 6 fresh basil leaves
  • 1 cup spaghetti squash, cooked and “shredded”
  • 1/2 medium red onion, sliced
  • 1 green pepper, sliced
  • 8 oz ground beef
  • 1 1/2 cup Primal Kitchen® Roasted Garlic Marinara Sauce
  • 1 cup mozzarella cheese

Instructions:

Slice spaghetti squash and scoop out seeds from inside.

Bake in a dish with a small layer of water for about 40 minutes at 400 F.

Let squash cool and use a fork to separate “noodles.”

Chop bell pepper and red onion into thin slices.

Mix the ground beef with herbs and salt. Make 1-inch meatballs.

Place meatballs and veggies on a parchment lined roasting pan, and cook at 400 degrees Fahrenheit for 15 minutes. (Make sure meatball centers are full cooked.)

Add roasted meat and veggie mixture and warmed marinara to spaghetti squash and combine.

Add sliced strips of basil.

Top with mozzarella cheese and bake for another 10-15 minutes. Enjoy!

Sound (and look) tempting? Here are two more versions for spaghetti squash bowls.

“Cheesy” Spaghetti Squash

Ingredients:

  • 1 Tbsp nutritional yeast
  • 0.5 Tbsp lemon juice
  • 0.25 tsp garlic powder
  • 1 cup spaghetti squash, cooked and “shredded”
  • 2 tsp olive oil
  • 6 oz tempeh, cooked
  • 2 cups kale, loosely chopped

Instructions:

Slice spaghetti squash and scoop out seeds from inside.

Bake in a dish with a small layer of water for about 40 minutes at 400 F.

Let squash cool and use a fork to separate “noodles.”

Scoop out the spaghetti squash (keep 1 cup for future meals, and use the remaining).

Heat a skillet over medium heat and add olive oil.

Add tempeh and cook until browned.

Add kale and slightly steam.

Add nutritional yeast, lemon juice, and garlic powder.

Add spaghetti squash and toss gently to combine.

Leftover Spaghetti Squash With Mushrooms

  • 1 cup mushrooms, sliced
  • ½ cup peppers, sliced
  • 2 cups spinach, washed
  • 1 cup pre-made spaghetti squash, cooked and “shredded”
  • 6 oz chipotle style seitan
  • ¼ tsp chili powder

Instructions:

Use leftover spaghetti squash and heat up in microwave.

Slice mushrooms and peppers.

In a skillet, sauté the seitan with peppers, mushroom, spinach and seasonings.

Toss all together and enjoy!

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There’s just something about an egg burger. The runny yolk and savory taste of beef together feel about as rich and decadent and satisfying as it gets. Add avocado with the typical burger fixings, and you’re looking at the king of keto burgers.

This might not become your everyday burger, but we’d call it one of those must-have burger experiences. The fresh tastes, the creamy textures, the sheer audacity of it—few burgers inspire the way this one does.

Servings: 4 burgers

Prep Time: 10 minutes

Cooking Time: 10 minutes

Ingredients:

  • 1 pound of grass-fed beef
  • 4 eggs fried in avocado oil
  • 4 firm avocados
  • 3 tsp. sesame seeds
  • 8 slices of red onion
  • 4 slices of tomato
  • 3 Tbsp. Primal Kitchen® Chipotle Lime Mayo
  • 2/3 cup microgreens
  • Salt and pepper to taste

Instructions:

Form hamburger into 4 patties. Grill for 8-10 minutes on medium heat. Sprinkle salt and pepper on finished burgers as desired.

Fry eggs on high heat for 2 minutes to get crispy edges and a soft, runny, yolk.

Peel avocado and discard pit. Cut beefsteak or vine-on tomatoes into slices. Cut red onion slices. Wash microgreens and dry.

Stack burger with bottom of avocado, then onion, tomato slice, burger, microgreens, egg, and Chipotle Lime Mayo. Then top with other avocado half. Enjoy!

Nutritional Information (per burger):

  • Calories: 398
  • Total Carbs: 3.5 grams
  • Net Carbs: 2.9 grams
  • Fat: 29.4 grams
  • Protein: 27.7 grams

Now For the Giveaway…

Enter to win: $100 in keto staples from Primal Kitchen (including the keto starter kit + collagen + protein bars), a copy of the Keto Reset book and Keto Reset Cookbook, PLUS a month supply of Vital Farms Eggs and Butter (in coupon form) and some Vital Farms swag!

To Enter:
1. FOLLOW @vitalfarms@primalkitchenfoods, @marksdailyapple & @theprimalblueprint

2. TAG a friend below that would love this Avo Burger just as much as you!

3. BONUS entries for signing up for our Keto newsletter: https://www.primalkitchen.com/pages/keto-reset

Open to U.S. only. The giveaway will close on Monday July 1st, 2019, at 11:59 pm (PST), and winners will be announced and contacted via IG direct message on Tuesday, July 2nd.

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Happy Monday, everybody. I’m welcoming you to my backyard today with one of my all-time Primal (and keto) favorites: grilled steak. It doesn’t get much better than a juicy New York strip hot off the grill. Throw in a generous side of broccolini and some steak sauce (I happen to know a good one), and that’s dinner for me.

Grilling a steak isn’t hard work, but a few things can make a big difference for the end result. Check out the video below to see how I do it.

Mark’s Grilled Steak Recipe

Servings: 1-2

Prep Time: less than a minute

Cooking Time: 9+ minutes (depending on how well done you like your steak)

Ingredients:

Instructions:

About 10-20 minutes before grilling, take the steak out of the refrigerator and allow it to come to room temperature. In the meantime, heat the grill to high. Rub or spray avocado oil on the grill to prevent sticking just before putting the steak on.

Season the steak well with salt and pepper. Place the steak on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. I like to leave the grill lid up at this point.

Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135ºF), 5 to 7 minutes for medium (140ºF) or 8 to 10 minutes for medium-well (150ºF). I put the grill lid down for this last part of cooking.

Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 10 minutes before slicing. Add your favorite sauces (including Primal Kitchen Steak Sauce), and dig in! Enjoy, everyone.

Nutritional Information (per 6 ounce serving, grass-fed):

  • Calories: 175 
  • Net Carbs: 0 grams
  • Fat: 12.75 grams
  • Protein: 17.25 grams

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The post Primal+Keto Cooking Made Easy: Mark’s Grilled Steak appeared first on Mark’s Daily Apple.

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It’s Memorial Day weekend, and we know many of you will be celebrating with friends and family. To that end, we’ve got a perfect addition to your Primal and Primal-keto menu: the cowboy burger. With tender portobello mushroom caps, grass-fed beef, bacon, BBQ flavor (you know we’ll be using our very own Primal Kitchen® Classic BBQ Sauce), crispy onions, cheddar and more, it’s so much more than your average burger. Enjoy—and have a Happy (and Healthy) Memorial Day, everyone!

Servings: 4

Prep Time: 30 minutes

Cook Time: 45 minutes

Ingredients:

Burgers:

  • 1 lb. Grass-fed Ground Beef
  • 1/3 lb. Bacon Slices
  • 1/4 cup Parsley
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Paprika
  • 1/4 tsp. Salt
  • 1/4 tsp. Black Pepper
  • 2 oz. sliced Grass-fed Cheddar (optional)
  • ¼ cup Primal Kitchen® Classic BBQ Sauce
  • ½ cup sliced Tomatoes
  • 1 cup Butter Lettuce

Crispy Onions:

  • 1 Yellow Onion, thinly sliced
  • 2 Tbsp. Coconut Milk
  • 1 tsp. Lemon Juice
  • 1/4 cup Almond Flour
  • Pinch of Salt and Pepper

Mushroom “Buns”:

  • 4 Portobello Mushroom Caps
  • 2 Tbsp. Balsamic Vinegar
  • 1 Tbsp. Olive Oil

Instructions:

Preheat the oven to 350 ºF. Mix the coconut milk and lemon juice together and toss the onion slices in them. Allow them to marinate for 30-45 minutes at room temperature.

Roast the bacon at 350 ºF for approximately 30 minutes. Reserve the bacon fat and 4 slices of bacon. Roughly chop the remaining bacon. Allow the bacon to slightly cool and combine the beef, chopped bacon, parsley, garlic powder, onion powder, paprika, salt and pepper in a bowl. Form the meat into 4 patties. Heat a small amount of the reserved bacon fat over medium-high heat in a skillet and add the patties to the pan once hot. Sear the burger patties for 1 minute on each side and then transfer the pan to the oven. Allow the burgers to cook until they reach your desired internal temperature. Place a slice of cheddar on each of the patties and place back into the oven for 1 minute until they melt.

Heat the oven to 375 ºF. In a dish or shallow bowl, combine the almond flour with a pinch of salt and pepper. Remove the onions from the coconut milk mixture and dredge them the almond flour mixture. Lay them flat on a parchment covered sheet pan so they are barely touching and bake at 375 ºF for 15 minutes. Flip the onions over and spread them out before letting them bake for another 5-10 minutes, or until they are well browned and starting to crisp.

Clean the mushroom caps with a damp towel. Remove the stem and use a spoon to remove the gills on the underside. Toss the mushroom caps in the balsamic vinegar and olive oil. Place them gill side down on a baking sheet and roast for about 15 minutes at 375 ºF, or until soft.

Assemble the burgers by placing a portobello mushroom on the bottom, followed by the burger, bacon slice, BBQ sauce, lettuce, tomato and crispy onions.

Nutrition Information: (1 Burger Patty, ¼ cup portion Onion Pieces, 1 cup Portobello)

  • Calories: 592
  • Net Carbs: 10 grams
  • Fat: 40 grams
  • Protein: 42 grams

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This juicy burger has bacon on it… and in it! Laid on top of fresh lettuce and topped with the classic onion-and-tomato combo, you can be sure that burger night just got a little bit baconer—I mean, better.

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We’re calling this bad boy the “Big Meat” Burger not just because it’s a half pound of thick, juicy beef (although that’s plenty of reason). With two beef patties, two cheese slices, pickles, shredded lettuce and our own “special sauce”—a.k.a. Primal Kitchen® Thousand Island Dressing, you might just be thinking of another “Big M–” burger now. (Wink.)

While we might be channeling some Big Memories here, fast food’s got nothing on this Primal Giant. With omega-3 rich grass-fed beef, aged cheddar, healthy monounsaturated fat based Primal Kitchen dressing, and a low-carb, grain-free Unbun, you’ll enjoy all the savory goodness you remember…with none of the guilt. And don’t forget to enter the giveaway (details below) for an amazing package of Primal Kitchen and Unbun goodies.

Servings: 2

Time In the Kitchen: 20 minutes

Ingredients:

Instructions:

Mix ground beef with salt and black pepper. Divide beef into four parts, and shape into patties. (Make the patties on the thinner side, since they’ll “shrink” while cooking.)

Grill or broil for approximately 6-8 minutes, depending on preference and thickness of patties.

Place cooked patties on plate, and top each with cheese slices. Put a drop of water on each cheese slice and cover the plate with a large pot lid (the water then creates steam to help melt the cheese).

For buns, spread the cut side of each with ghee or butter and griddle until toasted.

To add sesame seeds to buns, brush buns with egg white and sprinkle on seeds. Bake for 2 minutes at 275 ºF/135 ºC until egg white is cooked.

Place one cheese covered patty on bottom bun. Add shredded lettuce, pickle slices and one tablespoon Primal Kitchen Thousand Island Dressing. Stack the second patty and top with lettuce, dressing and pickles. Then add the top bun. Do the same for the second burger. Enjoy!

Nutritional Information (per burger):

  • Calories: 750 
  • Carbs: 21.8 grams
  • Fat: 61.2 grams
  • Protein: 27.2 grams

Now For the Giveaway…

We’re offering (1) lucky winner the chance to win an epic gift pack with (1) pack of each of the Unbun products + $50 of Primal Kitchen products, including the NEW Thousand Island Dressing.

To enter:

1) follow @marksdailyapple + @ketobuns
2) tell us your favorite burger topping
3) winner will be selected Thursday, May 16th

Thanks for stopping by, everybody! Have a recipe you’d like to see us create, let us know down below.

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Thanks to the good folks at Paleohacks for today’s recipe.

This rich keto chili is made with two types of beef and slow cooked in bone broth for stick-to-your-ribs heartiness. This rich and simple crockpot recipe combines sirloin steak, ground bison, sweet bell peppers, and smoky ancho chiles for a recipe that is anything but ordinary. Best of all, this chili can be prepped ahead of time for a meal that reheats in a pinch throughout a busy week.

The stock for this chili is made from bone broth, or slow-simmered beef bones. When bones simmer in water overnight, they release their amino acids into the liquid, creating a liquid golden broth full of gut-healing collagen. We love this potent and flavorful bone broth recipe with leeks and rosemary, but you can also purchase plain bone broth online or in most grocery stores if you’re in a pinch.

Most of the flavor in this chili comes from dried ancho chiles. These are made from smoked poblano peppers, condensing their sweetness and adding a complexity to chili that raw pepper alone can’t match. This pepper is not spicy, making it one the whole family can enjoy. You can find dried ancho chiles in the ethnic foods aisle of most grocery stores.

Lean ground bison and tender chunks of sirloin beef are browned in a skillet before being added to the crockpot. This gives them a chance to caramelize, deepening the flavor of the chili. Both grass-fed beef and bison are rich in omega-3 fatty acids and contain more free-radical fighting antioxidants like vitamin-E than their factory-farm counterparts.

Get started by heating ghee in a large skillet over medium heat. Add onions and garlic. Sauté for 5 minutes, then pour them into the crockpot. Next, turn up the heat to medium-high and add the diced steak and ground bison to the skillet to brown for seven or eight minutes. Drain and discard any fat, then pour the meat over the onions in the crockpot.

Add the ancho chiles, tomatoes, bone broth and dried herbs to the crockpot, then cover and set to low heat for six hours. Add a chopped green bell pepper to the crockpot for the last hour of cooking to help keep it crisp. Ladle the chili into bowls and garnish with freshly chopped cilantro.

Looking for more keto recipes? Check out these 23 paleo and keto-friendly snacks.

Time In the Kitchen: 10 minutes

Cook Time: 6 hours, 15 minutes

Servings: 6

Tools:

  • Large skillet
  • Crockpot

Ingredients:

  • 1 tbsp ghee
  • 1 small white onion, chopped
  • 1 tsp minced garlic
  • 1/2 lb sirloin steak, cubed
  • 1 lb ground bison
  • 2 medium, dried ancho chili peppers, finely chopped
  • 2 (14.5 oz) cans diced tomatoes
  • 2 cups beef or bison bone broth
  • 2 tbsp cumin
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1 green bell pepper, chopped
  • Chopped cilantro, for serving

Instructions:

1. Heat ghee in a skillet over medium heat. Add the onions and garlic and sauté for 5 minutes, stirring occasionally. Pour the onions into the crockpot and return skillet to the stovetop.

2. Add the diced steak and ground bison to the skillet and turn the heat up to medium-high. Brown the meat for 7-8 minutes, stirring occasionally. Drain and discard any fat. Pour the meat into the crockpot.

3. Add the ancho chiles, tomatoes, bone broth, cumin, oregano, paprika and sea salt to the crockpot. Cover and set to low heat for 5 hours.

4. Add the bell pepper to the crockpot and cook on low heat for one more hour.

5. Ladle the chili into bowls and garnish with cilantro.

Nutritional Info:

  • Calories: 257
  • Carbs: 4.7 grams
  • Fat: 11 grams
  • Protein: 34 grams

Thanks again to Paleohacks for today’s recipe. Have a great Sunday, everyone.

The post 2 Meat, 2 Pepper Chili appeared first on Mark’s Daily Apple.

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People don’t talk about oxtail stew these days, but it’s a true Primal-worthy classic. With an arguably richer taste than beef and more succulent feel when cooked for stew or soup, oxtail might just become a new favorite. But the real difference (and reason behind the appealing stewed texture) is the ample connective tissue—an incredible source of collagen for the benefit of skin, hair, joint health, performance and more. (Since we used bone broth here in lieu of water or regular stock, this recipe is one of the best you can make for collagen content.) You’ll enjoy warming up with this gelatinous, flavorful and hearty dish on a late winter night. And you might consider making an extra batch: it tastes even better the next day.

Time In the Kitchen: 25 minutes (plus cook time)

Servings: 4

Ingredients:

  • 2 pounds grass-fed oxtail
  • 1 1/4 cup beef bone broth
  • 1/4 cup Primal Kitchen® Barbecue Sauce
  • 1 lb. small red potatoes (about 6), cut into bite-size pieces
  • 4 large carrots, cut into 1-inch-thick slices
  • 1 large onion, cut into bite-size pieces
  • 2 slices nitrate-free bacon, cut into 1-inch pieces
  • Salt and pepper to taste

Instructions:

Heat Instant Pot on Saute and crisp chopped bacon. Remove and drain on paper towel.

Season oxtail and sear on all sides in bacon fat (3 min per side).

Add in other ingredients and cook 45 minutes on Manual High (Sealed). Let vent 15 minutes.

For slow cooker: cook bacon and sear oxtail in separate pan. Then cook all ingredients in slow cooker on low for 8 hours.

Nutritional Information (per serving):

  • Calories: 719 
  • Net Carbs: 24.6 grams
  • Fat: 36 grams
  • Protein: 67 grams

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