Category Archives: Beef

Recipes using beef

Versatile #LCHF Nacho Meat Mixture

LCHF Nachos

Just because I call this “Nacho Meat Mixture” doesn’t mean you can only use it for LCHF Nachos! Or only for Mexican style dishes. I used some of this to make a quick Beef Broccoli Stir Fry! I also used it pretty much as is to make Sloppy Joe’s! The key to this versatility is to not spice it up too much when you first make it. Going easy on the spices when you first make it will allow you to make a left turn and go to some other culinary place if you want to! To make it truly versatile, you can leave out the beef and just make a veggie mixture. Then one day you can make chicken tacos, the next day fish tacos, the next day beef nachos, etc, etc.

So what would you think are the main ingredients to put in a beefy nacho meat mixture? Well for me, you gotta have onions, peppers, tomatoes and some kind of beef. In this case, organic ground beef from grass fed cows. Plus spices like cumin, coriander, chili powder and cilantro. Just don’t go crazy with the spices so you can have that flexibility to do something else if the inspiration strikes! Here we go!


  • Olive oil and butter, 1 tbl each
  • Sweet Bell Peppers, chopped (a variety of colors is a must, like 1 each of red, yellow and green) or I bought a bag of those small peppers and used a variety of colors
  • 1 yellow onion, chopped
  • Tomatoes, diced (you can use a couple of fresh tomatoes or a small can of diced tomatoes)
  • 1 cup salsa
  • 1 lb organic ground beef, or ground bison
  • cumin, coriander, chili powder and cilantro (dry or fresh)
  • salt and pepper


  1. Heat a large frying pan on medium heat
  2. Place the olive oil and butter in the pan
  3. When the butter has melted, add the onions and cook for a couple minutes while your chopping the peppers
  4. Add the peppers and cook for a couple minutes
  5. Add the ground beef, or as in this case, I used Bison. There’s not much fat in the Bison, so no need to drain the fat.
  6. Break the meat apart and cook until almost cooked through, about 5 minutes
  7. Add your spices being careful not to over spice. 1 tbl of each would be the upper limit. If you’re using fresh cilantro, a good handful chopped up would be good.
  8. Add your tomatoes and salsa
  9. If your mixture is too dry, add a cup or two of water
  10. Simmer to reduce liquid, cook the meat through and soften the veggies
  11. Taste for salt and pepper

I added a touch of BBQ sauce to the entire batch because I was going to eat a lot of this as Sloppy Jose’s!

You can eat it as is like above, or have it on an Oopsie Roll like a Sloppy Joe, er I mean Jose, like below.

You can use it on Tacos made with Melted Cheese “Tortillas”. Use some to make a Beef Broccoli Stir Fry. Or make a deconstructed LCHF Nachos with Cheese Crackers as Chips! Or as a quiche or omelet filling!

LCHF Nachos! Looks good!


Blackened Rib Eye with Bleu Cheese and Caramelized Onions

Blackened Rib Eye with Bleu Cheese and Caramelized Onions

Blackened Rib Eye Steak with Bleu Cheese, Caramelized Onions and Asparagus

I love Blackened Rib Eye steaks and I love Bleu Cheese. Put the two together and you have a Black and Bleu Rib Eye! Ouch! Its so good! Then add some Caramelized Onions and, dare I say it, heaven! Yes, my wife and I were smacking our lips and groaning how good it was after every bite! Let’s get started…


  • 1 Rib Eye steak to share, 10 or 12 ounces would be good
  • Blackening spice, like Paul Prudhommes
  • 1 large Yellow Onion, peeled and cut into slices
  • 2 tbl butter
  • 2 tbls Avocado Oil
  • Low carb veggie (I used asparagus)
  • pinch of salt
  • 1/2 cup white wine
  • couple slices of Bleu cheese



  1. Add butter to large fry pan on high heat
  2. When butter has melted, add onions, toss to coat and turn down heat to medium
  3. As we cook the steak make sure to keep an eye on the onions. We want to brown them, not burn them.
  4. When the onions have browned add a pinch or two of salt, stir, then add the white wine. Turn the heat down to low and evaporate all the white wine

Blackened Rib Eye Steak

  1. Heat a cast iron pan big enough to hold the steak on high heat
  2. Coat the steak on both sides with one tablespoon of avocado oil
  3. Sprinkle one side of steak with blackening spices, then turn the steak over and coat the other side. Pat down so spices adhere to steak.
  4. When the cast iron pan is hot, add one tablespoon of avocado oil to the pan, then add the steak to the pan right on top of the oil
  5. If you have a splatter screen, put it on top of the cast iron pan and that will keep grease from landing all over the place.
  6. Set a 10 minute timer. That should get you to medium rare. Of course, cook more or less depending on your tastes.
  7. Are you watching those onion? 🙂
  8. Half way through the cook time on the steak, turn it over
  9. When your done cooking the steak let it rest for a couple minutes before cutting it in half to split with your significant other 🙂


  1. Cook your veggie. I used Asparagus for this one. Bring water to a boil, add olive oil and salt to water, add asparagus, bring bake to a boil, turn the heat down to a simmer, 4 minutes, done, drain
  2. Half way through the cook time on the steak, turn it over


  1. Blackened Rib Eye Steak with bleu cheese on top, caramelized onions and vegetable with lots of butter!
  2. Plate it up and eat!

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Where’s the Beef?

The Beef, or should I say Steak, is right here!

Don’t ya just love beef? Grass fed beef is the best of course, but you can eat the grain fed stuff if that’s all that’s available. If cattle eat grass, everything is ok because that is what their genetic engineering tells them to eat. If you put a field of corn and a field of grass in front of cattle, they will more than likely wander into the field of grass and start munching away. Corn is not their thing. If they eat grains instead of grass, they start to become sick. Next, they’re being dosed with antibiotics to make sure they survive.

That combined with growth hormones and you can see why you don’t want to eat too much of grain fed beef. Toxins end up in the fat, so if you eat a lot of grain fed beef, don’t eat the fat. Cut the fat off and replace it with some butter from grass fed cows!

Quick Steak Recipe

My wife and I just shopped at Costco and bought some proteins while there including rib eye steaks. I was going to cook one on the grill for lunch, but it turned out to be a cold, windy day so I cooked inside instead. I pan seared the steak with some blackening seasoning on it. And then I transferred it to my air fryer and finished cooking it in there.

It came out medium well. I usually like my steaks medium rare to medium so it was a little over done for my taste. But it was still delicious and with my two over easy eggs, it was fantastic! I adjusted the below times to get the steak to medium, so if you want med rare, go a couple minutes less. If you want medium well, go a few minutes more.

  • One rib eye steak about one inch thick
  • Seasonings, I used blackening spices. You can just use salt and pepper, or use your favorite steak seasoning combo
  • Whatever side you want (but not fries!), I had Steak and Eggs. My wife just ate steak!
  1. Season the steak on both sides
  2. Sear the steak in a hot pan with a little olive oil and butter, 30 seconds each side
  3. Transfer to the air fryer basket and cook on the steak setting which should be 13 minutes at 370 degrees
  4. When its finished, place on a plate and let rest while you prepare your side
  5. Eat!

Japanese Burger on a Oopsie Roll with Jicama Slaw

Japanese Burger on a Oopsie Roll with Jicama Slaw


  • 1 lb ground hamburger (could be buffalo)
  • ground ginger
  • granulated garlic
  • ground coriander
  • ground cumin
  • 1/4 cup teriyaki sauce
  • 1 tbl lemongrass puree (found in refrigerated produce specialty aisle)
  • chopped fresh cilantro or dried cilantro
  • salt and pepper to taste
  • 1 egg

I don’t know if you noticed, but I didn’t put many quantities on the above items. Add to your liking, just don’t go nuts! A tsp each would be good. If you like garlic, add more garlic, etc. Make the burgers!

  1. Add all the ingredients to a large mixing bowl
  2. Mix
  3. Cook burgers on a grill or in a pan
  4. While those are cooking make the slaw

Jicama Slaw

  • 1 tbl basalmic vinegar
  • 2 tbl sweet and sour sauce
  • 1 tbl lemongrass puree
  • ground  ginger (or ginger puree)
  • 1 tbl avocado oil (you can use a light olive oil)
  • 1 jicama, julienned
  • 4 scallions, sliced
  • 1/2 red bell pepper, sliced thin
  • 1/2 yellow bell pepper, sliced thin
  • chopped fresh cilantro (or dried is ok, but fresh is best)
  • salt and pepper to taste
  1. Mix the first five ingredients in a big mixing bowl
  2. Add the remaining  ingredients and stir to combine

Put it all together!

Use Oopsie Rolls for your buns. Put a burger together with the condiments of your choice. I used sugar free ketchup and garlic mayo ad spicy pickles. When I served these in my restaurant I would put the Jicama slaw on the burgers with a side of fries (but no fries here!)

Bacon Wrapped Beef Tenderloin Fillet with Bernaise Sauce

I bought some nice Beef Tenderloin fillets at Costco recently and wanted to cook them using my new air fryer. So here we go!

  • 2 4-6 ounce beef tenderloin fillets
  • 2 slices of bacon
  • salt and pepper to taste
  • 1 tsp butter
  • asparagus
  • salt and olive oil
  1. Trim fillets of any excess fat or silver skin
  2. Wrap each fillet with a piece of bacon and secure with a wooden toothpick
  3. Salt and pepper fillets
  4. Get a small saute pan on medium heat, add some butter and sear the fillets
  5. Put the fillets in the bottom of your air fryer basket
  6. Cook on beef setting, 370 degrees for 15 minutes
  7. My fillet were about 2 inches thick. Thinner will require less time, thicker more time
  8. About half way through, I flipped the fillets and checked for done-ness
  9. They were really mushy, but at the end of the whole 15 minutes, they were perfect
  10. Meanwhile, get a pot of water boiling, add the salt and olive oil, add asparagus and cook to your liking

Once you get the fillets turned over in the air fryer, you can start making the Bernaise Sauce. Now that I think of it, you could cook the asparagus in the air fryer too. At the halfway point when you turn over the fillets, you could add the asparagus (sprayed with olive or avocado oil) to the fryer basket and roast them instead of boiling. So while all that is cooking lets make the Bernaise Sauce

Bernaise Sauce

  • 1 tbl butter
  • 1 shallot minced, or finely chopped onion if you don’t have shallots
  • 1 tsp tarragon leaves, dried
  • 1 tbl white wine vinegar
  • 1/4 cup white wine
  • 2 tbl butter
  • 1 egg yolk
  • 2 tbl butter
  • salt and pepper to taste
  • 1 tsp Primal Kitchen’s Spicy Brown Mustard, optional
  1. Heat a small saute pan (you can use the one you used in step 4 above) and add 1 tbl of butter
  2. Add the shallot (or onion), tarragon leaves, stir
  3. Add the vinegar and white wine and reduce down to about 2 tablespoons
  4. Take the pan off the heat, add the next 2 tablespoons of butter, stir and then let sit
  5. Check on the fillets and asparagus and if everything is done, plate up and get ready for the sauce!
  6. Now let’s finish the sauce! Put the egg yolk in the pan and put the pan back on the heat, but…
  7. But you have to be careful. If the gets too hot, you’re going to have scrambled eggs!
  8. Whisk the ingredients in the pan together
  9. Add the other 2 tbls of butter, salt and pepper (and optional mustard). Whisk into the sauce until all is melted and the sauce has thickened
  10. Be careful to not get too hot! Lift pan off heat and keep whisking if it looks like its getting too hot.
  11. If sauce gets too hot and it looks like its going to scramble, add a dash of cool water and keep whisking off the heat
  12. When the sauce is ready, pour over the 2 plated fillets and asparagus and enjoy!


Primal Meatloaf

Meatloaves can take on many different flavor profiles!

My “go to” meatloaf usually takes on an Italian flair with oregano, basil, tomatoes and garlic. I do a Cajun meatloaf with peppers and onions, red pepper flakes, cayenne pepper, allspice and garlic. I also do a southwest meatloaf with Mexican oregano, salsa, onions and garlic. I guess I like garlic! The main point is “no bread crumbs”. We want to stay Primal, so no grains and that means no flour from wheat. I use a little bit of grated cheese to bind the meatloaf together. Here we go!

Primal Meatloaf

2 lbs ground meat
2 eggs
1 8 oz can or jar of tomato sauce (watch out for the sugar)
1 cup unsweetened coconut milk
a teaspoon of each
  • oregano, dried
  • basil, dried
  • thyme, dried
  • granulated garlic
  • granulated onion
  • ground pepper
A tablespoon of each
  • fresh garlic
  • salt
2 cups grated Asiago or Parmesan cheese
Mix all ingredients together. Form into 4 individual meatloaves, or 1 big meatloaf. Cook on a parchment lined baking sheet. If making one large one, you can put in a bread pan. Cook until internal temperature is 165 degrees. Served topped with bacon jam!
Dairy Free Alternative
If you can’t eat dairy and therefore can’t use the cheese to bind the meatloaf together, you can use breadcrumbs from coconut muffins. We made mug muffins using coconut flour earlier in the challenge. Just make a couple of mug muffins, cut them in slices, toast them and grate them into crumbs. Viola! bread crumbs that will bind your meatloaf together!
Of course, you can make your favorite meatloaf and if you do, be sure to share a pic with us!

Braised Steaks

Braised Steaks

Alternative method – Grilled Steak!

Braising rib eyes is one of my and my wife’s favorite comfort food meals. We do them a lot in the winter time. When the weather’s nice, its all about grilling! Feel free to grill your steak if you want to! Slice your onions about a half inch thick, brush them with olive oil, sprinkle salt and pepper on them, and grill them too! Whichever method you choose, please share a pic!



  1. Use some of your oopsie rolls as the bun for this burger, or for dairy free, see the coconut mug muffin on Day 9’s recipes
  2. As you can see in the video, I did not mess with the meat that much
  3. Just season the outside, salt and pepper will do, and start cooking
  4. I fried on my griddle, you can fry in a pan or feel free to use your outdoor grill
  5. From there, its just adding the condiments
  6. Don’t forget the raw cole slaw, pickle, sauerkraut or kombucha!

Ground buffalo is good, or use grass fed beef!

Beef Liver au Poirve

Liver au Poirve

So you thought you were going to make it through without eating offal!? Organ meat is really good for you! Liver is good for the liver! If you can’t handle beef liver, use chicken livers or duck livers. Make a liver pate and use it to make a liver pate sandwich on an oopsie roll with Primal Mayo. That’s a childhood memory for me. Liverwurst on Wonder bread with lots of mayo!
This is a take on Steak au Poirve, a steak encrusted with crushed peppercorns, sauteed and finished with cream and brandy or cognac. I don’t use any alcohol in this recipe and in addition to peppercorns I use some fennel seeds.
This recipe uses:
  • butter and avocado oil for the pan (leave out the butter if you’re dairy free)
  • 1 large onion, sliced
  • 1 lb of beef liver from grass fed cattle
  • 1/4 cup of crushed peppercorns and fennel seeds, 50/50 combo
  • 1 cup heavy cream (use coconut milk if you’re dairy free)
  • 4 cups chopped fresh spinach
  • salt
Heat the butter (or coconut oil) and avocado oil in a large pan big enough to hold all the liver
Add the sliced onion, cook until wilted and beginning to brown
Meanwhile grind the peppercorns and fennel in a spice grinder or mortar and pestle
sprinkle the liver with this mixture and a little salt
Remove the browned onions from the pan and add some more butter to the pan
Add your liver to the pan, brown and sear and turn over
Brown and sear again
Add back the onions, and cook for a little while, 1 minute
Add the cream (or coconut milk)
cook for a couple of minutes
remove the liver to serving plates
Add the chopped spinach t the pan
cook until wilted
Divide cooked spinach and cream among plated liver

Nachos with Cheese Crackers

No tortilla chips here! Crunchy chips made from cheese! If you’re strict Paleo, you don’t eat cheese. I’m Primal, so I can eat good quality, high fat dairy! Dairy is insulogenic so it pumps up your insulin which is your fat storage hormone. So go easy on the dairy if you want to focus on losing weight. However, if you’re good to go, get ready for some cheese crackers, click here for the recipe!

Nacho Meat Mixture

  • 1 lb organic ground beef
  • 1 tbl cumin
  • 1 tbl chili powder
  • 1 tbl Mexican Oregano (Mediterranean Oregano is ok)
  • 2 tsp granulated garlic
  • 2 tsps granulated onion
  • salt to taste
  • 1 cup salsa
  • 1/2 cup wine, white or red
  • Topping – Grated cheese, diced sweet bell pepper, Jalapeno, red onion, fresh cilantro, sour cream, guacamole, salsa


  1. Heat pan over medium heat
  2. Add ground beef and break apart with a wooden spoon
  3. Continue to cook until all beef is cooked and fat has been rendered
  4. Drain out the fat. What I would do is put a strainer in a metal bowl and add the meat to the strainer letting the fat run into the bowl. When the fat has stopped dripping, put the meat back into the pan and turn the heat back on.
  5. Add the next 6 ingredients and stir to combine
  6. Add the salsa and wine and simmer for 2 minutes
  7. Turn off the heat
  8. Put some meat mixture in a bowl and top with your choice of toppings!
  9. Enjoy with some Cheese Crackers!