Tag Archives: Rosemary

Italian Marinated Steak, Gluten Free, Low FodMap, AIP Paleo

Grilling season is here, and this marinated steak is a great way to kick off the season. A marinade tenderizes your steak and adds a ton of flavor and can be used for any cut. I have made this with flat irons and filet mignon. Both were delicious!

For meal prep, I like to grill double the steak we will need for dinner and use the leftover steak to thinly slice for a main dish salad and lunches the next day.

Italian Steak Marinade

As always, garlic infused olive oil is incredible and I always have it on hand. If you are eating low fodmap, this is crucial for getting that wonderful garlic flavor in all your recipes!

This marinade has a delicious blend of dried chives, rosemary and oregano in it. The black pepper is optional and should be omitted if you are on an AIP protocol currently. The acid used in the marinade is red wine vinegar for the zing! Rosemary is great to use when grilling, because it helps block HCA’s – carcinogens from grilling and cooking at high temperatures.

Make sure you give the steak time to marinade. I like at least four hours. You can do eight and even overnight.

Italian Marinated Steak

Ingredients:

1 1/2 pounds of steak. This is approximately 4 flat irons or 2 Filet Mignons. But use your favorite or budget friendly cut!

For the marinade:

2 Tablespoons of Garlic infused Olive Oil

2 Tablespoons of Olive Oil

2 Tablespoons of Red Wine Vinegar

1 Tablespoon of Dried Chives

2 Teaspoons of Crushed Rosemary

1 Teaspoon of Oregano

1 Teaspoon of Salt

1/2 Teaspoon of Black Pepper (Omit if following AIP)

Directions: Whisk together the marinade ingredients. Place the steak in a shallow glass dish, pour the marinade over the steak, and coat completely. Cover and place your marinating steak into the refrigerator for at least 4 hours and up to overnight, flipping once.

When you are ready to grill, remove the steak from the marinade and put them on a platter for 30 minutes before grilling.

Steak is a great source of B12 vitamins, and leftover steak is wonderful for topping a lunch salad with the next day.

Spatchcocked Rosemary Lime Roasted Chicken

Spatchcocked chicken is a pretty way to cook a whole chicken, but even better is, it is moister everywhere, and you won’t dry out the breast while waiting for the slower thighs to be cooked through.

Spatchcocked Rosemary Lime Roasted Chicken

Although to the eye, the chicken looks fancy and difficult, it really isn’t at all. I like to prepare my chicken several hours before roasting it, and put in in the refrigerator uncovered so it can rest in the rub right on the baking sheet and absorb the flavors. This also allows the skin to dry out when exposed to air, so it is extra crispy!!!

Spatchcocked Rosemary Lime Roasted Chicken

Ingredients:

1 – 5 to 6 pound whole chicken

Zest of 2 Limes

3 Tablespoons of Olive Oil

1 Tablespoon of Sea Salt

1/2 Teaspoon of Black Pepper

1 1/4 Teaspoon of Crushed Rosemary

1 1/2 Teaspoon Ground Ginger

Directions: Mix the olive oil and seasonings together for your Rosemary Lime Rub and set aside.

Now let’s spatchcock the chicken. It takes a little elbow grease, but trust me, it is easier than it looks! Much easier than cutting up a whole chicken! You will need a sharp knife or poultry scissors.

Remove Backbone

Place the chicken on a prepared baking sheet. Turn the chicken over onto its back, and starting on one side of the back bone, cute through the back. Now, do the same thing on the other side, and remove the backbone completely from the chicken. (You can use the backbone and giblets to make stock.)

Backbone Removed

That was the most difficult part. Turn the chicken over so the breasts face up, and with the palms of your hands, flatten the chicken by pressing on the breast area and splaying out the legs. It should look like this.

Spatchcocked Whole Chicken

Rub the chicken all over front and back with the Rosemary Lime Rub.

Place the chicken uncovered in the refrigerator a few hours, or as long as overnight. This step before roasting makes the chicken skin very crispy! You can skip it if you don’t have time, or you want chicken right away.

When you are ready to roast your chicken, Preheat the oven to 325º degrees and roast the chicken for one hour.

Test the thigh to make sure it has reached 165º degrees. Remove from the oven, and let the chicken sit for ten minutes to retain the juices before carving.

Enjoy this juicy recipe!