Finding Paleo-friendly snacks was one of the hardest adjustments for us when we switched to the Paleo diet. My husband’s job requires portable sustenance, and our on-the-go family lifestyle demands the same. While it is hard to replace the oh so convenient granola bars and single serving packages of all things processed, sugared, and full of grain, it is not impossible! With a little time on the weekend, a week’s worth of Paleoish snacks are easily prepared for the following week.
In this quest for snacks that would be practical on the go, I found this recipe and modified it to fit what I had on hand and to a larger batch. (It’s so darn good…trust me, go ahead and make the full 2 pounds or you’ll NBC making another batch in just a couple days!)
Right at the beginning – with the meat – is where the “ish” in “Paleoish Recipes” comes in to play in this recipe. One trip to Whole Foods very quickly revealed that 100% organic and grass fed beef was just plain unaffordable. So, just run on down to the corner grocery store and pick up 2 lbs of either London Broil or Flank Steak. You can try both and purchase the kind you prefer (I don’t feel either changes results, but I prefer flank streak because it is thicker so the strips are wider), or simply purchase whichever you can find on sale. Just be sure to look for a steak without a ton of fat to save yourself some time in the trimming process.
Next, pop that big cut of steak in the freezer for a little while. A half hour to two hours is fine. You want it to firm up to be easier to slice thinly, but not frozen. Once you’re ready, pull it out and slice it into very thin strips. Try to keep them as close to equal width as possible to make sure the dehydrate evenly. For a London Broil slice with the grain. If you purchased Flank Steak, slice against the grain. That’s the only difference between the cuts.
If you have a furry friend you will probably find a shadow on the kitchen floor behind you. Plus, why let this fat trimmings go into the garbage can?
As I slice the beef I drop the pieces right into a ziplock bag.
The next step is the marinade. Simply combine the following ingredients in a bowl.
1/2 cup Tamari soy sauce. (Again, an “ish”. For full Paleo find some coconut aminos and use the same amount)
1.5 teaspoon liquid smoke (check ingredients! You can find all natural brands pretty easily)
1.5 teaspoon Mexican chili powder
Sea salt (I don’t measure, just grind about 1 teaspoon by proportion)
Fresh cracked pepper (again, I don’t measure but it is approximately 2 teaspoon)
1/2 teaspoon garlic salt (or garlic powder, but add more salt if making this substitution)
1/2 teaspoon onion powder
Just whisk it all together and add it to the ziplock bag.
Then, pop the bag in the refrigerator over night. Try to remember to flip the bag any time you open the refrigerator whie it’s marinating to make sure the marinade gets all over all the meat.
12-24 hours later, preheat your oven to the lowest possible setting. Arrange the meat on a mettle, oven-safe rack. Then simply pop them in the oven for 6-8 hours or until it’s done. You will figure out the timing for your oven. This is a great one to pop in before an outing and its ready when you get home without tying up your oven when you may need it to prepare a meal.
Sidenote: this is a great recipe to make, package up in a cute bag and give as a gift!
Sidenote 2: I am loving these Pampered Chef measuring spoons lately! Two spoons replace the entire old set since they are quickly and easily adjustable! Yay! Especially if you have a small kitchen like me!)