There’s a steak and potato salad recipe that is possibly my favorite potato salad. It is dressed in a cilantro chimichurri dressing and mixed with crispy grilled kale. I took these flavors and made a warm version, keeping that bright chimichurri flavor in the cilantro cream.
Prep time 40 minutes
2 pounds (905 g) stew meat, cut into 1-inch (2.5 cm) pieces
11/2 teaspoons sea salt
1 teaspoon salt-free all-purpose seasoning
1 teaspoon ground cumin
1/2 teaspoon black pepper
A generous pinch of crushed red pepper flakes
6 tablespoons (88 ml) avocado oil
1/2 cup (120 ml) beef broth
2 pounds (905 g) red or russet potatoes, cut into 1-inch (2.5 cm) pieces
1 red bell pepper, diced
3 cloves garlic, minced
For the kale chips:
1 bunch kale, stems removed
1 tablespoon avocado oil
For the cilantro cream:
1 bunch cilantro, chopped
2 tablespoons (30 ml) red wine vinegar
1/3 cup (75 g) Paleo-Friendly Mayonnaise
Pinch of salt
Pinch of crushed red pepper flakes
1 Spread the stew meat out on a large plate.
2 Combine the salt, salt-free seasoning, cumin, black pepper, and pepper flakes in a small bowl. Sprinkle the seasoning on the beef and toss to coat.
3 Heat 2 tablespoons (29 ml) avocado oil in a large skillet over medium-high heat. Add one-third of the beef to the skillet. Let it cook, undisturbed, for 3 to 4 minutes. Flip the pieces and let them cook for another 2 to 3 minutes, until they are golden brown in spots. If the meat seems to stick, let it cook longer and it will release easily. Repeat with the remaining bits of beef, adding more oil to the pan between batches, and transferring the seared beef to a 4-quart (3.8 liter) slow cooker. While the pan is still hot, pour in the beef broth and scrape the browned bits from the bottom of the pan. Pour the liquid from the pan into the cooker.
4 Add the potatoes, bell pepper, and garlic to the slow cooker. Give it a stir.
5 Cover the cooker and cook on low for 5 to 6 hours, until the potatoes are cooked through and the beef is tender. Turn off the cooker (or set it to “warm” if you have the option) and cover to keep warm.
6 To make the kale chips, preheat the oven to 400°F (204°C). Place the kale on a rimmed baking sheet. Drizzle a tablespoon of oil over the leaves and sprinkle with a few pinches of sea salt. Rub the oil into the leaves with your hands, then spread the leaves out evenly on the pan. Bake for 8 to 10 minutes, until the leaves are crisp and slightly browned on the edges. Transfer the kale chips to a plate and set aside until ready to serve.
7 To make the cilantro sauce, combine the cilantro and red wine vinegar in a small food processor. Pulse until the cilantro is finely chopped. Scrape the sides of the work bowl with a rubber spatula, then add the mayonnaise and pinches of salt and crushed red pepper flakes. Pulse again, until blended, and process for 10 to 15 seconds until smooth. Transfer to a small serving bowl and chill until ready to use.
8 Serve the stew with a drizzle of cilantro cream and kale chips.