Turkey Primavera



This is a simple classic, made pure & healthy.

I prepare this dish on a weekly basis for many of my clients. It holds well for many days, so I often turn it into a lunch dish, as pictured here on the right. Serve over my rutabaga noodles and I promise you’ll enjoy it!

You can basically add any additional veggies you want. This recipe is nightshade free for my autoimmune protocol clients, but feel free to add some chopped tomato if you want to amp up the mediterranean flare. 

Turkey Primavera
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A go-to healthy meal to pack in veggies and bright, fresh flavors.
Recipe type: Dinner
Serves: 4
  • 2 Tbl oil, such as coconut oil, avocado oil, or ghee
  • 2 lbs ground dark meat turkey
  • 1 cup diced yellow onion
  • ½ cup diced celery
  • ½ cup diced carrot
  • 4 cloves garlic, minced
  • ½ cup chicken bone broth (homemade ideal)
  • 1 cup butternut puree
  • 1 medium zucchini, diced
  • 2-3 tsp salt
  • ¼ c chopped fresh basil
  • 1-2 tbl fresh parsley & dill
  • Juice ½ lemon
  1. Heat a medium saute pan over medium heat.
  2. Add 1 Tbl oil to coat pan.
  3. Add ground turkey meat, use spatula to break meat into small bits, allow to brown in pan until no longer pink, remove from pan and set aside.
  4. Add another 1 Tbl oil to coat pan.
  5. Add onion, saute for 5 minutes.
  6. Add celery, carrot and garlic, saute for 5 minutes.
  7. Add broth, cover pan with a lid, reduce heat to low and simmer 5 minutes or until veggies are softened.
  8. Add butternut puree, stir to combine.
  9. Add zucchini, stir to combine, then return turkey to pan.
  10. Season with salt, add herbs, stir to combine then remove from heat.
  11. Add lemon juice.
  12. Taste for seasoning, add more salt or fresh herbs as desired.


Video: Spatchcock Chicken


I wanted to share a fun twist on a whole roasted chicken, but realize that “spatchcock” is not a term everyone is familiar with. This term really just means removing the spine. Now, if you’ve never done this before it can be hard to figure out how to do – thus I made this video with the intention of making this recipe more approachable for you! This is also a really great way to do a whole chicken on the barbecue and makes for a lot of  “oooohs” and “ahhhhs” if you’re serving dinner guests.  

Spatchcock Chicken
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Serves: 4
  • 1 whole chicken, about 3 pounds
  • 1 tsp sea salt
  • ⅔ cup marinade of choice
  • 1 Tbl melted ghee or avocado oil
  • Optional Additions:
  • 1 yellow onion, sliced
  • 1 Lemon, sliced into rounds
  1. Preheat oven to 400 degrees F
  2. Remove the spine from the chicken (or don't).
  3. Place chicken on a baking pan that is large enough that you can lay the chicken flat with the legs splayed out on the sides.
  4. If using the onion and lemon, layer them on the pan under the chicken.
  5. Sprinkle salt over the entire chicken, top and bottom.
  6. Drizzle ⅓ cup of the marinade over the chicken, reserving the rest for later.
  7. Rub the marinade over the entire chicken, top and bottom.
  8. Allow to rest at room temperature for 15 minutes (or up to 2 hours in fridge).
  9. Drizzle ghee/oil over top of chicken.
  10. Place chicken in oven.
  11. Roast chicken for 30 minutes.
  12. Rotate pan and add 1-2 Tbl additional marinade over top of chicken, & baste the chicken with the juices that have collected in the pan. *I like to reserve a small amount of marinade to rub over chicken just before it comes out of oven.* Continue to roast chicken for about 20 minutes, or until a thermometer inserted into thickest part of chicken registers 165 degrees F.
  13. *Please note, all ovens are different, so your cooking time may vary a little.
  14. Remove chicken from oven, allow to rest 10 minutes before serving.

Lamb Meatballs



I make this recipe very often, not only for clients but for myself too! It is really flavorful, yet the lamb is nice and mild. I have always had a hard time with “gamey” tasting meat, or any stronger flavored meat for that matter. I can’t get around it! So, when I have clients who express this same sentiment, not only can I relate but I have solutions! So, don’t be scared off by the lamb here if you tend to not usually love it- I promise this recipe helps balance the taste. You can also just as well use another meat such as bison or beef. Plus, a yummy dipping sauce makes it even more enjoyable! I suggest serving with Coconut-Citrus-Mint Tzatziki

Lamb Meatballs
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A flavorful meatball recipe that balances the lamb with a little spice and roasted veggies. I prefer mild lamb, so this dish is perfect if you don't love gamier meat.
Recipe type: Dinner
Cuisine: American
Serves: 2
  • 1 cup diced bell peppers*
  • 2 cup diced eggplant*
  • ¾ cup diced onion
  • 1 cup diced fennel bulb
  • 1 Tbl oil (avocado, coconut, etc)
  • 1 lb ground lamb
  • 3 garlic cloves, minced (about 1 Tbl)
  • 1½ tsp salt
  • ½ tsp black pepper**
  • 1 Tbl chopped fresh mint
  • ¼ cup chopped fresh fennel fronds or sub fresh dill
  • 1 tsp ras al hanout (paprika will do as a substitute, omit for AIP, can sub extra garlic to boost flavor)
  • 1 tsp cumin (sub ½ tsp mace for AIP version or a pinch of cinnamon)
  • *omit for AIP version, sub extra fennel, onion and zucchini to make up the difference!
  • **omit for AIP
  1. Preheat oven to 375 degrees F.
  2. Combine peppers, eggplant, onion, fennel, oil and ½ tsp salt in a bowl, toss to mix, then spread veggies out on a baking pan. Roast for about 20 minutes, or until soft and lightly browned
  3. While veggies roast, place in a medium mixing bowl ground lamb, garlic, salt, pepper, mint, fennel and spices.
  4. When veggies are done, allow to cool slightly then add 2 cups worth into the lamb mixture (you may have extra veggies, which I like to toss with the meatballs when serving)
  5. Mix the ingredients until well combined, then form meatballs and place on a baking pan lined with parchment or lightly greased.
  6. Bake for 20-30 minutes, or until the internal temperature reaches 165.
  7. Toss cooked meatballs with the extra veggies if you have, and I suggest serving with sautéed greens, arugula or a nice crisp salad.


Carrot Ginger Soup

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Carrot ginger soup is a pretty classic recipe, so I know I’m not breaking new culinary ground here! But I wanted to share my version anyway because I make this soup quite often for clients (and myself too!). My focus here is to keep things simple, free of dairy and compliant with the Autoimmune Protocol. I recommend doubling the recipe and freezing extra soup in 2 cup portions so you can pull it out whenever you need a quick meal. I do actually think this recipe makes a great breakfast, especially with some extra coconut cream and a little cinnamon sprinkled on top. But don’t take my word for it (that’s a Reading Rainbow reference, I hope someone knows what I’m talking about), try it out yourself! See my earlier post on making bone broth as this recipe is best made with your own chicken broth.

Equipment: I highly recommend you have an immersion blender or a high quality blender like a Vitamix. Immersion blenders are amazing because you blend the soup right in the pot and don’t have to transfer it in and out of a blender!

Carrot Ginger Soup
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Simple, nutritious and flavorful, this soup is a great standby for any meal.
Recipe type: Entree
Cuisine: American
Serves: 4
  • 1 Tbl cooking oil, such as coconut oil or ghee
  • 1 leek, sliced thinly
  • ½ lb celery, diced into 1 inch pieces
  • 2 Tbl fresh grated garlic (optional)
  • 1 lb carrots, diced into 1 inch pieces
  • 2 lbs butternut squash, diced into 1 inch pieces
  • 3-4 cups chicken broth (homemade bone broth is best)
  • 1 Tbl fresh grated turmeric, (1 tsp dried), optional
  • 2 tsp salt
  • 2 Tbl fresh grated ginger
  • 1-2 cups coconut milk, optional, or sub water as needed
  • Additional water
  1. Heat the oil over medium heat in a soup pot large enough to fit all your veggies.
  2. Add the chopped leeks, and saute until softened and translucent, about 5 - 7 minutes.
  3. Add your celery, saute for 5 minutes, then add garlic if using and stir until fragrant.
  4. Add carrots and butternut squash and saute, stirring occasionally, for about 10 more minutes. Turn heat down if leeks are getting too brown.
  5. Turn heat to low.
  6. Add the chicken broth and turmeric if using, stir veggies, then cover pot and simmer veggies for 10 minutes.
  7. Add salt and ginger, cover and continue to cook until all veggies are soft.
  8. Make sure veggies are soft, if you try to puree them when they are not fully cooked you'll get chunky soup that lacks real flavor.
  9. Remove sup from heat and allow to cool for a bit so it is not steaming hot.
  10. Using a blender of choice, puree your soup.
  11. Add the coconut milk 1 cup at a time if using and stir to combine, or add water as needed to thin out the soup to desired consistency.
  12. Season to taste, it may need more salt.
  13. Feel free to add more ginger too if you like a stronger flavor!




Simple Bolognese

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This is an easy, go-to recipe that I usually have in my fridge on a weekly basis! Makes a quick lunch or dinner when served over some veggies. It’s also a recipe you can make in large quantities and freeze, that way it’s ready and waiting in a pinch. I’m not going for exciting originality on this recipe, I just wanted to share something I make all the time. Please note, if you are avoiding nightshades (perhaps on the Autoimmune Protocol Diet), sub out the tomato sauce and use my Sweet Potato And Beet Sauce.

If you’re following a low-FODMAP diet, you can remove the onion and garlic as well, just add an extra cup of celery, 1/4 cup of parsley and juice of 1/2 lemon to bump up the flavor. 

Simple Bolognese
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This recipe makes for an easy dinner and is versatile enough that you could add any veggies you wanted. I use frozen spinach because I always keep some in the freezer for that time when you just quickly need something!
Recipe type: Entree
Serves: 4
  • 2 Tbl cooking fat such as: ghee, tallow or coconut oil
  • 2 lbs grass-fed ground beef
  • 1 yellow onion, diced into ¼ inch pieces
  • 2 c celery brunoise, diced into ¼ inch pieces
  • 2 c carrots, diced into ¼ inch pieces
  • 4 cloves garlic, minced
  • 2 tsp sea salt
  • 2 cups frozen spinach
  • ¼ cup fresh basil, chopped
  • 3 cups sauce of choice (tomato or try my sweet-beet sauce)
  1. Heat a large saute pan over medium heat. Add 1½ tsp cooking fat and swirl to coat pan.
  2. Add 1 lb beef and saute until browned, using a spatula to stir and break meat into small pieces. Transfer meat to a bowl and set aside. Repeat with remaining 1 lb meat and set aside with rest of meat.
  3. Heat the same pan over medium heat and add remaining 1 Tbl cooking fat.
  4. Add onion, and saute for about 5 minutes, stirring occasionally.
  5. Add celery and carrot, continue to saute for 5 more minutes.
  6. Add garlic and salt, stir until garlic becomes fragrant.
  7. Add spinach and stir until defrosted.
  8. Add browned meat back into pan, stir to combine, then add your basil and sauce.
  9. Turn heat down to low, cover pan, and simmer for 15-20 minutes.



Cinco De Mayo Citrus-Avocado Salad



Today it was so warm in Boston I had a craving for a refreshing citrusy salad. And, since everything is better with avocado, I thought it was perfect timing for a Cinco de Mayo recipe. If you’re going easy on fruit (doing a Whole30 perhaps? Or just watching your sugar intake?), I would suggest adding extra avocado and limiting the grapefruit. Or, add extra avocado anyways because, why not?! 

Also, for the cooked chicken, I used what was leftover from a whole roasted chicken I had made the day prior. You could also cook chicken breast and then dice it. I find the meat from a whole chicken is more flavorful and shreds nicely.

Cinco De Mayo Citrus-Avocado Salad
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Simple, refreshing and bursting with zesty flavor this makes a great dish for lunch or an al fresco dinner.
Recipe type: Entree
Serves: 2
  • 1 grapefruit, peeled and cut into 1" pieces
  • 1 avocado, skin removed and flesh diced
  • Zest of ½ a lime
  • Juice of 1 lime
  • 2 pinches salt
  • 2 Tbl extra virgin olive oil
  • 1 lb shredded cooked chicken
  • 2 cups arugula
  • ½ cup toasted almond slivers and/or coconut flakes
  1. In 1 small bowl, place the grapefruit, avocado and toss with the lime zest, half the lime juice and a pinch of salt. Gently toss to combine but don't over mix or your avocado will go to mush.
  2. In a separate bowl, place the shredded chicken and add the remaining lime juice along with the olive oil and a pinch of salt. Toss to coat.
  3. Set both bowls aside, and toast your almond slivers and/or coconut. I like to do a mix of both for added texture and flavor. To toast, place in a dry small saute pan over medium heat, and occasionally stir almonds/coconut around. Once they start to brown, remove from heat and stir around so as not to burn them. Allow to cool.
  4. To assemble salad: place arugula in bottom of serving bowl, then top with chicken, then top with the grapefruit avocado mixture.
  5. Sprinkle toasted almonds/coconut on top just before serving.
  6. Drizzle with additional olive oil as needed.


Basil-Chicken Mini Meatballs



Simple, healthy ingredients, family-friendly, and makes for great leftovers! I recommend making a double batch of this recipe so you have food for several days. Or, you can freeze the meatballs prior to- or after- cooking them so you have a go-to waiting in the freezer for “emergencies”. I make a double batch recipe, then freeze half the meatballs before cooking them. That way I can just defrost them and pop ‘em into the oven for an easy dinner.

I also make these for my personal chef clients as a meal that is family-friendly since I cook for quite a few families with little children. So far, they’re a hit, and you know children are the toughest customers! These are gluten-free, dairy-free, nut-free, egg-free and can be made to be nightshade-free as well. I suggest serving with tomato sauce or try my Sweet Beet Sauce.
As an alternative to pasta, try serving these over a bed of Sauteed Root Veggies.
Hope you enjoy!


Basil-Chicken Mini Meatballs
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A simple, healthy recipe that is really quite easy! This recipe is also family-friendly as well as allergy-friendly- it's gluten-free, dairy-free, nut-free and if you substitute the tomato, it's nightshade-free too.
Recipe type: Dinner
Cuisine: American
Serves: 4 servings
  • 2 lbs ground chicken (1 lb white meat & 1 lb dark meat is best)
  • 10 basil leaves, finely chopped
  • 3 sprigs fresh thyme, stems removed
  • 3 leaves fresh sage, finely chopped
  • ¼ cup tomato paste, or substitute ¼ c. pumpkin/butternut puree
  • 1 Tbl lemon juice
  • 2 tsp sea salt
  • 1 tsp ground black pepper
  1. Preheat oven to 375 degrees F (400 degrees F for non-convection ovens).
  2. Combine the herbs, tomato paste, lemon juice, salt and pepper in a medium bowl.
  3. Add the ground chicken and mix well to incorporate the seasoning.
  4. To test for seasoning, heat a small sauté pan over medium heat, add 1 tsp cooking oil, then quickly sauté 1 Tbl of your meat mixture- it should take under 10 minutes. Once the meat is no longer pink in the center, taste it for seasoning. If it needs more salt, pepper or herbs, feel free to add a little as you see fit.
  5. Line a baking sheet pan with parchment or foil.
  6. Form small meatballs in the palm of your hand, and place on the baking sheet pan.
  7. Feel free to use a small ice cream scoop to form the meatballs, this is what I do and find it goes very quickly!
  8. Use damp fingertips to smooth out any ragged edges of the meatballs.
  9. Bake for 10 minutes, rotate the pan, then bake another 10 minutes.
  10. The meatballs are done when the internal temperature reads 165 degrees F on a thermometer.
  11. If you don't have a kitchen thermometer, cut the largest meatball open, it should not be pink in the center.


Zesty Lemon-Ginger Chicken



I made this recipe as a healthy appetizer for a client I cook for who follows the autoimmune protocol. The marinade would go great rubbed on a whole chicken or with any parts of a chicken. I suggest you double the marinade recipe for dinner size portions such as a whole chicken or 2# of meat. And, by the way, this is a great appetizer to serve for a party or the Super Bowl!

Note: if you use this marinade for a whole chicken, roast chicken for 45 minutes to an hour before broiling. Internal temperature of chicken should be 165 degrees F. I always suggest using a kitchen thermometer to check, inserted into the thickest part of the thigh.

Zesty Lemon-Ginger Chicken
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Full of fresh flavor made from pure healthy, anti-inflammatory ingredients!
Recipe type: Dinner
Cuisine: Middle Eastern
Serves: 2
  • 6 chicken drumsticks
  • 1 Tbl fresh grated ginger
  • 1 Tbl fresh horseradish (from a jar is ok, just make sure no added ingredients)
  • 2 tsp lemon zest
  • 3 Tble lemon juice
  • 1 tsp salt
  • 1 tsp fresh chopped rosemary
  • 1 tsp fresh thyme leaves
  • 1 Tbl fresh chopped basil
  • 1 tsp turmeric
  • 1 Tbl coconut milk * optional, add 1 Tbl extra ghee if you are avoiding coconut
  • 1 Tbl coconut oil or ghee, melted
  1. Place chicken in an oven safe baking dish.
  2. Combine all remaining ingredients and stir to combine.
  3. Pour marinade over chicken, turning meat to ensure it is thoroughly coated.
  4. Allow chicken to marinate for at least 15 minutes at room temperature, but ideally cover and refrigerate for 1-2 hours so flavors can really absorb into chicken.
  5. Preheat your oven to 375º 15 minutes prior to baking.
  6. Pop your chicken directly into the oven.
  7. Roast for 25 minutes, or until internal temperature of drumstick reaches 165º
  8. Turn your broiler to high.
  9. Broil chicken for 2-3 minutes, or until skin of drumsticks gets golden and a little crispy.


Chicken Pot Pie



I developed this recipe for several of my personal chef clients who follow paleo diets as well as the autoimmune protocol. This means no nut flours and no eggs, as well as no nightshades or spices such as black pepper.

The more clients I cook for who follow the autoimmune protocol, the more I’ve come to appreciate using fresh herbs for flavor! It’s inspiring to find ways to make dishes work using less-popular ingredients, or ingredients that maybe we’re all less used to cooking with. For example, sweet potato flour…. if you’re cooking gluten-free or grain-free, try it out! 

Please note: this recipe has a lot of steps, with making the crust and then the filling and then baking it. I always make the crust a day or two before I’m going to make the whole pot pie. You can also double the crust recipe and then keep some of it frozen for future use. The filling can also be made up to 3 days in advance, just store in fridge until you are ready to assemble.

Chicken Pot Pie
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Gluten-free, dairy-free, egg-free, nut-free, paleo-friendly, and autoimmune protocol friendly too!
Recipe type: Dinner
Cuisine: American
Serves: 2-3
  • Crust:
  • ½ cup coconut flour
  • ⅓ cup tapioca flour or ¼ cup sweet potato flour
  • ½ tsp sea salt
  • ½ tsp cream tartar
  • ¼ tsp baking soda
  • 1 tsp fresh thyme leaves
  • ⅓ cup plus 1 Tbl sustainable palm shortening (Nutiva is a good brand)
  • ¼ cup plus 2 Tbl water
  • ⅓ cup pumpkin (or butternut squash) puree
  • Filling:
  • 2 chicken breasts, cooked and diced
  • 2 Tbl coconut oil
  • ½ cup diced celery
  • 3 sage leaves, finely chopped
  • 2 sprigs thyme, stems removed and chopped
  • 1 sprig fresh rosemary, finely chopped
  • 1 cup diced veggie of choice: broccoli, carrots, cauliflower are all good
  • 1 Tbl coconut flour
  • ¾ cup coconut milk, gently warmed or at room temperature (not cold)
  • ½ cup broth, warmed
  • ⅓ cup pumpkin or butternut puree
  • ½ tsp each salt (add black pepper if not on autoimmune protocol)
  • Optional: you can add it other veggies such as broccoli or kale too, about ½ cup of either.
  1. Crust:
  2. In a small mixing bowl, mix to combine dry ingredients: flours, salt, tartar, baking soda, and thyme.
  3. In a separate small bowl, combine the water with the pumpkin puree.
  4. Add the palm shortening to the dry ingredients. Using your fingers, work the shortening into the flour. You want the flour to resemble course damp sand.
  5. Using a fork, slowly add your water/puree mixture into the flour, being sure to evenly mix. Once the dough gets too thick to mix with a fork, use your fingers.
  6. Shape dough into a round flat disk, wrap in plastic wrap, and chill for at least 30 minutes. If you want to make your pot pie filling while the dough is chilling, go ahead and do that.
  7. This would be the time to preheat your oven to 325º if you are baking your crust today (you can store the crust unbaked in fridge for 2-3 days, or freeze).
  8. When you’re ready to roll out the dough, remove from fridge.
  9. Tear 2 sheets of parchment big enough to fit the dough once rolled out.
  10. I bake this is in a 7x7 square baking dish or a loaf pan, but you can also use a round pie dish or make multiple mini pot pies in ramekins.
  11. Lay 1 parchment sheet on counter and sprinkle a tiny bit of coconut flour on top.
  12. Unwrap dough and place on parchment. Sprinkle a tiny bit of coconut flour over top of dough, place second sheet of parchment on top.
  13. Gently roll out dough between the two sheets to form a round disk approx. 10 inches in diameter. The edges crumble a little as you roll, so you just have to keep tucking the loose edges back together.
  14. Chill dough for 5-10 minutes between the parchment, then remove top sheet when ready to place on your pot pie.
  15. Carefully flip your dough onto the top of the pot pie. Use that bottom sheet of parchment as leverage to pick up the dough and flip quickly. If some bits break off don’t worry you can piece them back together.
  16. Crimp the excess dough around the edge to form a small lip, or use a fork to press little indents around the edge.
  17. Glaze the top of the dough with ghee or coconut oil, then poke several small holes in dough with a fork so filling can steam.
  18. Dough bakes in about 15-20 minutes, rotate dish halfway through to ensure even browning, and baste again with ghee/coconut oil after 10 minutes. Remove from oven when crust is golden brown.
  19. Filling:
  20. First heat 1 Tbl of coconut oil over medium heat.
  21. Add the celery, and sauté for several minutes. Add the fresh herbs and any other vegies that you chose to use, sauté for about 5 minutes, then scrape into a small bowl and set aside.
  22. Using same sauté pan, now heat the remaining 1 Tbl of oil over low heat until melted.
  23. Remove briefly from the heat and sprinkle the coconut flour into the pan. Return to heat, and whisk the flour into the oil. It will be clumpy and thick, you just want to get the flour coated with the oil.
  24. Very slowly add the coconut milk while whisking. It will froth and simmer.
  25. Once all the coconut milk is added, also add the broth and pumpkin puree, whisking to combine.
  26. Season with salt and pepper, then add your cooked celery mixture into the sauce, as well as the cooked chicken. Stir to coat.
  27. Since the chicken is cooked, feel free to taste for seasoning.
  28. Fill your baking dish with the filling, then place rolled out dough on top (instructions for this are with the crust recipe)

Please note: some of the links in this post are affiliate links. This means I receive commission if you click on the link and make a purchase. Regardless, I only recommend products I personally use and believe add legitimate value for my readers.

Easy Steak Tips in Sauce



This is an easy, healthy, gluten-free and dairy-free dinner recipe. Making your own sauce and using grass-fed beef are two ways to ensure this is a healthy dinner, especially when served over a pile of Cauliflower Tabbouleh or a nice green salad.

When making this simple sauce recipe, I wanted to replicate a nice thick steak sauce but keep the list of ingredients pretty simple. This sauce also helps the steak work well as lunch the next day, which is great for my personal chef clients who ask for “extras” to tide them over the next day!

Easy Steak Tips in Sauce
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Simple and easy healthy steak tip dinner recipe. The sauce has body and enough flavor to really satisfy that 'steak sauce' craving.
Recipe type: Dinner
Cuisine: American
Serves: 2
  • 1 lb grass-fed steak tips
  • 1 Tbl ghee
  • 1 tsp sea salt
  • ¼ cup water
  • 1 Tbl tomato paste
  • 1 Tbl harissa paste, or pureed roasted red peppers, optional*
  • ½ cup beef broth (I suggest using homemade bone broth)
  • 1 tsp lemon juice
  • ½ tsp chopped fresh rosemary
  • 1 Tbl chopped fresh parsley
  • Pinch of salt and pepper
  • *This is an optional addition to bump up the flavor of the sauce. Harissa is a middle eastern sauce made from roasted red peppers. It is usually spicy from the addition of chili flakes. Mina Harissa is a good brand with clean ingredients. You can also just buy plain roasted red peppers, puree them, and use instead of harissa. If you want to add spiciness, add in 1 tsp red pepper flakes.
  1. Heat a medium to large cast iron or stainless steel sauté pan over medium-high heat. Use a pan large enough to fit all the steak tips with enough room that the meat pieces are not touching each other.
  2. Add the ghee to the pan and allow it to melt.
  3. While the pan is heating, sprinkle your steak tips all over with 1 tsp sea salt before adding to the pan.
  4. Add your steak tips to the pan, placing them next too each other but not touching (this helps the meat get a good brown sear). Once you place each steak tip into the pan, do not move them around, but press down gently on the meat with a pair of tongs to ensure they are adhered to the pan. Leave them alone for at least 4-5 minutes.
  5. Take a peak at the bottom of one steak tip. If it is really nice a brown, you can flip it over. If it still just looks somewhat gray but not brown, leave it alone for a few more minutes.
  6. When all the steak tips have a good brown sear on one side, flip them over and sear on the second side. Then, remove them from the pan and set aside.
  7. Turn off the stove and allow your pan to cool for 30 seconds.
  8. Add the ¼ cup water to the pan, it will sizzle and bubble, this is called ‘deglazing’.
  9. Use a rubber spatula to scrape up the brown bits from the pan and mix with the water.
  10. Turn stove back on to medium heat, add your tomato paste, harissa, and broth, and stir to combine.
  11. Add remaining ingredients except salt and pepper.
  12. Allow sauce to come to a simmer, if it boils very rapidly turn your heat down a little.
  13. Simmer sauce for 5-7 minutes, until it has reduced and thickened to a nice “steak sauce” consistency.
  14. Season with salt and pepper to taste.
  15. Add your steak tips back into the sauce, stirring them around so they are evenly coated with sauce, then remove from heat.
  16. Serve and enjoy!