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This is a great sauce. Creamy, fatty, spicy, smoky and delicious. Plus: it’s paleo (and vegan)!

Gluten-free, paleo, Whole30

  

Flank Steak with Paleo Chipotle Crema

1-2 lbs. flank steak
1 c. water
1/2 c. raw cashews
1 chipotle + adobo sauce
2 Tbsp. tomato paste
Juice of half a lemon
Kosher salt
1 Tbsp. garlic powder
1 tsp. white miso (optional)
1/4 c. avocado oil

First, prep your cashews. Boil the water (I nuked for 2 minutes) and add the cashews. Let soak anywhere from 30 minutes to 8 hours.

When your cashews have soaked and it’s time to make dinner, start with the steak. Sprinkle with Kosher salt and black pepper and lay on a prepped cookie sheet. Broil on High for 3-4 minutes or until desired doneness is reached. Pull and let rest 5 minutes before slicing and serving.

To make the sauce: Blend the cashews (reserve the water), chipotle, tomato paste, lemon juice, 2 big pinches Kosher salt, garlic powder, white miso if you want. Drizzle in about a quarter cup of the cashew water to get things moving – and then about a quarter of a cup of oil if your desired consistency is not reached. I started off blending in the food processor, wasn’t getting the creaminess I wanted, and moved on to the Vitamix for a smoother puree.

Serves 2 – 4