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Sean and I aren’t parents (unless you count owning a stinky dog) but we still love Father’s Day as a good excuse to have a big, delicious dinner. I was born and raised in Buffalo, NY and if you ask me the one thing I miss the most about Buffalo my answer would be: beef on weck. Beef on weck is roast beef on a Kummelweck bun (and a Kummelweck bun is a Kaiser roll dusted with salt and caraway seeds). You know you have a legit beef on weck sandwich in your hand when the beef is rare, carved beautifully thin and you have the juices dripping down your arm. Recently I have been seriously craving a beef on weck. In our pre-paleo days Sean and I made some homemade beef on weck sandwiches and they were delicious. Well, Kummelweck buns sure aren’t paleo so I wanted to create a dish that would mimic the beef on weck but without the bun. Instead of beef on weck, I’m calling this Beef Weck. I hope you try it out and enjoy it. If you’ve never had a beef on weck you’re in for a real treat; there is something amazing about putting beef, salt and caraway seeds together. And if you’ve had beef on weck, I think this is a great healthier substitution; it sure satisfied my craving at least.
Beef Weck Ingredients
Pretty simple… I grounded up some caraway seeds and kosher salt with a mortar and pestle. Then we used it as a rub on the flank steak and grilled the steak to a nice rare/medium-rare.
Tips: Sean was concerned the caraway seeds wouldn’t stick (and as a result we woud miss out on the awesome flavor they bring) and he was concerned the salt would dry out the steak. To fix this we made sure to rub the caraway/salt into the steak really well. We also put the rub on right before grilling the steak; that way the salt didn’t have time to soak up the steak’s juices before we grilled it. The steak turned out awesome!
We served the steak with a broccoli salad and au gratin potatoes. Yeah, potatoes aren’t paleo, but we got some potatoes in our CSA box this week and we aren’t going to not eat something from the farm just because it’s not paleo – you can’t deny good, local food. I really do love au gratin potatoes so I decided to make them with some local whole milk and grass fed cheddar & butter.
I made up the broccoli salad in an attempt to mimic the (non-paleo) pasta salad I would usually make with beef on weck.
Broccoli Salad Ingredients
2 small heads of broccoli
hard salami, cut up in small chunks
black olives, sliced
1/2 cup olive oil
1/4 cup red wine vinegar
1 tsp oregano
1 tsp basil
1 tsp red pepper flakes
2 cloves garlic
sun-dried tomatoes cut into small pieces
Again, pretty easy… I cut the broccoli up into small pieces and boiled them until cooked. Then I mixed in the black olives and salami. I mixed all the dressing ingredients together and coated the salad with it. Yum!