Spicy Cocoa Rubbed Venison Steak Lettuce Wraps

In honor of the hottest week I think central New York has ever experienced, twentysomething and paleo presents a deliciously paleo and cold dinner fit for any active and sweaty young adult – and the best part is: before it wound up in my freezer, it was romping around in the wild and eating naturally germinated plants. Thank you again to Coach Craig, Crossfit Partner-in-Crime Maria’s hunter and my new running group leader! Where he finds time to catch wild game between triathlons, training, and listening to maria gush about crossfit I just don’t know…

Spicy Cocoa Rubbed Venison Steak Lettuce Wraps:

Venison Steak (or any steak of your choosing)
5 tbsp baking cocoa
3 tbsp chili powder
1 tsp cayenne pepper
3 tbsp freshly ground black pepper
1 tbsp coconut/olive oil
Iceberg lettuce
Tomato, Avocado, and any other fixins you may want

Pound thawed steak to tenderize.

Mix 4 tbsp cocoa, chili, cayenne, and black pepper.

Rub steak in oil, followed by the pepper-cocoa mix.

Cover in plastic wrap and let sit in fridge for at least an hour, no more than 4 hours.

In a skillet, heat another tbsp oil and sauté steak over medium heat for about 2-2.5 minutes (to get the perfect medium rare… mmm)

Set steak to the side to rest (don’t cut! Don’t cut! Don’t cut! Those juices are like gold…)

Slice steak or cut into portions for the week and slice into smaller pieces the day you wrap.



Sweet Jésus Mexi Pulled Beef

Happy Cinco de Mayo! It’s hard to be twentysomethingandpaleo and NOT love Mexican cuisine. Primed by taco bell 4th meal from the college days, and exacerbated by Chipotle, Baja Fresh, Moe’s, and Qdoba… we love the spicy food pulsing through our paleo veins. Olay!


Sweet Jésus Mexi Pulled Beef: 3 servings @ 240 cal/ea. (F 9g; C 15g; P 32g)

1 lb beef roast
1 tbsp onion powder
1 tbsp chili powder
.5 tbsp garlic powder
.5 tbsp cumin
3 tbsp lime juice (1 lime)
1 large banana

Put all spices in large ziplock baggie.
Cut beef into 8 chunks and dump in ziplock bag.
Shake and smoosh around so all parts of the beef are crusted.
Dump in slow cooker with lime juice, diced or sliced bananas, and any leftover spices.
Cook LOW for 4 hours.
Shred with two forks.
Serve with avocado or guac and sautéed red bell peppers.