Paleo Meat Recipes

Sous vide is a foolproof way to get perfectly tender carnitas every time. The precision cooking method cooks the meat slowly and keeps it at an even temperature so the meat never overcooks or dries out. Use this big-batch recipe to meal-prep--the carnitas are perfect for burrito bowls, tacos, breakfast skillets and more.

Tenderloin is the most luxurious cut of beef. Although it's a fantastic dinner-party dish, leftovers the next day are pure heaven. Trim off any visible silver skin, the translucent, tough membrane lying along the outside curve of the tenderloin.

Though traditional Puerto Rican cuisine may favor fatty cuts of pork with the skin on, lean cuts like pork loin are just as delicious with the intense garlic rub in this recipe. Serve warm with red beans and rice. Leftover slices make a good sandwich.

These tender strip steaks are a delicious entrée, grilled with a simple seasoning of garlic, salt, pepper and fresh rosemary.

While the cooking method for this steak recipe means standing it up on the “T,” celebrity Florentine butcher Dario Cecchini guarantees it yields truly juicy results. It's important to get a T-bone steak that's 1 1/2 inches thick or it won't stand on its end on the grill, as instructed. Ask your butcher to cut one to order for you.

In this recipe, we make a dual-purpose sauce from garden-fresh tomatoes, shallot, marjoram and rosemary. We use half the sauce to marinate the steak and use the other half as a basting sauce. Pasture-raised, grass-fed beef is gentler on the environment, free from growth-promoting hormones and typically lower in fat and calories than grain-fed beef. Marinating grass-fed beef for a full day helps make it tender. Look for it at natural-foods markets or find it online.

This basic roasted pork tenderloin recipe is easy enough for every day and pairs well with your favorite fruit chutney.

This Cuban stew recipe gets its humorous name from the shreds of meat that seem to resemble tattered “old clothes.” Don't be tempted to substitute boneless leg of lamb; the bone gives the broth exceptional flavor. Though typically made with beef, lamb is more widely available in Cuba. If you prefer beef, use about 3 1/2 pounds boneless chuck roast. Serve over rice, with black beans on the side.

Chopping steak instead of using ground beef to make these healthy burgers gives them a more toothsome texture. Come summer, give this a cooler spin by tossing the raw fennel with 2 tablespoons vinegar and 1 tablespoon oil to serve alongside.

This super-simple recipe covers beef tenderloin in a blend of cracked black, white and green peppercorns. Though it takes moments to prepare, since it's beef tenderloin it's perfect for a special occasion. Look for peppercorns in the bulk spice section so you can buy just what you need. The recipe will also work with black ones only.

Prepare the ingredients for this easy salad before you head to the grill with the steak. That way, you can mix together the corn salad and serve it at once, while the taste is still bright and summery.

Here, we toss colorful bell peppers in a balsamic-herb vinaigrette and grill them in a foil packet at the same time as the steak. Serve with corn on the cob.

This hearty spinach salad makes the most of your spice cabinet, with chili-paprika rubbed pork and a quick coriander-lime dressing. Creamy and decadent macadamia nuts are a great source of heart-healthy monounsaturated fats.

For a larger crowd--or for leftovers!--double this recipe. The cold flank steak tastes great in a sandwich the next day.

Here's a healthy pepper, tomato, eggplant and steak salad recipe that will convince anyone that, yes, salad can be a satisfying dinner. We toast dried oregano to make it especially aromatic and flavorful and then use it liberally to season the salad. Serve it over a bed of watercress or arugula with a crusty baguette to soak up the dressing.

Barbecued meats (churrasco) are served in churrascarias, Brazilian barbecued-meat restaurants, with a salsa-like sauce as an accompaniment. Since hearts of palm show up at every salad bar in these restaurants, we've added them to the sauce to give it a tasty twist.

Studding lamb chops with garlic and rubbing them with crushed peppercorns adds intense flavor with minimal work.

The seasonings traditionally used to make aquavit--a Northern European distilled spirit--vary with every recipe, but they usually include pork-friendly seasonings like caraway, cumin and fennel--so why not combine the two? This easy, pretty dish is great hot off the grill or made ahead and chilled.

Here's a recipe that packs a wallop. The bold combination of coffee beans and peppercorns works well on other rich meats, such as venison.

Inspired by the healthfulness and delicious simplicity of rustic Greek cooking.

Look for beef cuts with a small to moderate amount of marbling (flecks of fat in the meat) but only a small amount of fat on the edge. Since meat is sold by weight, paying for excess fat is a waste of money.

A double jolt of coffee comes from crushed beans in the crust and coffee in the vinaigrette--an eye-opening dish with tons of flavor. Make it a meal: Serve with grilled zucchini and summer squash.

Pickapeppa sauce is a tart-sweet, slightly hot seasoning sauce from Jamaica. Along with fruit nectar and mint, the Pickapeppa sauce does a great job of flavoring the marinade for the steak in this dinner recipe.

An easy apricot-mustard sauce both seasons the pork and dresses the salad.