Every once in a while, when it was a special occasion, my mom would make us flank steak. It’s one of my most positive food memories, so it’s no surprise that I’d want to create a paleo version of it.

This recipe makeover’s not as simple as quick substitutions. There’s soy sauce in it – and that’s an easy fix. (Wheat-free tamari or coconut aminos) But then, there’s Catalina dressing, which Kraft makes with high fructose corn syrup. Not one to give up, I found a great recipe for Catalina dressing… and found out that it is made with ketchup (not usually paleo) and Worcestershire sauce (also not usually paleo).

Recipe Makeover: Mom’s Flank Steak

Here is my mom’s amazingly tasty flank steak recipe, in its original glory:

Mom’s Flank Steak

Ingredients: 
1 to 1.5 lbs of flank steak
1 small bottle of Kraft Catalina Dressing
3 Tbsp Soy Sauce
Garlic Powder
Onion Powder
Ginger Powder

Directions:

1. Cover the flank steak with equal parts garlic and onion powder (the steak should almost be white)
2. In a bowl, mix Catalina dressing, soy sauce, and ginger powder to taste.
3. Pour dressing mix over flank steak and marinate for at least 3 hours. (24 is best!)
4. Grill the steak, reserving the marinade.
5. In a saucepan, bring the remaining marinade to a boil to remove any possibility of bacteria
6. Serve the steak in thin strips with hot marinade on the side as a gravy.

Let’s make it paleo.

The flank steak is fine. So is the garlic powder, onion powder, and ginger powder (though I’ll probably want to use fresh). I’ll be swapping the soy sauce for wheat-free tamari. (I just don’t like coconut aminos.) Now, to make the rest!

Paleo Catalina Dressing

Ingredients

• ¼ cup paleo ketchup
• ¼ cup honey
• ¼ cup red wine vinegar
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ¼ teaspoon paleo worcestershire sauce
• ½ cup extra virgin olive oil
• salt and pepper, to taste

Directions

1. Place first 6 ingredients in a food processor or blender (or use a handheld blender) and process until smooth.
2. Add the oil in a slow steady stream with the machine running until the mixture comes together in an emulsion.
3. Season with salt and pepper and serve immediately. Store in the refrigerator for up to one week.

This recipe makes approximately: 1 ½ cups — about the right amount for my mom’s recipe.

But I need paleo ketchup and worcestershire sauce… and they don’t sell that at the grocery store.

Paleo Worcestershire Sauce

Adapted from http://paleodietlifestyle.com/homemade-paleo-condiments/ (Their recipe contained soy sauce, and I’m just not willing to make the concession.)

Ingredients

½ cup apple cider vinegar
2 tbsp water
2 tbsp wheat-free tamari (or coconut aminos)
¼ tsp ground ginger
¼ tsp mustard powder
¼ tsp onion powder
¼ tsp garlic powder
⅛ tsp cinnamon
⅛ tsp freshly ground black pepper

Preparation

1. Combine all the ingredients in a saucepan and slowly bring to a bowl while stirring frequently.
2. Let simmer for about a minute for the flavors to develop.
3. Cool and store in the refrigerator.

Paleo Ketchup

Adapted from a highly-rated ketchup recipe on Allrecipes.com and the rich and deep-flavored ketchup on Paleo Diet Lifestyle. This ketchup recipe can be bottled in sterilized jars and kept for up to 6 months in a cool dark place. (I haven’t made this yet, but it’s what I’m going to try. I’ll update and let y’all know how it is.)

Recipe makes about 8 cups

1 Tablespoon extra virgin olive oil
1 stick of celery, chopped
½ fennel bulb, chopped
1 Tablespoon fresh ginger, chopped
1 small bunch of fresh basil leaves, chopped
24 ounces tomato paste
2 tbsp honey
2 tablespoons white vinegar
1 c cold water
2 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground coriander

Directions

1. In a frying pan, heat up 1 Tablespoon of extra virgin olive oil.
2. Toss in the celery, fennel, ginger, and basil and cook until the vegetables are tender.
3. Using an immersion blender or food processor, blend the contents of the frying pan into a paste.
4. In a large bowl, stir the celery, fennel, and ginger paste, tomato paste, honey, and vinegar together.
5. Pour the water into the bowl and continue stirring until smooth.
6. Add the spices (paprika, salt, pepper, garlic powder, onion powder, and coriander) and stir to combine.
7. Transfer to a container that is good for refrigeration. (a sterilized jar would be perfect!)
8. Refrigerate at least 4 hours before using.

The Plan of Action

Tomorrow, I will be making the ketchup, Worcestershire sauce, Catalina Dressing, and finally, will start marinating the steak, so we can eat it on Tuesday. Updates will follow.