Nick Massie of Paleo Nick is in the kitchen with sp guest Sam Dancer, preparing a holiday feast fit for an athlete. Give the gift of balanced nutrition with Massie’s recipe for beef and shrimp tampiqueña, a festive riff on a classic Mexican meat dish. Feliz Navidad!
For the Beef:
• 1 beef tenderloin* (5-7 lb.), trimmed of silver skin and tied to a uniform thickness**
• 1 tbsp. olive oil
• ½ cup Cheechako Tako spice blend, or Mexican seasoning listed below
• 4 ft. of butchers twine
Preparation:
Preheat oven to 450 F.
Rub beef with olive oil and spice blend until uniformly coated on all sides.
Place seasoned beef on a foil-lined sheet pan and place in the oven.
Roast until the center of the thickest part of the tenderloin reads 120 F.
Remove from the oven and allow to rest for 15 minutes before removing twine and slicing.
See plating instructions.
* You can use flank steak, skirt steak, ribeye, sirloin, tri-tip, etc. You can also grill these cuts instead of roasting them.
** You do not have to tie the tenderloin; it simply helps the meat cook uniformly.
Mexican Spice Blend
Combine the following ingredients:
• 2 tbsp. ancho chile powder
• 2 tbsp. kosher salt
• 1 tbsp. granulated garlic
• 1 tbsp. onion powder
• 1 tbsp. ground cumin
• 1 tbsp. dried oregano leaves
• ½ tbsp. ground black pepper
• 1 tsp. chipotle powder
For the Shrimp:
• 2 lb. wild shrimp, peeled and deveined
• 6 cloves fresh garlic, smashed and minced
• 1 tbsp. olive oil
• kosher salt, to taste
• black pepper, to taste
• juice of one lime
Heat a large sauté pan (14 in.) over high heat.
Add olive oil and garlic to the pan and stir until garlic begins to toast.
Season the top side of the shrimp with kosher salt and pepper, and place them seasoned-side down in the pan. Immediately season the other side of the shrimp with salt and pepper.
Stir shrimp to incorporate garlic.
Allow to cook for 60 seconds and then add the fresh lime juice.
Stir and cook for 2-3 minutes longer or until shrimp are just cooked through.
Cut the heat and see plating instructions.
For the Christmas Pico:
• 2 large tomatoes, washed, cored and small-diced
• ½ large red onion, small-diced
• juice of 2 limes
• ½ jalapeño, minced
• ½ bunch of fresh cilantro, chiffonade (finely chopped)
• 1 garlic clove, smashed into paste
• kosher salt, to taste
• black pepper, to taste
Combine all ingredients in a mixing bowl and season with kosher salt and pepper to your liking.
See plating instructions.
Plating Instructions:
• 2 c. cheddar or Mexican cheese blend
• 1 bunch of fresh cilantro
Slice beef into medallions ½-to-1-in. thick and place them on a large, oven-safe serving platter.
Top beef with shrimp and cheese.
Place platter in a hot oven or under the broiler for 60-90 seconds, just long enough for the cheese to melt, but not become crispy.
Remove from oven, top with Christmas Pico and garnish plate with cilantro.
Tell your family and friends that you love them and that this platter is proof!
Merry Christmas!
The CrossFit Journal — (
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