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Paleo Pan-Fried Steak Recipe with Creamy Mushrooms and Thyme

Louise | February 12
Paleo Pan-Fried Steak Recipe with Creamy Mushrooms and Thyme #paleo

This steak is topped with caramelized mushrooms that have been cooked in a reduced creamy garlic and thyme sauce. It pairs wonderfully with a simple side salad.

Modifications for a Paleo Diet

If you were just after simple steak and mushrooms, you probably wouldn’t need to change anything to make it paleo.

Creating a mushroom sauce is a different story. For this paleo pan-fried steak with creamy mushrooms recipe I did have to make some modifications to keep the dish honest.

Your typical mushroom sauce is going to include butter, cream and possibly flour. To achieve the same savory flavor and creamy texture, you’ll use coconut milk and arrowroot flour.

I also punched up the taste with thyme.

Let’s Talk Thyme

Thyme is an aromatic herb that has held various duties through the centuries. The Egyptians used to use the herb for embalming, while the ancient Greeks burned it as incense in the hope that it would provide courage.

The Romans are credited with its spread throughout Europe. They used it to enhance cheese and liquors.

Today it is used for culinary and medicinal purposes. The essential oil of thyme contains thymol, an active ingredient in some mouthwashes, hand sanitizers and anti-fungal medications.

Thyme also has a number of benefits when consumed as food. Thyme is full of vitamin C and is a good source of copper, fiber, iron and manganese.

Thyme has an earthy, slightly minty taste that works really well in this dish.

Paleo Pan-Fried Steak Recipe with Creamy Mushrooms and Thyme #paleo

Paleo Pan-Fried Steak Recipe with Creamy Mushrooms and Thyme #paleo

Paleo Pan-Fried Steak Recipe with Creamy Mushrooms and Thyme

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Entree, Dinner
  • Cuisine: British


For the steak:

For the mushrooms:

  • 12 white button mushrooms (120 g), sliced
  • 2 cloves garlic, peeled and finely chopped
  • 46 sprigs thyme, leaves removed
  • 1 Tablespoon of arrowroot flour (8 g)
  • 1/4 cup (60 ml) unsweetened coconut milk

For the side salad:

  • 2 large handfuls of mixed salad leaves
  • 2 tomatoes, sliced
  • 1/4 red onion, finely sliced
  • 2 Tablespoons (30 ml) olive oil
  • 1 teaspoon (5 ml) lemon juice


  1. Season the steaks with salt and let rest for 10 minutes.
  2. Heat 2 tablespoons of ghee in a large pan and cook the steak to your liking, ensuring there is a nice, golden crust on the outside. Remove from the pan, season with salt and pepper and set aside to rest, covered.
  3. Add the sliced mushrooms to the same pan (add in additional ghee if needed) over high heat until caramelized, adding the thyme leaves and garlic halfway through.
  4. Whisk the arrowroot powder and the coconut milk in a small bowl and add to the pan. Cook for 1-2 minutes until the sauce reduces and thickens. Season with salt and freshly ground black pepper, to taste
  5. Slice the steak and serve topped with the creamy mushroom mixture and a simple side salad of lettuce, tomato and red onions.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 841
  • Sugar: 4 g
  • Fat: 72 g
  • Carbohydrates: 12 g
  • Fiber: 2 g
  • Protein: 37 g