Name: Paleo Pan-Fried Steak Recipe with Creamy Mushrooms and Thyme
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: British
Ingredients: 2 Tablespoons (30 ml) ghee; 2 beef steaks of your choice; Salt and black pepper; 12 white button mushrooms (120 g), sliced; 2 cloves garlic, peeled and finely chopped; 4-6 sprigs thyme, leaves removed; 1 Tablespoon of arrowroot flour (8 g); 1/4 cup (60 ml) unsweetened coconut milk; 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

Ingredients

For the steak:

2 Tablespoons (30 ml) ghee
2 beef steaks of your choice
Salt and black pepper

For the mushrooms:

12 white button mushrooms (120 g), sliced
2 cloves garlic, peeled and finely chopped
4–6 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

Instructions

Season the steaks with salt and let rest for 10 minutes.
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.
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.
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
Slice the steak and serve topped with the creamy mushroom mixture and a simple side salad of lettuce, tomato and red onions.

Notes

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

Nutrition

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