Overcome Your Gut + Digestive Issues With Ancestral Nutrition
Steak With Sautéed Mushrooms And Onions And An Apple Salad
I love making this meal for family and friends because it’s delicious, very nutritious, pretty simple, and a little on the fancy side! The bone broth and spices really add to the flavor of the veggies which pair really nicely with the steak. And the salad has an excellent combo of flavors, I especially love the sweetness of the apple.
This is an excellent dinner, especially in the late summer and early fall, when the ingredients used are in season. I love this meal and have found it to be a real crowd-pleaser! I hope you and your family enjoy it as well!
With love from my kitchen to yours,
Kayley
Steak With Sautéed Mushrooms And Onions And An Apple Salad
AuthorKayley O'BrienTake the steak out 10-30 minutes before starting to allow it to come to room temperature. This will help it cook more evenly.
Heat the fat in a pan over medium high heat. Once hot add the steak and season with salt and pepper. After a few minutes, flip the steak and add the onions to the pan around the steak. After another minute or two, add the garlic and mushrooms. Season the veggies with salt, pepper, and oregano; and stir occasionally. After about 5 minutes add the bone broth over the veggies. Continue to flip the steak as needed to encourage each side to brown but not burn.
Cook till the veggies are fork tender and the steak is to your liking, I like to cut into my steak to see if it's ready. If one is ready before the other, transfer it to a plate and let the other finish cooking.
Meanwhile make your salad. Place the lettuce or arugula on your plate and top with the apple chunks, toasted walnuts, goat cheese, and pepper.
If you're just making one serving of dressing you can just mix all the ingredients in a small jar by shaking the jar vigorously. If you want to make a larger batch of dressing, you can still do the jar method or you can use a blender which makes it really creamy and delicious. If making a larger batch, just keep the ratio of 1 part vinegar to 2 parts oil and make as large of a batch as you want. It will last for a few weeks in your fridge.
Finally, add the dressing to the salad, place the steak on your plate, top the steak with the sautéed veggies, and enjoy!
Ingredients
Directions
Take the steak out 10-30 minutes before starting to allow it to come to room temperature. This will help it cook more evenly.
Heat the fat in a pan over medium high heat. Once hot add the steak and season with salt and pepper. After a few minutes, flip the steak and add the onions to the pan around the steak. After another minute or two, add the garlic and mushrooms. Season the veggies with salt, pepper, and oregano; and stir occasionally. After about 5 minutes add the bone broth over the veggies. Continue to flip the steak as needed to encourage each side to brown but not burn.
Cook till the veggies are fork tender and the steak is to your liking, I like to cut into my steak to see if it's ready. If one is ready before the other, transfer it to a plate and let the other finish cooking.
Meanwhile make your salad. Place the lettuce or arugula on your plate and top with the apple chunks, toasted walnuts, goat cheese, and pepper.
If you're just making one serving of dressing you can just mix all the ingredients in a small jar by shaking the jar vigorously. If you want to make a larger batch of dressing, you can still do the jar method or you can use a blender which makes it really creamy and delicious. If making a larger batch, just keep the ratio of 1 part vinegar to 2 parts oil and make as large of a batch as you want. It will last for a few weeks in your fridge.
Finally, add the dressing to the salad, place the steak on your plate, top the steak with the sautéed veggies, and enjoy!
Notes
Nutrition:
| Ingredients | Calories | Fat | Carbs | Protein |
| 8 oz raw lean sirloin steak | 400 | 25.3g | 0g | 43g |
| 1/2 tsp lard | 19 | 2.1g | 0g | 0g |
| 1/4 onion (55g) | 22 | 0g | 5.2g | 1g |
| 2 crimini mushrooms (36g) | 8 | 0g | 1.6g | 0.9g |
| 2 tbsp bone broth | 4.5 | 0.1g | 0.3g | 0.7g |
| 1 cup chopped lettuce or arugula | 5 | 0.2g | 0.8g | 0.5g |
| 1/6 apple (25g) | 12.9 | 0.1g | 3.4g | 0.1g |
| 2 tbsp walnuts | 100 | 10g | 2g | 2.5g |
| 1.50 tbsp goat cheese (0.5 oz) | 38 | 3g | 0.2g | 2.6g |
| 2 tsp extra virgin olive oil | 78 | 8.8g | 0g | 0g |
| Total | 687.4 | 49.6g | 13.5g | 51.3g |
Notes:
- Nutrition is based on the products I use. I provide a nutrition table so that you can quickly check to see if your food products match or so that you can easily calculate the nutrition for any changes you want to make to the recipe. I think this helps if you have very specific diet goals and/or fitness and/or health goals. I also wanted you to be able to see exactly where I get the numbers for my nutrition facts so that you can see that they are reliable and learn more about macro breakdowns of food.
- I only calculated half the fat because a lot of it sticks to the pan.
Works Cited
1. Nutritionix. Gladson. https://www.nutritionix.com/ Accessed 30 September 2021.
2. Calorie King. https://www.calorieking.com/ Accessed 30 September 2021.
3. Eat This Much. https://www.eatthismuch.com/ Accessed 30 September 2021.
4. Nutrition Data Self. https://nutritiondata.self.com/ Accessed 30 September 2021.
About Kayley
Kayley is a certified gut health nutrition coach who helps people to overcome their chronic gut and digestive issues at the root using the principles of ancestral nutrition and holistic health. (Continue Reading Here)
