Steak and Vegetable Board
You all know by now how much I love my steak dinners. After my last long weekend at the beach for the summer, I came back to my apartment craving a Fall-ish homemade meal. To be honest, it is pathetic how little I have cooked in my own kitchen this summer. I truly cannot remember the last time I turned on my oven… So, I turned to a handy dandy favorite meal of mine: steak and vegetables. It is filling and hearty all while packed with deliciously clean and healthy ingredients leaving me perfectly satisfied. I get a lot of questions regarding steak and how I cook mine, so I’ve included a video tutorial from an old recipe on this one so we can cook our steak together side by side. I promise, it’s not as hard as you may think it is! Plus, a cast iron skillet is the go-to move for in apartment steak cooking. Once you make this recipe, I’ll let you be the judge, you may never grill your steaks again!
Ingredients (serves 2):
Boneless sirloin steak (1 large – 1+lbs) – I prefer to use organic & grass-fed steaks, such as those found on ButcherBox
Oyster mushrooms (2 cups)
Broccoli (1 small head)
Red potatoes (6 small)
Ghee
Avocado oil
Red wine (1/4 cup)
Thyme
Salt
Pepper
Directions:
Preheat the oven to 425 degrees and remove the steak from the fridge
Place the red potatoes in a pot with water, bring to a boil, lower to medium heat, and cook covered for ~10 minutes, or until the potatoes are fork tender and cooked through
While the potatoes are cooking, cut the broccoli into florets and season with 1 teaspoon of avocado oil and ½ teaspoon each of salt & pepper
Place the broccoli on a parchment lined baking sheet and cook in the oven at 425 degrees for ~20 minutes, or until the broccoli is crisped on the outside and cooked through
While the broccoli is cooking, cut the oyster mushrooms in half and place on a hot skillet with ½ teaspoon of melted ghee and ¼ cup of red wine and season the mixture with ½ teaspoon each of salt & pepper
Sauté the mushrooms for ~8 minutes, or until they are soft and cooked through and then set aside
Remove the potatoes from the boiling water and cut them in half, placing them on a parchment lined baking sheet flat side down
Using the bottom of a glass, push down on the top of each potato so that it smushes down to create these “smashed potatoes”
Season these potatoes with 1 teaspoon of avocado oil and ½ teaspoon each of salt, pepper, and thyme
Place this mixture in the oven on broil for ~10 minutes, or until the tops of the potatoes are nicely crisped. Be sure to watch your oven as all broil functions vary depending on the manufacturer
*Steps 11-17 are shown in the Youtube video below*
Now that the steak is room temperature, Pat the steaks dry with a paper towel and then season generously with salt & pepper
Place a cast iron skillet over medium-high heat and allow to get hot for ~3 minutes
Add 1 tablespoon of ghee and allow to melt
Place the steak down on the skillet, making sure it is hot enough to release a nice sizzling sound (meaning your steak will have a nice seared exterior)
After ~5 minutes, flip the steak on to the other side
After an additional ~3-5 minutes of cooking the steak’s other side, continuously flip over until the steak has reached your preferred temperature. I use the oh-so-intelligent hand trick to figure out when my steak has reached the medium rare temperature that I enjoy
Once finished cooking, allow the steak to rest for ~5-10 minutes before slicing
Slice the steak on the cutting board and display with the roasted broccoli, sautéed oyster mushrooms, and smashed potatoes
Make your plates and enjoy!
Allergen Information:
Soy Free
Dairy Free
Gluten Free
Nut Free
Paleo
Whole30
