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


  1. Preheat the oven to 425 degrees and remove the steak from the fridge

  2. 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

  3. 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

  4. 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

  5. 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

  6. Sauté the mushrooms for ~8 minutes, or until they are soft and cooked through and then set aside

  7. Remove the potatoes from the boiling water and cut them in half, placing them on a parchment lined baking sheet flat side down

  8. Using the bottom of a glass, push down on the top of each potato so that it smushes down to create these “smashed potatoes”

  9. Season these potatoes with 1 teaspoon of avocado oil and ½ teaspoon each of salt, pepper, and thyme

  10. 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*

  11. Now that the steak is room temperature, Pat the steaks dry with a paper towel and then season generously with salt & pepper

  12. Place a cast iron skillet over medium-high heat and allow to get hot for ~3 minutes

  13. Add 1 tablespoon of ghee and allow to melt

  14. 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)

  15. After ~5 minutes, flip the steak on to the other side

  16. 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

  17. Once finished cooking, allow the steak to rest for ~5-10 minutes before slicing

  18. Slice the steak on the cutting board and display with the roasted broccoli, sautéed oyster mushrooms, and smashed potatoes

  19. Make your plates and enjoy!

Allergen Information:

  • Soy Free

  • Dairy Free

  • Gluten Free

  • Nut Free

  • Paleo

  • Whole30

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