Braised Steak with Brussels Sprouts and Mushrooms

We’re super fortunate to have a little 16-month-old who is obsessed with umami flavors. As a consequence we’re leaning into mushrooms and Brussels sprouts now that the temperature is attempting to change for the fall. This recipe was an easy combination of protein and vegetables (and fungi) that made leftovers for a few days. Otto went crazy for the sprouts and mushrooms, and we’re getting ready to make another large batch to keep him healthy and strong. We know you’re going to like this—enjoy!

Ingredients
2 lb boneless NY strip
8 oz shredded Brussels sprouts
8 oz sliced portabello mushrooms
4 Tbsp avocado oil
1 tsp sea salt
1 tsp cracked pepper
1 tsp herbs de Provence 

Method

Season steaks with sea salt and pepper and allow to rest at room temperature.

In a ceramic coated cast iron skillet, heat 3 Tbsp avocado oil on medium heat.

Add sliced Brussels sprouts and sauté for 2 minutes.  

Add mushrooms, salt, and herbs de Provence, sauté another 6 minutes.

Remove sprouts and mushrooms from the skillet and set in a separate bowl.

Add remaining avocado oil to the skillet. Place steaks into pan after oil is warmed. Cook for 8 minutes on the first side. Flip and cook for 8 minutes. 

Remove steaks and return veggies to the pan to warm and absorb some of the drippings from the steak. Sauté for 2 minutes. Then, reintroduce the steaks to the skillet and remove from heat. Let the whole thing rest for 5 minutes before serving.

Braised Steak with Brussels Sprouts and Mushrooms Recipe [paleo, primal, keto, gluten-free]

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Braised Steak with Brussels Sprouts and Mushrooms

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients
2 lb boneless NY strip
8 oz shredded Brussels sprouts
8 oz sliced portabello mushrooms
4 Tbsp avocado oil
1 tsp sea salt
1 tsp cracked pepper
1 tsp herbs de Provence 

Method

  1. Season steaks with sea salt and pepper and allow to rest at room temperature.
  2. In a ceramic coated cast iron skillet, heat 3 Tbsp avocado oil on medium heat. 
  3. Add sliced Brussels sprouts and sauté for 2 minutes. 
  4. Add mushrooms, salt, and herbs de Provence, sauté another 6 minutes.
  5. Remove sprouts and mushrooms from the skillet and set in a separate bowl.
  6. Add remaining avocado oil to the skillet. Place steaks into pan after oil is warmed. Cook for 8 minutes on the first side. Flip and cook for 8 minutes.
  7. Remove steaks and return veggies to the pan to warm and absorb some of the drippings from the steak. Sauté for 2 minutes. Then, reintroduce the steaks to the skillet and remove from heat. Let the whole thing rest for 5 minutes before serving.

2 Comments

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