NUTRITION

SERVINGS

INGREDIENTS

7 oz Cube steak

1 tsp Ghee

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Beef bone broth

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cup Green beans

1 tsp Fresh thyme

PREPARATION

• 1

  Season both sides of the cube steak evenly with the sea salt and black pepper.

• 2

  Heat the ghee in a large cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the steak in the skillet and sear for 3-4 minutes per side until a golden-brown crust forms and it is cooked through.

• 4

  Remove the steak from the pan and set aside on a plate to rest.

• 5

  In the same skillet, add the sliced mushrooms and diced onions, sautéing for 5 minutes until the onions are translucent and mushrooms are tender.

• 6

  Stir in the minced garlic and fresh thyme, cooking for 1 minute until highly fragrant.

• 7

  In a small bowl, whisk the arrowroot powder into the cold beef bone broth until no lumps remain.

• 8

  Pour the broth mixture into the skillet, stirring constantly as it simmers for 2-3 minutes until the gravy reaches a velvety consistency.

• 9

  While the gravy thickens, steam the green beans in a separate pot for 4-5 minutes until bright green and tender-crisp.

• 10

  Plate the steak and pour the mushroom gravy generously over the top, serving the steamed green beans on the side.