NUTRITION

SERVINGS

INGREDIENTS

4 oz Cube steak

0.25 tbsp Avocado oil

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Beef bone broth

1 tsp Arrowroot starch

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

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

• 2

  Heat the avocado oil 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 deep golden crust forms and it reaches your desired doneness.

• 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 onion, sautéing for 5 minutes until the vegetables are softened and browned.

• 6

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

• 7

  In a small bowl, whisk the beef bone broth and arrowroot starch together until no lumps remain.

• 8

  Pour the broth mixture into the skillet, scraping the bottom of the pan to release the flavorful browned bits.

• 9

  Simmer the sauce for 2-3 minutes until it thickens into a glossy gravy.

• 10

  Return the steak to the pan to coat with the gravy before serving immediately.