NUTRITION

SERVINGS

INGREDIENTS

4 oz Cube steak

0.5 tbsp Avocado oil

0.5 cup Beef broth

1 tsp Arrowroot powder

1 tsp Black peppercorns

0.25 tsp Sea salt

0.25 cup Yellow onion

1 clove Garlic

1 cup Green beans

1 cup Cauliflower florets

0.5 tsp Ghee

PREPARATION

• 1

  Place cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very soft; add green beans to the steamer for the last 5 minutes of cooking.

• 2

  Drain cauliflower and mash with ghee and a pinch of salt until smooth.

• 3

  Season the cube steak on both sides with sea salt.

• 4

  Heat avocado oil in a large skillet over medium-high heat. Sear the steak for 3-4 minutes per side until browned and cooked through, then remove from pan and set aside.

• 5

  In the same skillet, add the diced onion and minced garlic, sautéing for 2 minutes until translucent.

• 6

  Whisk the arrowroot powder into the cold beef broth until dissolved, then pour into the skillet along with the cracked peppercorns.

• 7

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

• 8

  Plate the steak alongside the cauliflower mash and green beans, then spoon the peppercorn gravy generously over the meat.