NUTRITION

SERVINGS

INGREDIENTS

4 oz grass-fed cube steak

1 tsp extra virgin olive oil

1 cup organic cremini mushrooms

0.25 cup yellow onion

1 clove garlic

0.5 cup beef broth

1 tsp arrowroot starch

1 cup green beans

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 olive oil in a large cast-iron skillet over medium-high heat.

• 3

  Sear the steak for 3-4 minutes per side until browned and cooked through, then remove and set aside on a plate.

• 4

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

• 5

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

• 6

  In a small bowl, whisk the beef broth and arrowroot starch together until smooth.

• 7

  Pour the broth mixture into the skillet, stirring constantly until the gravy thickens and bubbles.

• 8

  While the gravy simmers, steam the green beans in a steamer basket for 5 minutes until crisp-tender.

• 9

  Return the steak to the skillet to coat with the velvety gravy and serve alongside the steamed green beans.