Seared steak and porcini sauce with sweet potatoes and chard
Gluten-Free, Soy-Free, Paleo
30 – 40 Minutes
An easy mushroom pan sauce takes this classic steak dinner to Italy’s Piedmont region for a decadent yet paleo dinner.
- 2 sweet potatoes
- 1 bunch chard (about ½ pound)
- 3 or 4 sprigs fresh flat-leaf parsley
- 1 lemon
- 2 sprigs fresh rosemary
- Beef options:
- Two 6-ounce top sirloin steaks
- One 12-ounce New York strip steak
- Two 5-ounce filet mignons
- 1 or 2 shallots
- 1 tablespoon unsalted butter (optional)
- ⅛ ounce dried porcini mushrooms
Great flavor comes from perfectly browned beef. To achieve this, you’ll need to pat the meat as dry as possible and cook it in a pan that’s nice and hot.
Soak the porcini mushrooms
While the porcini soak, prepare the sweet potatoes and chard.
Prep and cook the sweet potatoes and chard
- Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
Add the chard stems and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the chard leaves and ½ cup water, raise the heat to medium-high, and cook until wilted and the liquid is reduced, 3 to 5 minutes. Season to taste with salt and pepper. Transfer to a plate. Wipe out the pan.
While the sweet potatoes and chard cook, prepare the gremolata.
Make the gremolata
- Strip the parsley leaves from the stems; finely chop the leaves.
- Zest the lemon. Juice half the lemon and set aside for the porcini sauce. Save the remaining half for another use.
Prep and cook the beef
- Strip the rosemary leaves from the stems; finely chop enough leaves to measure 1 teaspoon. Divide into two equal portions, one for the beef and one for the porcini sauce.
- Pat the beef dry with a paper towel; season generously with salt, pepper, and half the rosemary.
Transfer the beef to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.
While the beef rests, make the porcini sauce.
Make the porcini sauce
- Peel and finely chop enough shallots to measure ¼ cup.
Remove from the heat and stir in the butter, if using, or 2 to 3 teaspoons oil, if desired. Stir in 1 teaspoon lemon juice and season to taste with salt and pepper.
Calories: 580, Protein: 40g (80% DV), Fiber: 7g (28% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 1.5g, Saturated Fat: 10g (50% DV), Cholesterol: 130mg (43% DV), Sodium: 320mg (13% DV), Carbohydrates: 33g (11% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.