Seared steak and porcini sauce with sweet potatoes and chard
Soy-Free, Gluten-Free, Paleo
30 – 45 Minutes
An easy mushroom pan sauce takes this classic steak dinner to Italy’s Piedmont region for a decadent yet paleo dinner.
In your bag
- ⅛ ounce dried porcini mushrooms
- 2 sweet potatoes
- 5 ounces chopped chard
- 3 or 4 sprigs fresh flat-leaf parsley
- 1 lemon
- 2 sprigs fresh rosemary (see Market Watch note)
- Steak options:
- 2 top sirloin steaks (about 6 ounces each)
- 1 New York strip steak (about ¾ pound; 1 steak serves 2)
- 2 filet mignons (about 5 ounces each)
- 1 or 2 shallots
- 1 tablespoon plus 1 teaspoon ghee (optional)
Great flavor comes from perfectly browned steak. 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.
Because early spring weather can be harsh on fresh herbs, instead of organic rosemary, you may receive organic thyme or tarragon in your bag. For the thyme, the instructions are identical. For the tarragon, strip the leaves from the stems and chop them all; don’t rub them on the steak but sprinkle them on the cooked meat as a garnish.
Calories: 620, Protein: 42g (84% DV), Fiber: 7g (28% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 2.5g, Saturated Fat: 7g (35% DV), Cholesterol: 110mg (37% DV), Sodium: 310mg (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.