In order to bring you the best organic produce, some ingredients may differ from those depicted.
Steaks with mushroom pan sauce and Brussels sprouts
Mediterranean, Paleo, Carb-Conscious, Soy-Free, Gluten-Free
2 Servings, 470 Calories/Serving
Why dine out when you can dine in? Enjoy this restaurant-quality paleo steak served with a luxurious mushroom sauce.
In your bag
- ¾ pound organic Brussels sprouts
- 1 tablespoon pure maple syrup
- Steak options:
- 2 top sirloin steaks (about 5 ounces each)
- 2 organic filet mignons (about 5 ounces each)
- 2 organic rib-eyes (about 7 ounces each)
- 3 ounces organic cremini or other button mushrooms
- ½ teaspoon arrowroot powder
- 1 tablespoon coconut aminos
- 1 rounded tablespoon ghee
Ghee is a type of clarified butter that’s commonly used in Southeast Asian and Middle Eastern cooking. It’s made by slowly simmering and then straining butter to remove any milk solids and water. We love ghee because it’s high in omega-3s and delivers an ultrarich, nutty flavor.
Calories: 470, Protein: 32g (64% DV), Fiber: 7g (28% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 2g, Saturated Fat: 10g (50% DV), Cholesterol: 85mg (28% DV), Sodium: 250mg (10% DV), Carbohydrates: 26g (9% DV), Total Sugars: 12g, Added Sugars: 6g (12% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and roast the Brussels sprouts
- Trim the ends from the Brussels sprouts. Cut the sprouts in half lengthwise.
While the Brussels sprouts roast, prepare the rest of the meal.
Prep and cook the steaks
- Pat the steaks dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins and 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.
For the rib-eyes:
In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning once, until well browned, 1 to 2 minutes per side for medium-rare. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.
While the steaks cook and rest, prepare the mushrooms and the arrowroot slurry.
Make the mushroom pan sauce
- Thinly slice the mushrooms.
- In a small bowl, using a fork or whisk, mix together the arrowroot powder, coconut aminos, and ¼ cup [½ cup] red wine (from your pantry) or water to form a slurry.
- Toss the Brussels sprouts with oil and season.
- Time the Brussels sprouts and steaks.
- Mix the arrowroot slurry.