Steak and sweet potato frites with kale and mushrooms
Gluten-Free, Paleo, Soy-Free
30 – 45 Minutes
Roasted sweet potato fries, nutrient-dense kale, mushrooms, and melting herbed ghee are the perfect paleo complements to quick and easy pan-seared steaks.
In your bag
- 1 tablespoon plus 1 teaspoon ghee
- 1 sweet potato
- 1 or 2 cloves peeled fresh garlic
- 3 or 4 sprigs fresh flat-leaf parsley
- ½ teaspoon sweet smoked paprika
- 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)
- ¼ pound button mushrooms (such as cremini)
- ¼ pound kale
A type of clarified butter, ghee was likely created as a way to preserve butter by removing its water content. Ghee gets its signature nutty flavor from simmering the butter until its milk solids are golden brown, then straining the butter to remove the solids. Use any remaining herbed ghee on other favorite meats or vegetables.
Calories: 540, Protein: 45g (90% DV), Fiber: 5g (20% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 1.5g, Saturated Fat: 10g (50% DV), Cholesterol: 145mg (48% DV), Sodium: 160mg (7% DV), Carbohydrates: 23g (8% DV), Total Sugars: 5g, 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.