Recipe: Chip Steak with Mushroom Gravy (Paleo, GAPS, SCD)

June 1, 2014 · 1 comment

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I never heard of chip steak before I started to buy meat from my farmer. Apparently it has been around since the 1930’s. At that time, paper thin slices were cut from a bottom round that had been frozen. The slices were stacked and served on a bun. I’m not sure if my chip steak is cut from a bottom round but it is very thin and cooks in minutes!

I keep this cut of meat in my freezer at all times because you can defrost it quickly if you have nothing planned for dinner and it is 5:00 (lol). Grassfed meat cooks quicker than conventional meat and this cut takes literally 2 to 3 minutes. You have to be careful not to overcook so plucking it out of the pan when there is still alittle pink is the way to go.

I also love it because it is versatile and can be cooked on the grill, in a pan or a wok. It is tasty and tender and goes with any sauce or gravy you can cook up!

Chip Steak with Mushroom Gravy (Paleo, GAPS, SCD)

Ingredients

  • 1 pound chipped steak (grassfed)
  • 1 pound mushrooms

Ingredients for the Marinade

Equipment

Instructions

  1. Clean and slice the mushrooms (somewhat thick)
  2. Saute the mushrooms in sesame oil until soft ( 3- 4 minutes) and set aside — you could also do this earlier in the day and refrigerate until needed
  3. Peel the thin slices of chip steak apart
  4. Mix together all the marinade ingredients (except the ghee or butter and the stock)
  5. Place the slices of steak in the marinade for at least one hour before cooking
  6. When ready to cook, heat the pan to medium
  7. Pour the entire bowl of liquid marinade into the pan
  8. Add the slices of steak individually to fill the pan (you may have to fill the pan a few times to cook up all the steak)
  9. Watch carefully as the steak cooks very quickly ( 2- 3 minutes) and you do not want to overcook it
  10. Remove all the cooked steak to a plate
  11. Add the ghee or butter to the pan and mix with the leftover dregs in the pan
  12. Add the stock and mix well — if it is very thin, add some more ghee or butter and mix
  13. Let the liquid simmer and move around with a flat edged spatula to reduce (2 – 3 minutes)
  14. Add the mushrooms to the pan just to heat up and then pour the gravy on top of the sliced steak on the plate
  15. Serve immediately

Prep Time: 5 minutes
Cook Time: 10 minutes

Shared at: Gluten Free Wednesday, Allergy Free Wednesday, Real Food Wednesday, Paleo Living Magazine

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