I never heard of chip steak before I started to buy meat from my farmer. This recipe for Chip Steak with Mushroom Gravy is fantastic!
Chip Steak is a Traditional Cut
Apparently chip steak 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 a little 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!
Recipe: Chip Steak With Mushroom Gravy (Paleo, GAPS, SCD)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- 1 pound chipped steak (grassfed)
- 1 pound mushrooms
Ingredients for the Marinade
- Clean and slice the mushrooms (somewhat thick)
- 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
- Peel the thin slices of chip steak apart
- Mix together all the marinade ingredients (except the ghee or butter and the stock)
- Place the slices of steak in the marinade for at least one hour before cooking
- When ready to cook, heat the pan to medium
- Pour the entire bowl of liquid marinade into the pan
- 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)
- Watch carefully as the steak cooks very quickly ( 2 – 3 minutes) and you do not want to overcook it
- Remove all the cooked steak to a plate
- Add the ghee or butter to the pan and mix with the leftover dregs in the pan
- Add the stock and mix well – if it is very thin, add some more ghee or butter and mix
- Let the liquid simmer and move around with a flat edged spatula to reduce (2 – 3 minutes)
- Add the mushrooms to the pan just to heat up and then pour the gravy on top of the sliced steak on the plate
- Serve immediately
You might also like Easy Mushroom Gravy with only 4 ingredients!