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!
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 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!
Ingredients for the Marinade
Prep Time: 5 minutes
Cook Time: 10 minutes
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