Recipe: Chip Steak With Mushroom Gravy (Paleo, GAPS, SCD)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Scale
Ingredients
- 1 pound chipped steak (grassfed)
- 1 pound mushrooms
Ingredients for the Marinade
- 1/3 cup sesame oil (where to buy)
- 3 Tbsp aged balsamic vinegar (scant) (where to buy)
- 1 heaping Tbsp Dijon mustard (where to buy)
- 1/2 tsp sea salt (where to buy salt and spices)
- 1/4 tsp garlic powder
- Pepper to taste
- 4 Tbsp ghee or butter (how to make ghee) (Where to buy ghee)
- 1/4 cup beef stock – I’ve also used chicken stock (how to make chicken stock) (how to make beef broth)
Instructions
- 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