AIP Herbed Sirloin Steak with Mushrooms and Beetroot Salad

AIP Herbed Sirloin Steak with Mushrooms and Beetroot Salad

We want everyone to be able to enjoy the benefits of our 10 Week Program, so coming soon to The Paleo Way will be recipes suitable for an Autoimmune Protocol, including this delicious Herbed Sirloin Steak!

  • serves: 2
  • yields: -
  • prep time: 10 minutes (plus standing time)
  • cook time: 15 minutes
  • contains: -
  • standard
  • autoimmune
  • standard
  • autoimmune

What you'll need

  • 2 good-quality sirloin steaks (250g each)
  • 3 tablespoons coconut oil
  • 2 eschalots cut into 1 cm-thick wedges
  • 220 g Swiss brown mushrooms (or any mushrooms of your choice such as button, Portobello, flat, oyster), quartered
  • sea salt
  • 1 lemons cut into wedges, to serve
  • Herb Blend
  • 1 tablespoon dried mixed herbs
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • sea salt
  • Salad
  • 1 large handful rocket
  • 80 g beetroot coarsely grated
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil

Method

1
Remove the steaks from the refrigerator at least 15 minutes before cooking so they are at room temperature.
2
To make the herb blend, combine all ingredients together in a small bowl and mix well.
3
Heat a medium, heavy-based frying pan over high heat or pre-heat an outdoor barbecue on high.
4
Heat another medium frying pan with 2 tablespoons of the oil over medium heat. Add the eschallot and cook for 5 minutes until softened and starting to caramelise. Add the mushrooms and cook for 6 minutes, stirring occasionally, or until browned. Season with sea salt.
5
Meanwhile, coat the steaks with remaining oil and season with enough of the herb blend to lightly coat. Put the steaks in the hot pan, and cook on one side for 2 ½ minutes, or until browned, then flip the steaks over and cook for another 2 ½ minutes, until browned (medium-rare). Remove from the heat and place the steaks on a tray or plate; cover with aluminium foil. Allow the steaks to rest for 4 minutes. Once the steaks are rested, re-heat the steaks quickly by placing them back in the pan or on the barbecue for 1 minute on each side. Add more herb blend if needed.
6
To make the salad, gently combine all salad ingredients in a medium bowl. Season with sea salt.
7
To serve, divide the salad between two serving plates. Top with a steak and then spoon over the mushroom mixture and serve with some lemon wedges to squeeze over the steak.

What you'll need

  • 2 good-quality sirloin steaks (350g each)
  • 3 tablespoons coconut oil
  • 2 eschalots cut into 1 cm-thick wedges
  • 220 g Swiss brown mushrooms (or any mushrooms of your choice such as button, Portobello, flat, oyster), quartered
  • sea salt
  • 1 lemons cut into wedges, to serve
  • Herb Blend
  • 1 tablespoon dried mixed herbs
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • sea salt
  • Salad
  • 1 large handful rocket
  • 80 g beetroot coarsely grated
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil

Method

1

Remove the steaks from the refrigerator at least 15 minutes before cooking so they are at room temperature.

2

To make the herb blend, combine all ingredients together in a small bowl and mix well.

3

Heat a medium, heavy-based frying pan over high heat or pre-heat an outdoor barbecue on high.

4

Heat another medium frying pan with 2 tablespoons of the oil over medium heat. Add the eschallot and cook for 5 minutes until softened and starting to caramelise. Add the mushrooms and cook for 6 minutes, stirring occasionally, or until browned. Season with sea salt.

5

Meanwhile, coat the steaks with remaining oil and season with enough of the herb blend to lightly coat. Put the steaks in the hot pan, and cook on one side for 2 ½ minutes, or until browned, then flip the steaks over and cook for another 2 ½ minutes, until browned (medium-rare). Remove from the heat and place the steaks on a tray or plate; cover with aluminium foil. Allow the steaks to rest for 4 minutes. Once the steaks are rested, re-heat the steaks quickly by placing them back in the pan or on the barbecue for 1 minute on each side. Add more herb blend if needed.

6

To make the salad, gently combine all salad ingredients in a medium bowl. Season with sea salt.

7

To serve, divide the salad between two serving plates. Top with a steak and then spoon over the mushroom mixture and serve with some lemon wedges to squeeze over the steak.

  • standard
  • autoimmune