AIP Steak with Mushrooms, Thyme, and Sweet Potatoes
Steak gets all dressed up with this simple, speedy and scrumptious meal. The sweet potato side dish adds a lovely sweetness to complement the umami-packed steak.
The Best Steak for Pan Frying
For year-round convenience, the suggested cooking method for this AIP< steak with mushrooms recipe is to pan-fry it. If it’s nice out, you could certainly grill the steak outside.
If you’re not well educated on the science of steak, there are some cuts that are better suited to the dry heat produced when cooking on the pan.
Pan searing gives you a deliciously crunchy crust on the surface of the meat, but the method results in a less tender steak. Therefore, it’s best to start with a tender cut.
Some good options include rib-eye, porterhouse, tenderloin, top sirloin and New York strip. A thickness of about an inch and a half works well.
Look for steaks with plenty of marbling to give you a nice flavor.
Go for grass-fed beef
And don’t forget…high-quality meat is important for AIP.
Here are 2 great places in the US to get grass-fed beef, pasture-raised pork, free range chicken etc shipped to your door:
1. US Wellness Meats – they have a huge selection of grass-fed beef, sugar-free bacon, wild-caught seafood, heritage pork, free range chicken etc. And you can pick and choose what you want and when you want it.
Click here to shop US Wellness Meats for super high-quality meats and seafood.
2. ButcherBox – they’ll ship you boxes of super delicious high-quality meats monthly. And right now, they’re offering free bacon for life:
Click here for ButcherBox Free Bacon For Life!
- 5 Tablespoons of olive oil (75 ml), divided, to cook with
- 2 small sweet potatoes (260 g), peeled
- 2 beef steaks (400 g)
- 12 white button mushrooms (120 g), sliced thick (or use other mushrooms of your choice)
- 2 cloves garlic, peeled and finely sliced
- 4-6 sprigs thyme
- Preheat the oven to 350°F / 180°C.
- Cut the sweet potato into large chunks and toss in 2 tablespoons olive oil. Season with salt and spread out on a greased roasting tray. Bake in the oven until softened, approximately 25-30 minutes.
- For the steak, season with salt.
- Heat 2 tablespoons olive oil in a large pan and cook the steak to your liking, ensuring there is a nice, golden crust on the outside. Remove from the pan and set aside to rest, while you flash-fry the mushrooms.
- Add the last tablespoon of olive oil to the same pan used for the steak and cook the sliced mushrooms over high heat until caramelized, adding the garlic and thyme leaves halfway through. Season with salt.
- Serve the steak topped with the garlicky mushrooms and the roasted sweet potato alongside.
- * If you choose to use fillet steak (which is much thicker), there is a foolproof method of getting it done to perfection (medium). Simply brown the outside as per the recipe, then place in a 320°F / 160°C preheated oven for 12 minutes. This will ensure the steak cooks through sufficiently without over-cooking the outside. Don’t forget to rest it for 10 minutes before serving.
All nutritional data are estimated and based on per serving amounts.
- Calories: 837
- Sugar: 6 g
- Fat: 63 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 38 g