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 delicious 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.
A Good Healthy Steak
While “good healthy steak” may seem like an oxymoron, red meat actually has a number of redeeming qualities when eaten in moderation.
You want to keep in mind your particular health situation and your doctor’s recommendation regarding your diet, of course.
With that in mind, most people can benefit from an occasional steak. For one thing, they are an excellent source of protein. One serving can provide up to one half of your daily needs.
Steak is also a great source of iron, which is particularly important to women of childbearing age, who are more likely to be low or deficient.
Red meat is also a good provider of zinc and B vitamins. Zinc strengthens your immune system and supports brain health, while the B vitamins in steak help your immune system as well as your nervous and digestive systems.
Just make sure you aren’t eating it too frequently, and watch your portion size. It’s often recommended that your meat should be about the size of a deck of cards or the palm of your hand.
- 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