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This Paleo Steak Diane is juicy, tasty, full of flavor, and free of any artificial flavors or processed foods. And all ingredients are Whole 30 approved!
Life has been busy around here lately. Wedding planning and new recipes took a backseat while we were planning and preparing everything for closing on our new house, which is exciting! In two weeks, I will be cooking in my own kitchen, with much more room for food prep and kitchen storage! Between planning, packing, working, Crossfit and cats, life is pretty busy. But life is good! I’m planning on some new recipes for you all and also revamping the blog, so bear with me these net few weeks as I try to plan new recipes around moving, and might be switching web hosts. Right now it is extremely difficult to blog because there is a cat in my lap that desperately wants to sit on my laptop.
And now onto the recipe. I love Steak Diane, and wanted to make some with all-natural, paleo-approved ingredients. David and I both enjoyed this. David also recently bought me Juli Bauer’s Paleo Cookbook, which I highly recommend! If you have tried any of PaleOMG’s recipes, you know they are all amazing. I would definitely check out her new book! I used her recipe for Brussels as a side for this dish, and it paired well!
Disclosure: This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!
- 2 6-8 ounce steaks
- 1 Tbsp sweet onion diced
- 3 Tbsp grass-fed butter or ghee divided
- 1 cup button mushrooms sliced
- 1/4 cup beef stock
- 1 Tbsp apple cider vinegar
- 1 Tbsp coconut aminos
- 1/8 tsp ground ginger
- 1/8 tsp onion powder
- 1/8 tsp cinnamon
- 1/2 Tbsp dijon mustard
In a small bowl, whisk together all of the sauce ingredients until blended well.
Sprinkle both sides of the Steaks with Salt and Pepper.
Melt 2 Tbsp of the butter in a skillet over medium heat. Add the steaks to the pan and cook 2-4 minutes on each side. Remove the steaks from the pan and set aside. Cover to keep warm.
Add the remaining Tbsp of butter to the pan. Add the mushrooms and onion. Cook for about 2 minutes, stirring frequently, until the onions are translucent.
Add the garlic to the pan, and cook until it is lightly colored.
Add the sauce mixture and the beef stock to the pan. Stir for about 5 minutes, until it has thickened a bit.
Return the steaks to the pan, and cook to desired temperature, 2-4 minutes depending on how done you like your steak.
To serve, place the steak on a plate and spoon the sauce over the top.