Paleo Steak with Mushrooms and Onions
Elevate your weeknight dinner with this mouthwatering Paleo Steak with Mushrooms and Onions. Perfectly seared ribeye, sirloin, or New York strip steaks are paired with a savory medley of caramelized onions, golden mushrooms, and a hint of garlic, enhanced by the earthy aroma of fresh thyme. A splash of balsamic vinegar adds a tangy depth, while a quick cooking time ensures you’re enjoying this hearty dish in just 35 minutes. Gluten-free, dairy-free, and paleo-friendly, this recipe is a wholesome yet indulgent option for two, making it ideal for date night or a special treat. Serve it alongside roasted vegetables or a side salad for a complete, satisfying meal.
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Ingredients
- 2 pieces steak (ribeye, sirloin, or New York strip)
- 3 tablespoons olive oil
- 1 large yellow onion
- 8 ounces cremini or button mushrooms
- 2 medium garlic cloves
- 4 sprigs fresh thyme (optional)
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon balsamic vinegar
Directions
Step 1
Take the steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels and season both sides generously with sea salt and black pepper.
Step 2
Prepare the mushrooms and onion by slicing the onion into thin rings and trimming the ends of the mushrooms before slicing them into even pieces. Mince the garlic cloves.
Step 3
Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, sear the steaks for 3-4 minutes per side for medium-rare (adjust cook time for your preferred doneness). Remove the steaks from the pan, cover them loosely with foil, and let them rest.
Step 4
Reduce the heat to medium and add the remaining 1 1/2 tablespoons of olive oil to the same skillet. Add the sliced onions and cook for 5-7 minutes, stirring occasionally, until they begin to soften and caramelize.
Step 5
Add the mushrooms and cook for another 5 minutes, stirring frequently, until they release their moisture and turn golden brown. Stir in the minced garlic and thyme sprigs, cooking for an additional 30 seconds until fragrant.
Step 6
Deglaze the pan with balsamic vinegar, scraping up any browned bits from the bottom, and stir to combine. Taste and adjust seasoning with additional sea salt and black pepper if needed.
Step 7
Slice the rested steaks against the grain and serve them topped with the onion and mushroom mixture. Garnish with fresh thyme sprigs if desired. Enjoy immediately!
Nutrition Facts
| Serving size | (843.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1512.9 |
| Total Fat 112.9g | 0% |
| Saturated Fat 36.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 240mg | 0% |
| Sodium 2496.4mg | 0% |
| Total Carbohydrate 27.1g | 0% |
| Dietary Fiber 5.8g | 0% |
| Total Sugars 11.8g | |
| Protein 89.4g | 0% |
| Vitamin D 15.9IU | 0% |
| Calcium 139.0mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 2102.5mg | 0% |
Source of Calories