It’s dinner any night of the week, seasoned simply with salt and pepper. But when you want to add a little something extra to your 100% grass-fed steak and keep it healthy at the same time, here are five paleo ways to do it.
Crispy Onion Strings
Peel onions and slice them thinly. Use a paleo flour, such as Bob’s Red Mill brand, and add onion powder, cayenne pepper, salt, and pepper. Dip sliced onions in a light egg wash made with a mixture of egg and a little water. And then coat with flour. Fry in a pan with oil until golden brown. Serve over steak.
Garlic & Herb Butter
Mince one clove of garlic. Chop a blend of your favorite fresh herbs finely, such as rosemary and thyme, or tarragon and chives. Blend the garlic and herbs together into a half of a softened stick of unsalted, pastured butter. Season with salt to taste. Add to warm steak after resting.
California-Style Arugula Salad
Top your steak with a fresh salad: arugula, cherry tomatoes, red onions, and a drizzle of aged balsamic vinegar.
Roasted Garlic, Rosemary & Spice
Cut the top off a bulb of garlic. Add a drizzle of olive oil and salt and wrap in foil. Roast in the oven until soft and brown. Squeeze out the garlic cloves and blend with freshly chopped rosemary. Sprinkle with crushed red pepper and spread over steak.
Slice a blend of wild mushrooms. Sauté in butter. Add fresh thyme, salt, and pepper. Cook until mushrooms are soft. Spoon over steak and serve.
To find out more information about our grass-fed steaks, click here.