Here is a delicious, high fat and high protein succulent recipe that makes you feel like you're dining at a steak house. Perfect dish for a date night in.
3.5 to a 5 OZ portion of sirloin
2 tablespoons grass-fed butter, ghee, coconut oil, or olive oil-divided
1 teaspoon of Himalayan salt, divided
1/2 teaspoon of black pepper, divided
4 tablespoons of low-sodium Worcestershire sauce
1/8 cup of water
1 1/2 cups of sliced mushrooms
1 garlic clove, minced
1 small yellow or red onion (or half cup), sliced
1 Avocado, pitted and sliced
2 green onion, diced
1 small jalapeno, seeded and diced (optional)
Preheat the oven to 375 Degrees. Prepare the onion, garlic, and mushroom as listed above.
Take the piece of steak and rub the Himalayan Salt and pepper all over the steak. Make sure that our “rub” has covered all corners and inches of the steak.
Place the steak in a container with the onion, garlic, and Worcestershire sauce. Place a tight fitting lid over the container and place the container in the refrigerator to marinate. You can marinate this for 30 minutes up to overnight. This step is optional. It is not necessary marinate the steak overnight. You can rub the steak with salt and pepper prior to cooking. Just be sure to rub the steak before step 4.
When you’re ready to cook, place the steak on the counter and allow it to sit for 30 minutes at room temperature. When a steak is cooked cold, it won't cook evenly. Please do not skip this step otherwise you'll end up with an overcooked surface and an undercooked center.
Place a skillet (cast-iron would be ideal, but not necessary) over high heat. Once the pan is hot, add 1 tablespoon of cooking oil/butter. Allow the fat to melt and spread over the pan. Add only the steak to the pan, not the garlic or the onion. Turn the heat down to medium-high. Check the color of the steak, we want it browned, not charred. Sear the steak for 2-3 minutes on each side, flipping once. We want to sear/caramelize the meat evenly on all sides so the juiciness of the meat stays within the steak. Now would be a good opportunity to baste the steak. Spoon the fat (liquid in the pan) onto the steak while it browns. Do this on both sides. After the steak is seared, turn off the heat. Place the steak on a sheet pan/baking pan. Place it in the oven and cook to your desired temperature. For medium rare, cook for another 4-6 minutes. For medium, cook for another 6-8 minutes.
While the steak is cooking we are going to prepare the remaining ingredients. Place the same pan you used for the steak over medium-high heat. Place half of a tablespoon of cooking oil/butter into the pan. Allow the fat to melt and spread all over the pan. Add the sliced mushrooms and cook. Create space between each mushroom so they can sear. We do not want our mushrooms watery and mushy otherwise they will lack flavor. Cook for 3-4.5 minutes on one side, flip, and then 3-4.5 minutes on the other side. When the mushrooms become tender, pull them out and place them on a plate.
Add the remaining cooking fat back into the pan, allow it to spread, add the onions to caramelize. Once the onions becomes fragrant, add the garlic. After 30 seconds, or until the garlic becomes aromatic, add the Worcestershire sauce and water. We don't want the garlic to sit without moisture for too long otherwise it will burn and ruin the flavor of the dish Once the water boils, turn the heat down to medium- low and cook until the onions become soft. Add a pinch of salt and pepper for flavor as needed. Simmer for a few more minutes or until the liquid reduces. Toss the mushrooms back in and stir until well-combined.
Slice the steak on a bias cut and against the grain so it stays tender. Lay the mushroom sauce on the plate, place the steak on top of the sauce, and then garnish with avocado slices, green onions, and jalapenos.