This fantastic dinner is a main dish with a side dish of savory garlic mushrooms built right in. The mushrooms cook in all of their own pan juices. Then you can mix them with garlic, onion, sundried tomato and wilted spinach.  Chicken stock and almond milk make a rich pan gravy.  And when you put all of this together with a juicy steak, you get something that’s really special. I just know that you are going to love it. 

One recipe tester told me it was like “getting a steak house dinner for a quarter of the price!” You’ll have to get some pans and dishes dirty for this one, but I promise that it’s worth it!! 

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Whole30 Steak topped with Creamy Garlic Mushrooms

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  • Author: nocrumbsleft
  • Prep Time: 15 min
  • Cook Time: 40 min
  • Total Time: 55 min
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Description

This dish is perfect for a weeknight or date night dinner on Whole30!

Ingredients

6 Tbsp extra virgin olive oil, divided 

2 Tbsp clarified butter 

8 cups whole brown mushrooms (stems intact, bottoms trimmed)  

4 Rib-eye or NY strip steaks – ¾” thick (about 12 ounces each) or steak of your choice  

1 cup chopped onion 

4 cloves garlic, chopped 

¼ cup chopped sun dried tomatoes (drained from oil) 

1 tsp kosher salt, divided 

½ tsp freshly ground black pepper, divided 

½ cup chicken stock, warmed 

1 cup almond milk (or your choice of unsweetened nondairy milk) 

3 cups spinach leaves 

2 Tbsp coconut aminos 

¼ tsp red pepper flakes 

1 ½ tsp granulated garlic 

1 tsp arrowroot powder 

1 Tbsp cold water 

Instructions

PREHEAT oven to 375° 

In a large, ovenproof skillet, over medium heat, heat 2 Tbsp of olive oil.  Add all the mushrooms. Add 2 more Tbsp olive oil, ½ tsp salt, and ¼ tsp pepper, stirring to coat well.  Place in the oven and cook for 15 minutes. 

Remove from the oven and stir to coat the mushrooms with the pan juices. Return the pan to the oven and cook for another 15 minutes. Remove the pan from the oven, stir to coat the mushrooms with the pan juices, and return to oven until done, about 5-10 more minutes. Remove the pan from the oven and set aside.  

Meanwhile, in a separate sauté pan over high heat, heat the remaining 2 Tbsp of olive oil.  Place the steak in the pan and cook until done, about 3-4 minutes on each side. (Depends on the thickness of the steak. This timing is for medium rare; cook longer if you prefer your steak well done.) Remove from the pan and place on a cutting board to rest.  

In a large (12”) non-stick skillet, over medium high heat, melt 2 Tbsp of clarified butter. Add the onions and sauté for 3 minutes. Add the sundried tomatoes and cook until the onions are translucent, about 2 minutes. Add the garlic, ½ tsp salt, and ¼ tsp pepper. Cook 1 minute. Add the warmed chicken stock and bring to a boil, scraping all the bits from the bottom of the pan. Reduce the heat and cook to reduce by half, about 2 minutes. 

Add the almond milk, stirring to combine, and cook for 1 minute. Add the coconut aminos, red pepper flakes, and granulated garlic and stir. 

Make a slurry with the arrowroot and water and add to the pan. Stirring continuously, simmer 2 minutes. (If the sauce doesn’t seem thick enough for you, add a second round of the arrowroot slurry.) 

Add the mushrooms and any pan juices that accumulated in the pan and stir to combine well. Add the spinach and cook 1 minute. Remove from heat.  

Serve the steak topped with the Garlic Mushroom sauce.