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