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Week of 10/8/18

Steak with Aminos-Lime Butter
and sauteed bok choy with garlic / cauliflower rice

Active: 40 Total: 40
Original GF Paleo Vegetarian
Steak with Aminos-Lime Butter

Aminos-lime butter makes a luscious steak sauce. Fire up the grill (or stove top / oven) and enjoy this simple, impressive weeknight meal that was a hit with our community when we first featured it in June 2015.

Tags
Special Occasion, Grill Friendly
Proteins
Beef, non-ground
Cuisines
American
Save recipe
82

Ingredients

Metric
Servings:
4
Sauteed Bok Choy with Garlic:
  • Garlic - 3 cloves , sliced
  • Baby bok choy - 3/4 lb , chopped (sub regular bok choy or zucchini)
  • Oil, cooking - 1 Tbsp
  • Bragg's / coconut aminos - 2 to 4 tsp
Steak with Aminos-Lime Butter:
  • Cauliflower, small - 1 head , florets chopped
  • Butter - 1 Tbsp
  • Green onions - 1 stalk , chopped finely
  • Butter - 3 Tbsp
  • Bragg's / coconut aminos - 1 Tbsp
  • Lime juice - 1 tsp
  • Steak, flank, skirt or hanger - 1 1/4 lb

Prep

  1. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  2. Garlic - Thinly slice. (Can be done up to 5 days ahead)

  3. Make aminos-lime butter - Chop green onions. Soften butter in microwave for ~10 seconds. Mash in aminos (portion for steak), lime juice, and green onions. If you like spice, add in a few drops of your favorite hot sauce. (Can be done up to 5 days ahead)

  4. Bok choy - Halve bok choy lengthwise and then rinse thoroughly in cold water in case any dirt got trapped in the stems. Drain and then chop. (Can be done up to 3 days ahead)

  5. Steak - Season steak with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)

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Make

  1. If making steak on grill: Preheat grill to 500F / 260C degrees. Clean grates and brush with some oil. Place steak over direct heat. Sear steak for ~4 minutes on each side with the cover closed. Move steak to indirect heat and cook until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).

  2. If making steak on stovetop / oven: Heat grill pan or skillet over medium-high heat. Brush with some cooking oil. Place steak onto hot pan. Sear steak for ~4 minutes on each side. Lower heat to medium, cover with foil, and cook for another 2 to 3 minutes for medium-rare; another 4 to 7 minutes for medium; 8 to 10 minutes for well-done.

  3. While steak cooks, heat a skillet or saute pan over medium-high heat. Add cooking oil and then chopped bok choy to the pan. Saute for ~3 minutes and then add sliced garlic. Saute for another 3 to 5 minutes, until bok choy is tender but still crunchy. Finish with aminos (portion for bok choy). Season with some salt, pepper, and lime juice if desired.

  4. Reheat cauliflower rice if made ahead.

  5. After steak is done rest for ~5 minutes, keeping covered with foil, before slicing against the grain. 

  6. Enjoy steak and bok choy over cauliflower rice, spreading aminos-lime butter over steak.

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