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

Name: Steak with Aminos-Lime Butter
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/4 lb Steak, flank, skirt or hangar; 1 stalk Green onions, chopped finely; 3 Tbsp Butter, grassfed; 1 Tbsp Bragg's / coconut aminos; 1 tsp Lime juice; 3 cloves Garlic, sliced; 1 lb Cauliflower, chopped; 3/4 lb Baby bok choy, chopped (sub regular bok choy or zucchini); 1 Tbsp Oil, cooking; 2 to 4 tsp Bragg's / coconut aminos

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

This aminos-lime butter makes a luscious steak sauce. Fire up that grill and enjoy this simple weeknight meal.
Smarts: Flavored butters are easy to scale, so make more - they can be frozen for 6 to 8 months and are great for throwing on proteins and veggies!

Dependency

Thai Curried Saute with Ground Chicken

Ingredients

Metric

Servings:

Steak with Aminos-Lime Butter:

Steak, flank, skirt or hangar - 1 1/4 lb
Green onions - 1 stalk , chopped finely
Butter, grassfed - 3 Tbsp
Bragg's / coconut aminos - 1 Tbsp
Lime juice - 1 tsp

Sauteed Bok Choy and Cauliflower with Garlic:

Garlic - 3 cloves , sliced
Cauliflower - 1 lb , chopped
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

Prep

Steak - Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
Garlic / Green onions - Slice. (Can be done up to 4 days ahead)
Cauliflower - Chop. (Can be done up to 4 days ahead)
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)
Make aminos-lime butter - Soften butter in microwave for ~10 seconds. Mash in aminos, 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)

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Make

Par-cook cauliflower by placing into a microwave-safe container. Cover with a damp paper towel and microwave for 2 1/2 minutes.
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).
If making steak on stovetop / oven: Heat grill pan or skillet over medium-high heat. Brush with 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.
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 and cauliflower. Saute veggies until they’re tender but still crispy, another 3 to 5 minutes. Finish with aminos. Season with salt and pepper and some lime juice if desired.
After steak is done, rest for ~5 minutes, keeping covered with foil, before slicing against the grain. Enjoy steak and bok choy and cauliflower, spreading aminos-lime butter over steak and veggies. Add more lime juice to veggies as needed.

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