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Week of 6/29/15

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

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Steak with Aminos-Lime Butter
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
Tags
Low Calorie, Grill Friendly
Proteins
Beef, non-ground
Cuisines
American
Save recipe
197

Ingredients

Metric
Servings:
4
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

  1. Steak - Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
  2. Garlic / Green onions - Slice. (Can be done up to 4 days ahead)
  3. Cauliflower - Chop. (Can be done up to 4 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. 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

  1. Par-cook cauliflower by placing into a microwave-safe container. Cover with a damp paper towel and microwave for 2 1/2 minutes.
  2. 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).
  3. 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.
  4. 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.
  5. 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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