Paleo Classic Steak Sandwich
Transform your lunch or dinner with the Paleo Classic Steak Sandwich — a hearty, gluten-free delight that swaps traditional bread for savory, char-grilled portobello mushroom caps. Featuring tender, marinated ribeye steak infused with coconut aminos and aromatic spices, this wholesome sandwich is layered with creamy mashed avocado, juicy tomato slices, crisp red onion rings, and peppery arugula for a vibrant flavor medley. The paleo-friendly recipe is quick to prepare, with just 20 minutes of prep and cook time, making it perfect for busy weeknights or an indulgent weekend treat. Ideal for steak lovers and healthy eating enthusiasts alike, this innovative take on the classic steak sandwich offers a nutrient-packed, guilt-free indulgence bursting with bold, fresh flavors.
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Recipe Information
Ingredients
- 1 pound ribeye steak
- 4 large portobello mushroom caps
- 2 tablespoons coconut aminos
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 small red onion
- 1 large tomato
- 1 large avocado
- 1 cup arugula
- 1 tablespoon fresh lemon juice
Instructions
Begin by preparing the marinade for the steak: In a small bowl, combine the coconut aminos, olive oil, garlic powder, onion powder, sea salt, and black pepper.
Place the ribeye steak in a shallow dish and pour the marinade over it, ensuring it's well-coated. Let it marinate at room temperature for at least 15 minutes.
While the steak is marinating, clean the portobello mushroom caps by gently removing the stems and scraping out the gills with a spoon.
Brush each mushroom cap with a little olive oil and set aside.
Slice the red onion into thin rings and the tomato into thick slices. Set aside.
Heat a cast-iron skillet over medium-high heat. Once hot, add the steak and sear on each side for about 3-4 minutes, depending on thickness and desired doneness. Remove steak from skillet and let it rest on a cutting board.
In the same skillet, place the portobello mushroom caps, top side down, and cook for 4-5 minutes on each side until they soften and get a slight char. Remove from heat and set aside.
Slice the avocado in half, remove the pit, and scoop out the flesh onto a plate. Mash it with a fork and season with a pinch of sea salt and drizzle with fresh lemon juice.
Thinly slice the rested steak against the grain.
To assemble the sandwich, take one portobello cap as the bottom 'bun,' spread a layer of mashed avocado, layer slices of steak, followed by red onion rings, tomato slices, and a handful of arugula.
Top with another portobello cap to complete the sandwich.
Repeat the assembly process with the remaining ingredients to make the second sandwich.
Serve immediately and enjoy your Paleo Classic Steak Sandwich.
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.3 g | 157% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 6306 mg | 274% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 35.8 g | ||
| Protein | 137.1 g | 274% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 176 mg | 14% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4331 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
