Paleo Steak with Gravy
Indulge in the hearty and flavorful goodness of Paleo Steak with Gravy, the perfect dish for meat lovers looking to embrace healthy, clean eating without sacrificing comfort or taste. This recipe features your favorite cut of steak, seasoned to perfection and seared for a mouthwatering crust, paired with a rich and creamy gravy made from Paleo-friendly ingredients like full-fat coconut milk, almond flour, and organic beef broth. The silky sauce, infused with onion powder for added depth, complements the steak beautifully and is irresistibly spooned over the rest. Garnished with fresh parsley for a pop of color and served with roasted vegetables or a crisp side salad, this gluten-free and dairy-free dish is ready in just 30 minutes, making it ideal for busy weeknights or special occasions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Steak (ribeye, sirloin, or your preferred cut)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Ghee or clarified butter
- 1 cup Coconut milk (full-fat, canned)
- 1 tablespoon Almond flour
- 1 cup Beef broth (organic and Paleo-compliant)
- 0.5 teaspoon Onion powder
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Take the steaks out of the refrigerator 20-30 minutes before cooking to allow them to reach room temperature. This helps them cook evenly.
Pat the steaks dry with a paper towel. Season both sides evenly with salt, ground black pepper, and garlic powder, rubbing the seasoning into the meat.
Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon of ghee and allow it to melt and coat the skillet evenly.
Once the skillet is hot, add the steaks. Sear each side for 3-4 minutes for medium-rare (or adjust the time to your desired level of doneness). Use tongs to flip the steaks—avoid using a fork to retain the juices.
Remove the steaks from the skillet and place them on a plate. Cover them loosely with foil and let them rest while you prepare the gravy.
In the same skillet, lower the heat to medium. Add the remaining 1 tablespoon of ghee to the pan drippings.
Stir in the almond flour and whisk constantly for 1-2 minutes to create a light roux. Make sure there are no lumps.
Gradually pour in the beef broth, whisking continuously to combine it with the roux.
Add the coconut milk and onion powder to the skillet. Continue to whisk until the mixture is smooth and starts to thicken, about 3-4 minutes.
Taste the gravy and adjust the seasoning with salt and pepper, if needed.
Remove the gravy from heat. Plate the steaks and generously spoon the gravy over them.
Garnish with fresh parsley and serve immediately. Pair with roasted vegetables or a simple side salad for a complete Paleo meal.
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.2 g | 237% | |
| Saturated Fat | 108.5 g | 542% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 3139 mg | 136% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 8.3 g | ||
| Protein | 133.4 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2359 mg | 50% | |
*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.
