Paleo Steak with Mushrooms and Onions
Elevate your weeknight dinner with this perfectly seared Paleo Steak with Mushrooms and Onions—an elegant yet approachable dish packed with earthy flavors and wholesome goodness. Featuring tender ribeye, sirloin, or New York strip steak, this recipe pairs rich caramelized onions and golden cremini mushrooms with a touch of garlic and fresh thyme for an aromatic flair. A quick deglaze with balsamic vinegar ties it all together, creating a savory topping for the perfectly rested steak. Ready in just 35 minutes, it's the ideal paleo-friendly meal to impress with minimal effort. Serve it sizzling hot for a hearty, restaurant-worthy experience that balances indulgence with simplicity.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces steak (ribeye, sirloin, or New York strip)
- 3 tablespoons olive oil
- 1 large yellow onion
- 8 ounces cremini or button mushrooms
- 2 medium garlic cloves
- 4 sprigs fresh thyme (optional)
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon balsamic vinegar
Instructions
Take the steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels and season both sides generously with sea salt and black pepper.
Prepare the mushrooms and onion by slicing the onion into thin rings and trimming the ends of the mushrooms before slicing them into even pieces. Mince the garlic cloves.
Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, sear the steaks for 3-4 minutes per side for medium-rare (adjust cook time for your preferred doneness). Remove the steaks from the pan, cover them loosely with foil, and let them rest.
Reduce the heat to medium and add the remaining 1 1/2 tablespoons of olive oil to the same skillet. Add the sliced onions and cook for 5-7 minutes, stirring occasionally, until they begin to soften and caramelize.
Add the mushrooms and cook for another 5 minutes, stirring frequently, until they release their moisture and turn golden brown. Stir in the minced garlic and thyme sprigs, cooking for an additional 30 seconds until fragrant.
Deglaze the pan with balsamic vinegar, scraping up any browned bits from the bottom, and stir to combine. Taste and adjust seasoning with additional sea salt and black pepper if needed.
Slice the rested steaks against the grain and serve them topped with the onion and mushroom mixture. Garnish with fresh thyme sprigs if desired. Enjoy immediately!
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2496 mg | 109% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 11.8 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 139 mg | 11% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2102 mg | 45% | |
*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.
