Whole30 Steak with Mushrooms and Onions
Savor the hearty, comforting flavors of Whole30 Steak with Mushrooms and Onions, a protein-packed dish that's perfect for clean eating enthusiasts and steak lovers alike. Tender, juicy grass-fed steak, seasoned simply with kosher salt and black pepper, is seared to perfection before being crowned with a rich, savory medley of caramelized onions, golden cremini mushrooms, garlic, and fragrant thyme. This skillet recipe is elevated with a splash of Whole30-compliant balsamic vinegar and melted ghee, creating a luscious sauce that ties the dish together seamlessly. Ready in under 35 minutes, this quick yet elegant meal is ideal for weeknight dinners or special occasions. Serve this Whole30 steak recipe alongside your favorite veggies for a wholesome, satisfying feast.
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Recipe Information
Ingredients
- 2 pieces grass-fed steak (ribeye, sirloin, or NY strip)
- 2 tablespoons avocado oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups white or cremini mushrooms, sliced
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon balsamic vinegar (Whole30-compliant, no added sugar)
- 2 tablespoons ghee
Instructions
Remove the steaks from the fridge and let them come to room temperature for about 20 minutes.
Season the steaks on both sides with the kosher salt and black pepper.
Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the steaks.
Cook the steaks for about 3-4 minutes per side for medium-rare, or longer if you prefer a different doneness. Use a meat thermometer if needed (135°F for medium-rare).
Remove the steaks from the skillet and set them aside to rest, loosely covered with foil.
In the same skillet, add the remaining 1 tablespoon of avocado oil and reduce the heat to medium.
Add the sliced onion and sauté for 5-7 minutes, stirring occasionally, until softened and starting to caramelize.
Add the sliced mushrooms to the onions and cook for an additional 5 minutes, stirring occasionally, until the mushrooms are tender and golden brown.
Add the minced garlic and fresh thyme leaves. Sauté for 1-2 minutes until fragrant.
Deglaze the skillet by adding the balsamic vinegar, stirring to scrape up any browned bits from the bottom of the pan. Let it cook for 1-2 minutes to reduce slightly.
Stir in the ghee and let it melt into the mushroom and onion mixture for added richness.
Place the steaks back into the skillet or serve them on plates with the sautéed mushrooms and onions spooned over the top.
Serve immediately and enjoy your delicious Whole30-compliant steak dinner!
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 763 mg | 33% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 12.0 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 106 mg | 8% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1542 mg | 33% | |
*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.
