A full steak dinner from start to finish with juicy ribeye steaks, garlic mashed potatoes, green beans with crispy almonds, and simple sautéed mushrooms. It’s the perfect alternative to a large turkey dinner during the holiday season.
For Mashed potatoes:
2 lbs round potatoes, thoroughly washed
6 cloves garlic, peeled
3 tbsp olive oil, divided
Salt and pepper
5 ounce can coconut cream
3 tbsp chicken bone broth
2 tbsp melted ghee
For the Green Beans:
1 lb fresh green beans, trimmed
1 tbsp grass-fed ghee
1/2 cup sliced raw almonds
1 tbsp olive oil
2 tbsp lemon juice
For the Steak:
2 10-ounce Pre Brands Ribeye Steaks
2 tbsp no sugar added steak seasoning
1 tbsp ghee
For the Mushrooms:
2 tbsp olive oil
5-ounce portobello mushrooms
2 cloves garlic, finely minced
salt and pepper
1 tbsp coconut aminos
1 tbsp freshly chopped parsley leaves
1/4 tsp crushed red pepper flakes
1 tbsp olive oil
1 onion, sliced
salt and pepper
1 tsp arrowroot starch
1 cup of chicken bone broth
To begin, preheat the oven to 375˚F.
Now, add the potatoes to one side of a sheet pan and drizzle on 2 tablespoons of olive oil and season with a couple of pinches of salt and pepper. On the other side of the pan, put the garlic cloves in aluminum foil and drizzle the remaining olive oil on top, season with a little salt, and close the foil. Transfer the pan to the oven and roast for 25 minutes, remove the foil pack with the garlic, and set it aside. Continue to cook the potatoes for another 10 minutes or until tender and cooked through.
When the potatoes are ready, transfer them to a mixing bowl. You can peel the potatoes if you want, but I don’t find it necessary. Begin to mash the potatoes and when it’s mostly mashed, add the roasted garlic and continue to mash until you’ve reached your desired texture. Now, add the coconut cream, melted ghee and chicken broth and stir using a wooden spoon until everything is well combined and creamy. If you find the potatoes are still a bit stiff, add more broth a little at a time until it’s as creamy as you would like. Taste and season with more salt and pepper to taste. Transfer the potatoes to an oven-safe dish, cover and place it in the oven or toaster oven on warm.
Now, bring a large pot of water to a boil and season generously with a few pinches of salt. Add the green beans and boil for 5 minutes or just until the beans are tender-crisp and bright green. Immediately transfer the beans to an ice bath of cold water and ice and set aside.
Now, in a large castiron skillet, heat 1 tablespoon of ghee over medium heat and add the sliced almonds. Stirring continuously, toast the almonds for a few minutes until they are slightly brown around the edges, then season with a little salt. Transfer them to a plate and set it aside.
Now, move on to the steak. Wipe the pan you just toasted the almonds in clean and add another tablespoon of ghee. Turn the heat to medium-high and wait for the skillet to start to smoke a little. Pat the steaks dry using a paper towel and season with the steak seasoning and a couple of pinches of salt (depending on how much salt is in your steak seasoning). Transfer the steaks to the hot skillet and sear for 4-5 minutes on the first side. Flip the steaks and continue to sear for 3 more minutes. Then remove them from the skillet and set them aside to cool.
Now, it’s time to finish off the green beans. Leave all the steak drippings in the skillet and add the olive oil. Drain the beans and transfer them to the skillet. Toss the beans for a few minutes just to heat them through. Drizzle the lemon juice on top and continue to toss the beans. Now, transfer the beans to a serving plate and top with the roasted almonds. Set the beans aside.
And now, let’s make the mushrooms. Add the 2 tablespoons of olive oil to the same skillet you cooked the green beans in and toss over medium-high heat. Season with a pinch of salt and pepper and add the garlic. Stirring frequently, continue to cook the mushrooms and garlic until the mushrooms are tender. Add the coconut aminos, parsley, and pepper flakes. Toss one last time and remove the mushrooms from the heat. Slice the steak and serve over the mushrooms. Remove the potatoes from the warmer and serve with the green beans, steak, and mushrooms.
Now, if you’re making the gravy, you want to remove the mushrooms from the skillet and transfer it to a serving platter. Then to the same pan, add the olive oil, and onion. Sauté the onions until it’s tender, about 5-6 minutes over medium-high heat. Now, add the arrowroot starch, stir and cook for a minute. Pour the broth into the pan and stir to lift up all the brown bits from the bottom of the pan. Lower the heat to medium-low and simmer for a few minutes until the gravy thickens. Taste and season with salt and pepper to taste. Transfer the gravy to a gravy boat. Slice the steak and serve it over the mushrooms. Serve with green beans, mashed potatoes, and gravy.
Keywords: Steak dinner, holiday steak dinner