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Cubed Steak with Mushroom & Onion Gravy

cubed steak recipe
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Ingredients

Units Scale

Cubed Steak Ingredients:

  • 4 pieces of cubed steak (about 1 pound)
  • 3 tbsp coconut aminos
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp ghee (or oil/fat of choice)
  • Salt and pepper to taste (omit pepper for strict AIP)

Brown Gravy Ingredients:

  • 2 small onions, thinly sliced
  • 8 ounces mushrooms, sliced
  • 2 tbsp ghee (or oil/fat of choice)
  • 3 cloves garlic, minced
  • 1/2 tbsp balsamic vinegar
  • 1 1/2 cup beef or vegetable broth
  • 1 tbsp coconut aminos
  • 2 tsp arrowroot powder
  • Salt and pepper to taste (omit pepper for strict AIP)
  • 3–4 sprigs of fresh thyme

Instructions

  • Before tenderizing, let the cubed steak reach room temperature. This allows for even cooking and enhances the tenderness of the meat.
  • Gently pound the cubed steak using a meat mallet or the back of a heavy-duty skillet. Be sure not to overdo it, as excessive pounding can lead to a loss of texture.
  • Next, marinate the cubed steaks: In a small bowl, whisk together the coconut aminos, garlic powder, and onion powder to create the marinade.
  • Place the cubed steak in a shallow dish and pour the marinade over the steaks. Make sure each piece is coated with the marinade. Cover the dish and let the steaks marinate in the refrigerator for at least 30 minutes.
  • Then start making the gravy: in a large skillet over medium heat, melt ghee (or oil/fat of choice).
  • Add the sliced onions and cook for about 12-15 minutes until they start to caramelize, stirring occasionally.
  • Add the sliced mushrooms to the skillet and continue to cook for an additional 5-7 minutes until the mushrooms are tender and golden.
  • Stir in the minced garlic and cook for another 2-3 minutes until the garlic becomes fragrant.
  • Drizzle the balsamic vinegar over the onions and mushrooms and stir to coat them evenly. Continue cooking for an additional 2-3 minutes to allow the flavors to meld.
  • Season with salt and pepper to taste, remove from the skillet and set aside.
  • In a small bowl, whisk together the arrowroot powder and coconut aminos until the powder is dissolved.
  • Deglaze the pan by pouring the beef broth into the warm skillet, scraping up any browned bits from the bottom of the pan. Then add the sprigs of thyme. Let it heat up over medium heat.
  • Stir in the arrowroot mixture and let the gravy simmer for a couple of minutes until it thickens to your desired consistency.
  • Now add the mushrooms and onions back to the skillet and stir until well combined.
  • Taste the gravy and adjust the seasoning with salt and pepper as needed.
  • Now prepare the cubed steaks: remove the cubed steaks from the dish and discard the marinade. Pat the steaks dry with a paper towel and season both sides with salt and pepper.
  • In a large skillet over medium-high heat, melt the ghee, and let the pan get hot.
  • Add the cubed steaks to the skillet and cook for 3-4 minutes per side or until they are browned and cooked to your desired level of doneness.
  • Remove the steaks from the pan and let them rest for a few minutes.
  • Pour the gravy over the cubed steak and serve with broccoli and mashed malanga (or your choice of sides).

Notes

  • Choose the right cut: Look for well-marbled steaks with a rich red color, as this indicates tenderness and flavor.
  • Tenderize the meat: Cubed steak is already mechanically tenderized, but you can further enhance its tenderness by using a meat mallet or a tenderizing tool.
  • Marinate the cubed steak: A quick 30 minute marinade will do the trick, you can even leave it to marinate overnight.
  • Pat the steaks dry: In order to get a good sear on the cubed steak, be sure to pat it dry with a paper towel before seasoning it.
  • Sear it right: This will give it a nice brown color and lock in the flavors. Make sure your pan is hot and your steaks are dry.
  • Cook to perfection: Cubed steak is best when cooked to medium-rare or medium doneness.
  • Let it rest: After cooking, transfer the cube steak to a plate and let it rest for a few minutes.

Find it online: https://mybigfatgrainfreelife.com/2013/05/aip-day-31.html