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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 610 calories
  • 35 min
  • 4 servings

Ingredients

  • 1 (5 oz) pkg baby arugula
  • 1 lb cremini mushrooms
  • 1 medium red onion
  • 1 ½ lb ribeye steak
  • balsamic vinegar
  • black pepper
  • extra virgin olive oil
  • salt
  • virgin coconut oil

Instructions

  1. Heat a sauté pan over medium heat.
  2. Peel and thinly slice onion into half rings.
    • 1 medium red onion
  3. Coat bottom of pan with oil. Add onions and, stirring frequently, cook until softened and starting to brown, about 10 minutes.
    • 2 tbsp extra virgin olive oil
  4. Heat a skillet over medium-high heat.
  5. Wash and slice mushrooms.
    • 1 lb cremini mushrooms
  6. Season steak generously with salt and pepper.
    • 1 ½ lb ribeye steak
    • about ¼ tsp salt
    • about ¼ tsp black pepper
  7. Coat bottom of skillet with oil. Place steak in the skillet and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with foil.
    • 2 tbsp virgin coconut oil
  8. Add mushrooms to pan with onion. Season with salt and pepper. Stirring occasionally, cook until tender, 5-6 minutes.
    • ½ tsp salt
    • ¼ tsp black pepper
  9. Wash and dry arugula.
    • 1 (5 oz) pkg baby arugula
  10. Add vinegar to onion and mushrooms. Scrape up browned bits from the bottom of the pan and stir until liquid thickens, 2-3 minutes.
    • 4 tbsp balsamic vinegar
  11. Thinly slice steak against the grain.
  12. To serve, arrange a bed of arugula on a plate, add onion and mushrooms, and top with steak slices. Enjoy!

Nutrition per Serving

Calories
610
Fat
48g
Net Carbs
10g
Protein
35g

Cookware

  • chef's knife
  • cutting board
  • measuring spoons
  • salad spinner (optional)
  • stainless steel or cast iron skillet
  • stainless steel sauté pan
  • stirring spoon
  • tongs