Serves 2
High-quality grass-fed, grass-finished animal protein paired with a yummy veggie side is a super nutrient-dense, low-carb, gluten-free delicious meal that the whole fam will love! Grass-fed/finished meat has an extensive micronutrient profile and contains brain-boosting omega-3 fatty acids which are fats that your body can’t produce and must get from food. Omega 3 fats are essential for the normal functioning of all of our tissues throughout the body and they also increase the body’s ability to absorb the phytonutrients and antioxidants in vegetables!
Ingredients:
8-10 ounces grass-fed, grass-finished Filet mignon
1 head of garlic, peeled and divided into cloves
½ -1 tsp. dried oregano
1 spaghetti squash, halved and seeded
5-6 tablespoons ghee
5-6 cloves garlic, chopped
2-3 tablespoons fresh thyme
1 tsp. red pepper flakes
2 cups shitake mushrooms, chopped
2 cups baby spinach
1 cup nutritional yeast
½ cup chopped fresh parsley
Extra virgin olive oil for drizzling
Sea and freshly ground pepper
Preparation:
Preheat oven to 400 degrees.
Cut squash crosswise; take out seeds and spread flesh with 1-2 tablespoons of ghee, salt, and pepper and place cut side down on a baking sheet.
Bake until easily pierced with a fork, about 40-50 minutes, and remove from oven to cool.
Once squash can be easily handled, scrape insides into spaghetti strands with a fork and set aside.
Place a seasoned cast-iron skillet over medium-high heat and sprinkle the pan generously with sea salt. Add garlic cloves and 1 tablespoon of ghee.
Season steak on both sides with additional salt and pepper. Place steak in the middle of the pan. Sear for about 2 minutes without moving. Flip steak with tongs, sprinkle with oregano and cook for another 2 minutes (this is for medium-rare).
Place the skillet in the heated oven for about 5 minutes. Take the skillet out of the oven and remove the steak and place it on a plate or cutting board and let the meat rest for a few minutes. It’s better to be slightly underdone because the steak will continue to cook. You can cover loosely with foil if you’d like.
In another large skillet over medium heat add the rest of the ghee, garlic, and thyme. Cook for 2 minutes and then add the mushrooms. Cook until mushrooms are starting to turn golden and stir in the spinach and continue to cook until spinach is wilted.
Add the nutritional yeast and season with salt and pepper.
Finally, drizzle with olive oil, add most of the parsley, toss to coat, and remove from heat.
Remove foil from steak and slice.
To serve, plate the squash and steak and sprinkle with the rest of the parsley on top.
Enjoy!