Beef gets a bad rap, but it definitely has its place in a well-balanced diet — especially if you're on a Paleo plan. If the only steak dishes you enjoy at home are slow cooked or star ground beef, this is the recipe that will change everything.
Once you learn this easy recipe, you can enjoy an amazing one-skillet steak dish that's on the table in 15 minutes. Each satisfying serving is under 400 calories and brings 29 grams of protein to your plate. Enjoy it straight from the skillet for dinner, then slice up the leftovers for lunch. It's delicious over your favorite greens, grains, or a combination of the two.
- 4 steaks of your choice about 1 1/2 to 2 inches thick (I chose rib eye)
Salt and pepper, freshly ground
1 tablespoon oil or cooking fat of your choice (I used olive oil)
1 tablespoon minced shallots
1/4 cup beef stock
1/2 pint cherry tomatoes
2 cups arugula
1 tablespoon balsamic vinegar
- Sprinkle the steaks liberally with salt and pepper.
- Heat the oil over medium-high heat in a large cast-iron skillet or other skillet that is already hot. Add the steaks and sear for 3 to 5 minutes per side (longer if you like your steak well done.) Remove the steaks to a clean large plate and allow them to rest while you make the sauce.
- Reduce the heat to medium and add the shallots and a few teaspoons of the beef stock to the skillet. Scrape up any of the browned bits left by the steaks. Add the tomatoes and cook for about 1 minute to slightly soften them.
- Add the remaining stock, arugula, and balsamic vinegar, and cook until the arugula is wilted.
- Arrange the steaks on plates, place the tomatoes and arugula all around, spoon on the sauce, and serve at once.
Source: Calorie Count
- Main Dishes
- North American
- 4 servings
- Total Time
- 14 minutes, 59 seconds
- Calories per serving