Garlic Butter Steak and Mushroom Skillet
Garlic Butter Steak and Mushroom Skillet is a quick and simple, super flavor-filled, one-skillet meal that is keto, paleo, and gluten-free.
Servings: 4
Calories: 448kcal
Ingredients
- 1.5 lb Flank Steak or Strip Steak sliced against the grain
- 8 ounces sliced Button Mushrooms or White Mushrooms
- 1 tablespoon Avocado Oil or Olive Oil
- 3 ½ tablespoons Butter divided
- 1 ½ tablespoons Tamari Sauce or Coconut Aminos
- 5 Cloves Garlic minced, divided
- 1 teaspoon Dried Thyme Leaves
- 1 teaspoon Dried Rosemary
- ½ teaspoon Dried Oregano Leaves
- ¼ teaspoon Black Pepper
- ⅛ teaspoon Crushed Red Chili Pepper Flakes * optional
The Marinade
- ¼ cup Tamari Sauce or Coconut Aminos
- 1 ½ tablespoons Olive Oil
- 1 tablespoon Sriracha Sauce or Hot Sauce
- ⅛ teaspoon Black Pepper
Instructions
- In a large bowl, mix all the marinade ingredients, add the sliced steak strips, and toss to coat in the marinade. Set aside to marinate while you prepare the mushrooms.
- In a large skillet over medium-high heat, add 1 tablespoon of avocado or olive oil and 1 ½ tablespoons of butter. Stir the oil and butter together as they melt.
- Add one teaspoon of the minced garlic to the skillet and saute for one minute. Add the sliced mushrooms to the skillet and saute in garlic butter for 1 minute. Add the 1 ½ tablespoons tamari sauce to the skillet and saute the mushrooms for 2- 3 minutes or until mushrooms are soft and lightly browned.
- Remove from heat and transfer the mushrooms and garlic butter to a bowl. Set aside.
- Use the same skillet over medium heat and add the remaining 2 tablespoons butter, the remaining minced garlic, thyme, rosemary, oregano leaves, black pepper, and chili pepper flakes, mix together the herbs and melted butter.
- Add steak strips in one layer (saving the drained steak marinade to use later) to the skillet and cook for one minute on each side until browned or adjust the time to your steak preference of doneness.
- While the steak is cooking but before it is done, add the reserved marinade to the skillet and continue to cook for one to two minutes.
- Add the reserved mushrooms back to the skillet and cook until heated through.
- Remove from heat and serve immediately. Garnish with fresh herbs or parmesan cheese if desired.
Notes
Storage: Store any cooked leftover steak and mushrooms in a sealed container in the fridge for up to 3 days and reheat as needed.
*All Nutritional Data are Estimates Only & Based on the products I used*
Yield: 4 servings, Serving Size: ¼ of the whole recipe, Net Carbs Per Serving: 4g, Amounts Per Serving-
Nutrition
Serving: 0.25whole recipe | Calories: 448kcal | Carbohydrates: 5g | Protein: 40g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 139mg | Sodium: 730mg | Potassium: 241mg | Fiber: 1g | Sugar: 1g
