Cheesy Steak Skillet


1 tbsp + 1 tsp ghee (organic grass-fed if possible), divided use

1 lb raw beef skirt steak

1/2 tsp + 1 dash sea salt (or Himalayan salt), 
divided use

1/2 tsp + 1 dash ground black pepper,
divided use

1 1/3 cups chopped onion (approx. 11⁄2 medium)

4 cloves garlic, finely chopped dry long-grain brown rice

2/3 cup low-sodium organic chicken broth

1 tsp ground turmeric

1/2 tsp ground paprika

1 1/2 cups frozen cut green beans

1 1/2 cups chopped carrot (approx. 3 medium)

1 cup shredded Colby-Jack cheese (optional) 


  1. Heat 1 Tbsp. ghee in large heavy-bottomed (or cast iron) skillet over high heat until wisps of smoke begin to rise.

  2. Add steak; sear for 3 minutes on each side (for medium), or until deep brown. Remove steak from skillet and place on a plate. Season both sides of steak lightly with 1 dash salt and 1 dash pepper. Set aside.

  3. Heat remaining 1 tsp. ghee in same skillet over medium heat.

  4. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is

  5. Add garlic; cook, stirring frequently, for 1 minute.

  6. Add rice; cook, stirring frequently, for 3 to 5 minutes, or until rice begins to brown.

  7. Add broth, turmeric, paprika, remaining 1⁄2 tsp. salt, remaining 1⁄2 tsp. pepper, green beans, and carrots. Bring to a boil. Reduce heat to medium- low; gently boil, covered, for 45 minutes, or until rice is tender and liquid is almost completely absorbed.

  8. Slice steak thin, on the bias, against the grain.

  9. Remove lid from skillet; lightly fluff rice with a fork. Place sliced steak on top. Sprinkle with cheese if desired. Replace lid and let rest for 10 minutes 

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