04 Oct Steak and Veggie Skillet with Tahini Sauce
I remember the first time I made dinner without starch or grains. I was newly trying out alternative eating based on a recommendation from a medical professional. I was dubious at best, but my body was indicating something wasn’t quite right, so I was willing to try something different. At the time I mostly ate carbs and cheese. It seemed impossible to me that someone could eat only vegetables and meat, even for one meal, and be satisfied or nourished in any way.
At this point in time, vegetables were hardly present in my diet. Tomato sauces on pasta, some lettuce with ranch next to a premade frozen pizza, vegetables mixed into pasta that was ordered out, but they weren’t a substantial part of my meal planning. I didn’t know much about vegetables… how to cook them, when they were in season and at their best, or how many options there were. My husband still makes fun of me for not knowing bell peppers weren’t spicy when he first met me. I had yet to understand the vast world of flavors, textures and nourishment that come from an understanding of fresh, raw food.
That first grain, starch and dairy free dinner I took on as a challenge; a complex problem to solve. How could someone eat (and enjoy!) a meal made without grains, starch or dairy? At the time it was a difficult problem for me to solve. As I thought through the options I kept catching myself falling into old habits that steered me toward dairy and wheat. Pasta? Nope. Casserole? Not one I know of… Pizza? Can’t do that either. This was more than ten years ago, but I still remember the meal I finally settled on: a hamburger patty over a mix of sautéed vegetables. I also remember sitting down to eat it and being shocked at how much I enjoyed the meal. It was my first foray into this type of eating and to my amusement, I didn’t hate it.
This recipe is a dinner entrée with (GASP!) no grain or starch. This easy skillet is simply steak and veggies with a tasty tahini sauce and it is truly one of my favorites. It is reminiscent for me of that first attempt I made at making meals without grains or starch and my realization that grain, starch and dairy don’t have to be present to make a great meal. There is nothing scary or depriving about this skillet. It is an easy, beautiful, veggie forward dish that will leave you feeling satisfied. Enjoy!
Recipe adapted from Bon Appetit’s One-skillet steak with Spring Veg
Steak and Veggie Skillet with Tahini Sauce
- Category: Dinner, Easy, Egg Free, Gluten Free, Paleo, Sugar Free
Ingredients
For the Skillet:
- 2 tbsp. Fresh basil, fined chopped
- 1/2 c mushrooms, sliced
- 2 handfuls of green beans, stems removed and cut in half
- 1 small yellow summer squash, diced
- 1 small zucchini, diced
- 8 oz Ribeye steak
- salt and pepper to taste
For the Sauce:
- 1/4 c Tahini
- 1/4 c Olive Oil
- 1/4 c Lemon juice
- 1 Clove of garlic, minced or crushed
- salt and pepper to taste
Instructions
- Season steak generously on both sides with salt and pepper. Heat a dry heavy skillet, preferably cast iron, over medium-high heat. When hot, place steak onto the hot skillet and cook steak turning every two minutes about about ten. Be sure hold the steak on its small side to brown the fat cap. Steak should be medium rare and 120 degrees in the center.
- Remove steak from skillet and allow to rest. Add veggies to skillet and sauce until cooked and a little golden about 10 minutes.
- Make sauce by adding all ingredients to a jar with a lid and shaking until well combined.
- Once veggies are ready, slice steak and layover the veggies. Add sauce and basil on top.
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