Description
Grilled to perfection! A low carb, paleo and whole30 healthy summer dinner!
Ingredients
- 1 pound Grass-fed Top Sirloin Steak (about 1 1/2 Inches Thick)
- 4 teaspoons Ghee, Softened To Room Temperature
- 1 teaspoon Fresh Garlic, Minced
- Sea Salt
- FOR THE MUSHROOMS:
- 2 cups White Mushrooms, Thinly Sliced
- 2 teaspoons Ghee, Melted
- 1 teaspoon Fresh Garlic, Minced
- Sea Salt
Preparation
Preheat grill to high heat.
Pat steak dry with a paper towel. In a small bowl, combine ghee and garlic and spread half of it all over one side of the steak. Sprinkle with salt.
When grill is hot, place steak on it, butter side down, and cook for 4–5 minutes, until charred. Rub remaining ghee mixture all over the top side, flip and cook until desired doneness. Remove from heat, cover and let rest while the mushrooms cook.
Combine mushrooms, melted ghee, garlic and a pinch of salt in a bowl. Place two layers of tinfoil on top of each other (shiny side inwards) and place the mushrooms in the center in one layer. Wrap the sides up tightly to make a packet.
Place mushrooms on the grill so the folds of the packet are facing up, and grill 5 minutes. Flip and grill another 4–5 minutes, or until mushrooms are tender,
Serve mushrooms over the steak and devour!
Note: Cook steak another 3 to 5 minutes for medium rare (an internal temperature of 135ºF), 5 to 7 minutes for medium (140ºF) or 8 to 10 minutes for medium-well (150ºF. ) This is based off a steak that is 1 1/2 inches thick. It may be more or less depending how thick yours is!
