Simple Seared Steak with Red Wine Sauce
This sauce is definitely my go-to for steak; There are quite a few that I absolutely love, but this is such a simple classic! It’s rich with layers of herb (flavor and fragrance) that really enhances the steak, rather than covering it up.
The Red Wine Sauce…is it AIP, is it not? Wine in general is eliminated initially with AIP, but it’s been argued that since the alcohol is cooked off during the reduction process (AKA, cooking the sauce), it’s acceptable in the elimination phase. I personally am NOT comfortable with that notion… anyone on AIP is working really hard at healing so I’m of the mind, take no chances!! What if all the alcohol doesn’t evaporate? That’s just too big a gamble in my book. So, I’m calling it an AIP reintro!
Oh… and don’t forget the sautéed mushrooms and spinach. SO. SIMPLE. And so delicious they could be an entree all their own!
•1-2 portions of preferred cut, 1/2” thick
•High-heat cooking fat (avocado, tallow)
•1/2 tsp sea salt per portion
•Pinch of garlic powder per portion
Heat a cast iron skillet to high.
Use paper towels to press the steak, removing excess moisture.
Just before cooking, add the cooking fat to the pan.
Add the seasonings to each side of the steak.
Place the steak in the hot pan, searing on each side for approx 5 minutes or to your preferred doneness. Leave the rendered juices behind in the pan, and place the steak on a serving plate to “set” while the sauce is cooking (this will help the steak preserve moisture). Cover with a lid to seal in heat.
RED WINE SAUCE
•2 garlic cloves, crushed
•1 tbsp white onion, roughly chopped
•1 tbsp cooking fat (optional)
•1 cup red cooking wine
•1/2 tbsp balsamic vinegar
•5 large basil leaves
•1 sprig fresh oregano
•1/2 cup bone broth
•Dash of salt (optional)
To the juices in the same pan you cooked the streak in, add the onion and garlic. Cook on medium heat until fragrant. If needed, add the cooking fat to prevent sticking.
Add the wine and balsamic vinegar. Increase the heat until bubbling and cook for about 5 minutes while the wine reduces.
Add the bone broth and seasonings except salt. Reduce heat to a simmer.
Taste the sauce and if needed add the salt.
Use a slotted spoon to remove the garlic, onions, basil and oregano.
Serve over the steak.
MUSHROOMS AND SPINACH
•3 garlic cloves, minced
•1 tbsp olive oil
•1 cup Baby Bella mushrooms, sliced
•3 large handfuls of spinach
•Dash of salt
In a pan, add the olive oil. Bring to a low temperature, careful not to overheat.
Add the garlic, and cook until fragrant.
Add the mushrooms. Cover and allow to cook until tender, around 15 minutes.
Just before serving, stir in the spinach and salt. Sauté until spinach begins to wilt.