Part of making the Paleo diet satisfying is learning how to properly cook your meat. Learning how to make pan sauce with the liquid released by cooking meat is a great technique to add to your repertoire.
In this recipe, mushrooms add an earthy, satisfying layer of taste and contrast nicely with the spicy arugula.
To make a pan sauce, be sure you add a little grass-fed butter to the pan before you cook the meat. Once the meat is done and resting, turn the temperature down to medium low and add a few tablespoons of balsamic vinegar or red wine. If you’d like, you can add a teaspoon of minced garlic, shallots, fresh basil, or other flavorful ingredients. Using a spatula, gently scrape the browned bits from the pan and stir frequently. Let the sauce simmer and thicken for a few minutes while you continue to stir gently. Next, add the juices released from the resting meat and simmer for a minute or two longer. Pour over meat before serving.
-2 sirloin steaks
-1 garlic clove
-2 tablespoons unsalted butter
-2 tablespoons mirin
-Arugula dressing (sherry vinegar – maple syrup)
-1 bunch arugula
Head over to Sun Basket’s Cook Book for easy instructions, nutrition information, and other incredible paleo recipes.