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Here’s a simple dish and straightforward dish that’s perfect for a weeknight dinner (or maybe even a weekday breakfast!). Choose a nice marbled cut of steak, though any cut would do fine, really. I think cuts like hanger or flank steak make especially nice sautés. If you’ve got some batch cooked starchy vegetables (e.g. sweet potatoes or squashes) in your fridge, you could heat them up while preparing and cooking this dish and easily have a nutrient-dense and complete meal on the table in less than 15 minutes!
Some suggestions for simple and delicious sides that could be batch cooked and easily reheated:
Baked/ Roasted
- Foolproof Baked Sweet Potatoes (from Empowered Sustenance)
- Mediterranean Beets and Sweets Salad (from Don’t Eat the Spatula)
- Rainbow Roasted Root Vegetables (from Autoimmune Paleo)
- Roasted Butternut Squash (from Salixisme)
- Roasted Kabocha Squash (from Nom Nom Paleo) Note: Omit black pepper for strict AIP
- Roasted Root Veggies (from The Bacon Mom)
Puree/ Mash
Silky Sweet Potato Puree (from Grazed and Enthused)
Pasta/ Rice/ Risotto style
- Butternut Squash Risotto (from Autoimmune Paleo)
- Creamy Garlic Rutabaga Risotto (from Sweet Potatoes and Social Change)
- Fragrant Celeriac Rice (from Eat Heal Thrive)
- Instant Pot Spaghetti Squash with Duck Fat Apple Juice Glaze (from Phoenix Helix)
- Oven-Roasted Cauliflower Rice (from The Clothes Make the Girl)
Where to get certain ingredients online:
- 1 tbsp avocado oil
- (1/2 lb or 250g) 2 steaks, cut across the grain into thin slices
- 3 garlic cloves, peeled and chopped
- 5oz/ 142g package of baby arugula leaves
- Sea salt, to taste
- Heat a frying pan over high heat
- Add oil, swirling to coat the surface of the pan evenly, then add the steak slices into the pan with the chopped garlic
- Saute for 2 minutes
- Season to taste
- Remove from heat and stir in the arugula leaves (if you prefer more well-cooked leaves, stir them in until they have wilted before removing the pan from heat)
