Tender coulotte steak is simmered in a buttery sauce for a savory, restaurant-worthy entrée in under 30 minutes!
This quick and versatile one-pan dinner can be served over garlic mashed cauliflower or spiralized veggie noodles for a special but easy meal. The steak requires no tenderizing to achieve pillowy softness, making it ideal for whipping up in a flash!
Coulotte steak is a type of sirloin known as “cap” steak. It is tender and flavorful with an economic price tag. It doesn’t require lengthy cooking and is a terrific cut for grilling, pan-searing or marinating. This recipe sears the steak on both sides for just one minute to achieve a brown crust. It is then set aside and re-enters the pan in a savory beef sauce to simmer away for a short time to fully cook.
The hearty gravy is made from grass-fed butter, garlic, and beef stock infused with thyme and mushrooms to add decadent umami flavor to the dish. I used white button mushrooms in this recipe, but you can use any kind you want – portobello, oyster, or shiitake mushrooms are also very good choices!
Start by heating avocado oil in a cast iron skillet for at least 4 minutes. A very hot pan is necessary to achieve ample browning on the steak, which also adds tons of flavor to the sauce you’ll make later.
While the pan heats, slice the steak into thin strips. Then, place on the hot pan and sear 2 minutes, turning after 1 minute. Set the steak aside and reduce the heat. Melt butter in the pan and add mushrooms and garlic, sautéing for 5 minutes.
Stir in beef stock and thyme, bring to a simmer, and add the steak back to the skillet. Simmer an additional 5 minutes to heat steak through. Serve hot over with your favorite Paleo-friendly side dish!
Note: If you’re a true mushroom lover, you’ll adore this mushroom risotto made with cauliflower rice!
PHOTO CREDIT: Coulotte Steak with Buttery Mushroom Sauce by Jenna Ashley
Recipe Author: Jennafer Ashley | Fresh and Fit/Paleo Hacks
Prep time – 5 minutes
Cook time – 16 minutes
Total time – 21 minutes
Serves – 2
- Cast iron pan
- 1 t avocado oil
- 2 6-oz coulotte steaks
- 4 T unsalted grass-fed butter
- 2 cups sliced white button mushrooms
- 1/2 t minced garlic
- 1/3 cup beef stock
- 1/2 t fresh thyme leaves
- 1/4 t sea salt
- 1/8 t black pepper
- 2 cups cauliflower mashed potatoes for serving (optional)
- Heat a cast iron skillet over medium-high heat and grease with avocado oil. While the pan heats, thinly slice the steak into strips. Blot the steaks dry with paper towels.
- Place the steak strips onto the hot pan and sear 1 minute on each side. Remove from the pan and set aside on a plate.
- Reduce heat to medium. Add the butter, and when melted, add mushrooms and garlic. Sauté for 5 minutes.
- Stir in the beef stock and thyme, and bring to a simmer. Add the steak back to the skillet and season with salt and pepper. Simmer an additional 5 minutes, and serve hot.
Meet The Chef
Jennafer Ashley is a Recipe Developer and Food Photographer. She is the girl behind the healthy recipes at Fresh and Fit, her recipe development company and blog of the same name. Jennafer loves to cook recipes that suit a variety of diet lifestyles- from Vegan to Paleo. Her philosophy on food is that it should be beautiful, affordable, and of course, delicious. When Jennafer isn’t in the kitchen, you can find her hiking with her German Shepherd or perusing the aisles of home decor stores.
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