Grassland Beef - U.S. Wellness Meats
  1. Discover Blog
  2. /
  3. Nutrition
  4. /
  5. Grassland Beef
  6. /
  7. Whole Primal Beef Striploin: Steak with...

Whole Primal Beef Striploin: Steak with Mushroom Gravy and Kale Salad 

beef striploin, amy slater

This recipe is part of a series for busy parents who need to have nourishing lunches prepped and ready to go for the week! This recipe use 3 pounds of a 7.25 pound whole primal striploin plus nourishing mushrooms for a delish steak and a kale salad.

beef striploin, steak and mushroom

Steak and Mushroom, whole striploin, amy slater


Steak with Mushroom Gravy and Kale Salad 

USWM Shopping List: Whole Primal Beef Striploin – 7.25 lbs. (sliced into thickness of your choice) | Beef Stock (or Beef Broth)


  • Four 12-ounce steaks 
  • 2 cups white button mushrooms, sliced
  • 1 medium onion, sliced
  • 2 garlic cloves, minced
  • 2 ½ cups beef stock
  • 1 Tbsp fresh rosemary, minced
  • 2 Tbsp avocado oil 
  • 1 tsp salt
  • 1 tsp black pepper 


  1. Melt the avocado oil in a skillet over medium-high heat.  
  2. Sauté the mushrooms, garlic, and onions until lightly brown, about 4-5 minutes. 
  3. Pour in the stock and whisk, scraping the bottom of the pan.  
  4. Season with salt and pepper to taste, add the rosemary, and cook until the sauce reduces.  
  5. In a skillet, melt more avocado oil over medium-high heat.  
  6. Season the steaks with salt and black pepper on both sides.  
  7. Place the steaks in the skillet and sear on both sides for 2-3 minutes, depending on the thickness.  
  8. Turn the steaks every minute, basting regularly with the fat, until it reaches your desired doneness or about 125F (for grass-finished steaks).  
  9. Remove the steaks and allow them to rest in the skillet for 5-10 minutes before slicing.  
  10. Top the steaks with the mushroom sauce.  

Kale Salad:  

This is another recipe idea that allows you to keep things simple without measuring! Choose a hearty kale like red Russian, dino kale, or mature green kale that will hold up well to the acid, oil, and salt.  

Take 4 cups of kale, ribbed and chopped. Add 2 Tbsp olive oil, 1 Tbsp fresh lemon juice, and sea salt/pepper to taste. Use your hands and massage the kale well, covering all surfaces.  

Add-ons…Pecorino romano, pomegranate perils, raisins, slivered almonds, even chopped carrots! Be creative and seek inspiration from a simple kale salad search, OR…keep it bare-bones and simple! Regardless, kale salad is a staple in my lunchbox!  This salad will hold up well for 7 days!!  

The Why:

 Read the whole story of the why behind the strategy in the blog post, Meal Planning for Busy Parents Working: Nourishing Your Body 

US Wellness shines in its ability to produce extremely high-quality animal protein. Grass-fed animals spend most of their lives eating grass and foraging for food, as opposed to grain-fed cattle, whose diet consists mainly of corn and soy. Like humans, the type of food these animals eat and the amount of sunlight, exercise, and fresh air they receive dictate their tissue quality and overall health. Thus, grass-fed animals have a different nutrient profile than grain-fed animals.

Grass-fed beef striploin is considered a medium nutrient-dense food with 20.9 grams of protein per 3.5 ounces serving! Nutrivore tells us that per serving, grass-fed beef striploin is the best source of coQ10 with >50%DV, an excellent source of protein, taurine, vitamins B3 and B12, and zinc. Check out Nutrivore’s whole article on Vitamin B3, but here is a snippet of why we want to make sure we are hitting nutrient goals for this vitamin each day! 

Like other B vitamins, niacin (B3) is important for energy metabolism–breaking down the carbohydrate, fat, and protein we eat for fuel! It is also important for chemical messengers, called neurotransmitters, that carry chemical signals (“messages”) from one neuron (nerve cell) to the next target cell, which could be a nerve cell, muscle cell, or gland. Avoiding all of the complex nutritional biochemistry, niacin is vital for the production of cellular energy. You can feel the difference when consuming these key vitamins and minerals on a regular basis for how you feel and function each day.  

 Kale salad is an easy, sturdy addition to this dish that can be eaten bare bones or dressed up with lots of delicious add-ons, depending on what you find in the grocery store! A seven-day shelf-life is incredibly appealing to me for sure!! Both dishes have an abundance of micronutrients that support our health as busy parents! Kale is considered to be one of the most nutrient-dense foods on the planet, with a host of vitamins and minerals too long to list, but one really stands out!! Kale is considered by Nutrivore to be a “phenomenal source of glucosinolates”. These sulfur-containing compounds break down with chewing (a massively important part of the digestive process) into something called isothiocyanates and indoles. You may have heard of sulforaphane! These compounds are completely amazing and protect against cancers like bladder, lung, colon, breast, and pancreatic. They also help control enzymes acting on phase 1 and 2 detoxification! The list goes ON!!!  

 Mushrooms are another powerhouse of nutrients! They are affordable and go on to further support the body from energy production to immune health. This recipe will leave you walking away from the lunch table or desk feeling like a nutrient rockstar after swallowing some of the most nourishing foods on the planet!! 


Amy Slater

Amy Slater

Amy Slater is a mother of two sets of twins (two boys and two girls) and currently practices as a women’s health coach. Amy has been in the health and fitness field for 22+ years with a bachelor’s degree in Nutrition and Dietetics, a fellowship in Applied Functional Science, and several advanced certifications. She is currently working toward her NP with an emphasis in Functional Medicine. Keep up with Amy on her Instagram and Facebook, and learn more on her website!