3 years ago

Seared Sirloin + Power Greens

This satisfying steak
dinner is packed with nutrients. No grill required!

6 servings
Preparation time: 5 hours, including marinating time


For the marinade

  • ½
    teaspoon freshly ground black pepper
  • ¼ teaspoon Lunds
    & Byerlys Red Pepper Flakes (optional)
  • 1 tablespoon minced
  • 1 tablespoon finely
    chopped fresh rosemary
  • 1 tablespoon Bragg’s
    Liquid Aminos
  • ⅓ cup good
    quality Cabernet Sauvignon
  • ¼ teaspoon Lunds
    & Byerlys Sea Salt
  • 1 ½ pound sirloin (such as grass-fed
    boneless sirloin steak) cut into ½-inch slices

Additional ingredients

  • 2 teaspoons avocado
    oil (substitute California Olive Ranch Olive Oil if avocado oil isn’t available)
  • 4 tablespoons
    organic unsalted sweet-cream butter, divided
  • 3 cups fresh
    shiitake mushrooms, sliced
  • 6 cups arugula, tightly
    packed and chopped


  1. Combine ground
    black pepper, red pepper flakes (if desired), garlic, rosemary, Bragg Liquid Aminos,
    wine and sea salt in a shallow container; add sirloin steak. Marinate the steak
    for 2-4 hours in the refrigerator, turning steak over midway through to soak up
    marinade on other side.

  2. Before
    cooking, let steak come to room temperature for 30 minutes. In the meantime,
    prep all your ingredients so they are ready.

  3. Heat your oven
    to 375 F and heat a wide seasoned cast iron skillet to medium-high (smoking
    hot) on the stovetop.

  4. Remove steak
    from marinade and, with butter knife, scrape off all bits and pieces of
    seasonings and put them back into marinade. Set the marinade aside for later

  5. Blot/dry the
    steak with a paper towel and season both sides with sea salt.

  6. Add oil to pan
    and swirl around to coat. Add steak to pan. Do not touch steak for 3 minutes.

  7. After 3
    minutes, flip steak using tongs and add 2 tablespoons of butter next to steak.
    Allow steak to cook for 3 more minutes. Using a spoon, constantly baste melted
    butter over steak for the full 3 minutes.

  8. Transfer pan
    to oven and set a timer for 4 minutes. Remove pan from oven at 3 minutes for
    rare, 4-5 minutes for medium rare and 7-8 minutes for medium well.

  9. Remove steak
    to a serving dish and tent with foil. Allow to rest for 10 minutes.

  10. Meanwhile, add
    the leftover marinade back into the skillet to deglaze the pan, scraping up any
    browned bits with a spatula or wooden spoon.

  11. Turn the heat
    back to medium-high. Add 2 tablespoons of butter plus the mushrooms and
    arugula. Allow to cook while steak is resting (10 minutes), stirring and
    turning the mixture throughout.

  12. Slice steak on
    the bias and serve over greens and mushrooms.


Calories: 270 Total
Fat: 15g Saturated Fat: 7g Trans Fat: 0g Cholesterol: 85mg Sodium: 290mg
Carbohydrate: 5g Fiber: 2g Sugars: 2g Protein: 27g

Nutrition content of this recipe is calculated by a
registered dietitian nutritionist. Due to variations in ingredients and
measurements, values are approximations. Nutrients provided for this recipe
represent values based on the best available information. This information is
not intended to treat or diagnose. Please consult your physician for diet
recommendations specific to your personal needs.