Tag: Whole30

Nom Nom Paleo Let’s Go! Simple Feasts + Healthy Eats

Andrews-McMeel, Asian cooking, Chinese, Gluten-free, Keto, Nut-free, Paleo, Plant Powered, Regional & Ethnic, Seasonal Recipes, Whole30

Michelle Tam and Henry Fong, the James Beard Award nominated creators of Nom Nom Paleo, a website and award-winning cooking app, newest cookbook, Nom Paleo Let’s Go! Simple Feasts + Healthy Eats (Volume 3) features more keto-friendly, Whole30, and plant-based recipes.  Published by Andrews McMeel Publishing, it’s a fun book but serious as well, with 2000 step-by-step instructions, lots of photos and illustrations, and a dash of snarky humor.

It’s the third in their series of cookbooks, the first two of which were both New York Times bestsellers. Tam, who holds a doctorate in pharmacy from the University of California, develops recipes based upon the Cantonese meals her mother cooked for the family when she was growing up and the immigrant cuisine of the San Francisco Bay area where she grew up as well as such American teen basics as cheeseburgers and French fries.

Tam and Fong operate on the premise that weeknight suppers should be healthy and flavor-packed as well as fast and simple. Weekends and celebrations, on the other hand, are the perfect excuse to craft elevated (but easy) crowd-pleasers. Nom Paleo Let’s Go! offers crazy-delicious recipes for all occasions, and every single one is free of grains, gluten, dairy, and refined sugar.

Fong is an attorney who does the photography and illustrations for their books as well as the over all design. In all, they both seem to have a lot of fun in the kitchen and in writing their cookbooks.

All three books coordinate with a multitude of specialty diets—paleo, keto-friendly, vegan, nut-free, Whole30, and plant-based and every single recipe is free of grains, gluten, refined sugar, and dairy. But if it all sounds too healthy, no one you’re cooking for needs to know how nutritious the dishes are. And they won’t know based on the taste either as it’s all seriously yummy.

As always, Nom Nom Paleo’s recipes reflect the diverse cuisines Michelle grew up with and culinary ideas from her travels. Often Asian-inspired, Michelle’s unfussy recipes maximize flavor, optimize whole foods, and are presented with photos of each step so they’re absolutely foolproof–even for novice cooks! New recipes include: Cantonese Roast Duck, Nom Nom Chili Crisp, Bacon Cheeseburger Casserole, Chicken Karaage, Instant Pot Balsamic Beef Stew, and Paleo-Friendly Cream Puffs.

Hash Brown Fish

Umami Stir Fry Powder

  • ⅔ cup dehydrated chopped scallions
  • 6½ tablespoons kosher salt
  • ¼ cup dried shiitake mushroom powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground ginger
  • ½ teaspoon ground white pepper

Hash Brown Fish

  • 1 pound Russet potatoes, peeled
  • ½ cup scallions, thinly sliced
  • ¼ cup avocado oil or ghee, divided
  • 2 teaspoons umami stir fry powder or kosher salt, divided
  • Four 5-ounce skinless sea bass or cod fillets, each about ¾-inch thick
  • 1 lemon, cut into wedges

MAKE THE UMAMI STIR FRY POWDER (IF DESIRED): Toss all of the ingredients into a mini food processor or spice grinder. Blend to make a fine powder, scraping down the sides occasionally to make sure the dehydrated green onions are totally powderized. (This seasoning will keep in an airtight container in a cool, dry place for up to 6 months.)

MAKE THE HASH BROWN FISH: Grate the potatoes with a food processor or by using the large holes of a box grater.

Bundle the shredded potatoes in a clean kitchen towel. Then, wring out the potatoes and discard the liquid.

In a large bowl, toss together the shredded potatoes, scallions and 1 teaspoon of umami stir fry powder or kosher salt.

Pat the fish dry with paper towels. Sprinkle the other teaspoon of umami stir fry powder or kosher salt on the fish fillets.

Heat a large cast iron or nonstick skillet over medium heat, and then add 2 tablespoons of oil or ghee to the hot pan.

Add two ⅓-cup mounds of potatoes to the pan and flatten them into rectangles, approximating the size of your fish fillets.

Smush a fish fillet onto each potato layer and cover each one with a thin layer of shredded potatoes.

Fry for 5 to 8 minutes or until the bottom layer of potatoes is crisp and golden brown.

Carefully flip the fillet packets over with a fish spatula and cook for another 5 to 8 minutes on the other side.

Once the other potato layer is nicely browned and the center of the fish registers 135°F on an instant-read thermometer, transfer to a plate.

Repeat steps 6 to 11 with the remaining fish and potatoes and serve with lemon wedges.

Ginger Scallion Sauce

This salty, herbaceous condiment is exponentially greater than the sum of its parts. It’s traditionally served with whole poached chicken, but growing up, I would put it on everything! This sauce is transformative, lending massive flavor to any savory dish.

Makes 1 cup

Ingredients:

  • 1 cup finely minced scallions
  • 3 tablespoons finely minced fresh ginger
  • 2 teaspoons Diamond Crystal kosher salt
  • ¼ teaspoon ground white pepper
  • ½ cup avocado oil

Method:

Toss the scallions, ginger, salt, and white pepper in a large heat-proof bowl or 2-cup measuring cup.

Stir it all together.

In a small saucepan over high heat, warm the oil until it’s shimmering but not quite smoking. 

Add a tiny piece of scallion to test the heat of the oil. If you see lots of little bubbles, the oil’s ready. (Or just check that the oil reaches 375°F on an instant-read thermometer.)

Pour the hot oil into the scallion and ginger mixture a little at a time. It’ll sizzle and boil, so be careful!

Stir well and let the sauce cool to room temperature. The sauce can be refrigerated in a sealed jar for up to 2 weeks or frozen in an ice cube tray for up to 3 months.

All-Purpose Stir-Fry Sauce

Despite its name, my All-Purpose Stir-Fry Sauce isn’t just for stir-fries: it’s a fundamental component in recipes of all kinds. This ultra-versatile sauce keeps in the refrigerator 

Makes 2 cups

Ingredients:

  • 1 cup coconut aminos
  • ½ cup fresh orange or pineapple juice
  • ¼ cup paleo-friendly fish sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons garlic powder
  • 2 teaspoons ground ginger
  • 1 teaspoon toasted sesame oil

Method:

Combine all the ingredients in a measuring cup or jar. Mix it all together.

Char Siu (Chinese Barbecue Pork)

Makes 8 servings

  • ½ cup plum, peach, or apricot jam, sweetened only with fruit juice
  • ¼ cup coconut aminos
  • 3 tablespoons tomato paste
  • 1 tablespoon almond butter
  • 1 tablespoon honey (optional, not Whole30)
  • 1 teaspoon paleo-friendly fish sauce
  • ½ teaspoon Chinese five-spice powder
  • ½ teaspoon ground ginger
  • 3 pounds boneless pork shoulder roast
  • 2  teaspoons Diamond Crystal kosher salt 
  • 2 scallions, thinly sliced (optional)

Pour the jam into a small saucepan. To stay paleo-friendly, be sure to use a high-quality, 100% fruit jam.

Next, toss in the coconut aminos, tomato paste, almond butter, honey (if desired), fish sauce, Chinese five-spice powder, and ground ginger.

Whisk the marinade as you heat it to a simmer over medium heat.

Once the marinade is bubbling and smooth, transfer it to a measuring cup and let it cool to room temperature. (Not ready to roast the pork? You can store the sauce in the fridge for up to 4 days.)

Next, prepare the pork. Blot the pork shoulder with a paper towel. Then, slice the pork shoulder into 2-inch strips of even thickness.

The pork strips should be roughly uniform in size. It’s fine to have fatty pieces of pork because: (1) it’s tasty, and (2) you don’t want to end up with dry char siu. Sprinkle 2 teaspoons of kosher salt all over the pork pieces.

Place the pork in a large bowl or in a zippered food storage bag. Pour all except ⅓ cup of the cooled marinade onto the pork. Cover and refrigerate the reserved marinade.

Use your hands to coat the marinade all over the pork strips. Cover the bowl and refrigerate it for 2 to 24 hours.

When you’re ready to roast the pork, heat the oven to 350°F with the rack in the middle position. Arrange the pork on an oven-safe wire rack in a rimmed baking sheet. Roast for 30 minutes, flipping the pork pieces at the halfway point. Take the pork out of the oven and increase the temperature to 400°F.

Brush half of the reserved marinade on the tops of the pork pieces. Pour enough water into the bottom of the pan so that you have a thin layer coating the bottom. This will keep the drippings from burning while the pork cooks.

Roast for 25 minutes. Then, flip the pork pieces over and brush on the remaining marinade. Cook for another 20 to 30 minutes or until the pork is slightly charred on the edges. Rest the pork for 10 minutes, and then slice against the grain into bite-size pieces.

Arrange the pork on a serving dish and garnish with 2 sliced scallions, if desired.

Sheet Pan Pineapple Chicken

Serves 4

This easy sheet pan meal is my riff on Huli Huli Chicken, a classic Hawaiian barbecue staple featuring a sweet and savory sauce made with pineapple juice, ketchup, and soy sauce. Believe me: no one can resist a pan of sticky chicken and pineapple, especially when it’s re-imagined with healthier, paleo-friendly ingredients. Don’t substitute fresh pineapple and ginger for canned pineapple and ground ginger! The fresh stuff contains enzymes that break down proteins, so if you use ’em, they’ll make your chicken mushy!

Ingredients

  • 1 (13.5-ounce) can pineapple rings in pineapple juice
  • ½ cup paleo-friendly ketchup
  • ½ cup coconut aminos
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon paleo-friendly fish sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon ground ginger
  • 5 garlic cloves, minced
  • 1½ pounds boneless, skinless chicken thighs
  • ¾ teaspoon Diamond Crystal kosher salt
  • 1 teaspoon toasted sesame seeds 
  • 2 scallions, thinly sliced

Method:

Open up the pineapple can and set aside the pineapple rings.

Pour ½ cup of the pineapple juice from the can into a large measuring cup. (We won’t be using the rest.)

Add the ketchup, coconut aminos, rice vinegar, honey, fish sauce, sesame oil to the pineapple juice in the measuring cup. Toss in the ground ginger and minced garlic. Whisk it all together to form a marinade.

Place the chicken in a medium bowl and sprinkle with the salt. Pour in ½ cup of the marinade. Set aside the remaining marinade.

Toss the chicken well. Cover and marinate for 30 minutes or up to a day in the fridge.

In the meantime, pour the remaining marinade into a small saucepan and bring it to a boil over high heat. Then, decrease the heat to maintain a simmer for about 20 minutes until the liquid has thickened into a sauce. Remove from the heat and set aside. You should now have about 1 cup of sauce. 

Set aside about ¼ cup of the sauce to baste the chicken, and save the rest to serve with the finished dish.

Heat the oven to 400°F on convection mode or 425°F on regular mode with the rack in the middle.

Arrange the chicken thighs and the pineapple rings in a single layer on a rimmed, greased or parchment-lined baking sheet. 

Bake for 15 minutes. Then, rotate the tray and brush the reserved ¼ cup of cooked sauce onto the chicken thighs and pineapple rings. 

Bake for an additional 5 to 10 minutes or until the thickest part of the thighs register 165°F on a meat thermometer.

Garnish the chicken and pineapple with sesame seeds and scallions. Serve with the reserved sauce!

Excerpted from Nom Nom Paleo: Let’s Go!  © 2022 written & photographed by Michelle Tam & Henry Fong.  Reproduced by permission of Andrews McMeel Publishing. All rights reserved.

Omaha Steaks Cooked the Whole30 Keto Way

Cooking demonstrations, Regional & Ethnic

Sometimes cooking cuts of quality meat can be daunting prompting what I call fear of the grill–trepidations to go beyond our typical cooking repertoire. Typical doesn’t even begin to describe the box of Omaha Steaks in thanks for watching their webinar about Omaha’s eclectic and happening food scene. File the latter under who would have known Omaha was such a culinary capital?

But after listening to the webinar about Omaha Steaks and discussions from three local chefs with outstanding credentials about how they cook steaks made me realize it was time to up my game.

And so I turned to my current favorite cookbook, The Primal Gourmet Cookbook: Whole30 Endorsed: It’s Not a Diet If It’s Delicious © 2020 by Ronny Joseph Lvovski sent to me by my friend Bridget Nocera of Houghton Mifflin.

It’s a great book because Lvovski has created each of his recipes to be compliant with an amazing amount of diets including criteria for Paleo-friendly, Whole30-compliant, Gluten-Free, Dairy-Free and Sugar-Free. Lvovski goes into great detail about how he developed his recipes and why he made changes so they are user friendly for those following certain dietary regimes as well as being delicious for all of us. After reading his recipe for steak au poivre I decided what better honor could I give my steaks than transform them into a classic French bistro dish?

Omaha’s trendy dining scene. Photo courtesy of Visit Omaha.

According to Lvovski, steak au poivre typically consists of grilled filet mignon covered in a rich and creamy green peppercorn sauce made with plenty of heavy cream and butter. Instead he lightened things up a bit and kept it Whole30-compliant and Paleo-friendly by using ghee and coconut milk.

Omaha’s trendy dining scene. Photo courtesy of Visit Omaha.

“The secret to making things taste as close to the original as possible is to cook down the coconut milk with the shallots,” he says in the introduction to his recipe. “This will mellow the coconut flavor, which might otherwise overpower the dish.

Ronny Joseph Lvovski

“When it comes to cooking the steaks, I’m a big fan of the constant-flip technique, which was popularized by Heston Blumenthal years ago,” says Lvovski, who struggled with a lifetime of obesity, failed diets, and low self-esteem before discovering the Paleo diet. “I have to admit that I resisted it for a very, very long time, preferring instead the tried-and-true flip-once technique. That is, until one fateful day when I was faced with the task of cooking a fairly thick steak without the benefit of an oven and my preferred reverse-sear technique. The result was a perfectly cooked center and evenly caramelized crust. Since then, I’ve been a convert, but there’s a time and place for everything.”

There are a few things Lvovski recommended before considering which method to use. First and foremost, he says the constant flip works best on bigger steaks, those that are at least 1½ inches thick, because you need time to raise the internal temperature of the meat while simultaneously developing a crust. If your steak is too thin, you will overcook the center before the outside has had a chance to caramelize. The constant flip also works better for steaks cooked in a well-seasoned cast-iron pan on the stovetop rather than on the grill.

“Most grill grates are made from stainless steel, to which meat will stick until it develops a crust,” says Lvovski. “Therefore, you are better off only flipping steaks once if you’ recooking them on a grill. Well-seasoned cast-iron pans, on the other hand, are virtually nonstick and are more forgiving when it comes to flipping meat before it has developed a crust. As long as you keep the above considerations in mind, you should have great results using the constant-flip technique when cooking your steak. It safeguards against the fact that all stovetops and skillets perform differently, which can result in one side of the steak cooking more or less than the other.”

Steak Au Poivre

2 (10-to12-ounce) filets mignons (or substitute your favorite cut such as bavette, rib eye, skirt, porter house, flat iron, or New York strip), at least 1½ inches thick

Kosher salt

3 tablespoons avocado oil

1 shallot, finely chopped

¼ cup full-fat coconut mil

½ cup chicken stock

1 tablespoon green peppercorns in brine, drained

1 teaspoon loosely packed fresh thyme leaves, finely chopped

Freshly ground black pepper

1 tablespoon ghee

Gluten-Free, Dairy-Free, Whole30 Keto-Friendly, Paleo Grain-Free, Sugar-Free.

Time: 20 minutes, plus 1 hour of marinating

Pat steaks dry with paper towels and liberally season all sides with salt. Place on a rimmed baking sheet and set aside for 1 hour at room temperature. When ready to cook the steaks, heat a large cast-iron skillet over medium heat for 5 minutes. Increase the heat to medium-high and pour in 2 tablespoons of the avocado oil. Heat until oil is shimmering and carefully place the steaks in the skillet.

Cook, flipping the steaks every60 seconds, until the internal temperature registers 130° to 135°F on an instant-read thermometer, about 8 minutes. Remove the steaks from the pan and transfer them to a wire rack to rest for 10 minutes. While the steaks rest, wipe the skillet clean with a paper towel, then place it over medium heat. Pour in the remaining 1 tablespoon avocado oil, then add the shallot. Cook, stirring, until softened, 1 to 2 minutes. Stir in the coconut milk and cook, stirring occasionally, until the liquid has reduced by about half, about 2 minutes.

Add the stock, green peppercorns, thyme, and a pinch of black pep-per. Cook until the sauce has reduced again by half, about 4 minutes. Fold in the ghee and stir until it has melted. Taste the sauce and season with salt and pepper as desired. Slice the steaks against the grain and arrange them on a serving platter. Spoon the green peppercorn sauce over the top and serve.

SERVES 2

Excerpted from “THE PRIMAL GOURMET COOKBOOK: Whole30 Endorsed: It’s Not a Diet If It’s Delicious’ © 2020 by Ronny Joseph Lvovski. Photography © 2020 by Donna Griffith. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

No Crumbs Left: Whole30 Endorsed, Recipes for Everyday Food Made Marvelous

Houghton Mifflin Houghton

              When Teri Turner’s mother returned home and saw her daughter running what she thought was a lemonade stand after telling her not to do so, the 3-year-old said she wasn’t selling lemonade, she was selling water.

“By nature, I am a salesperson, and the same excitement I had when I was three years old still fuels me. It is the exact same passion and drive I have now,” says Turner, who writes the super successful blog, No Crumbs Left, has hundreds of thousands following her daily Instagram stories and instructional videos filmed from her home kitchen in Chicago and just recently released her cookbook,

No Crumbs Left: Whole30 Endorsed, Recipes for Everyday Food Made Marvelous (Houghton Mifflin Harcourt 2019; $19.49 Amazon price).

Knowing I love her recipes, I told Teri that I wasn’t sure what the Whole30 concept was and asked her to explain it. What I learned is that Whole30 is a 30-day reset dedicated to eating real foods by avoiding eating certain food groups (like sugar, grains, dairy and legumes) that might have a negative impact on your health and fitness without you even realizing it.

“You eliminate certain foods for 30 days in order to develop some new habits,” said Turner who was on the road for her multi-city book tour. “Then you have a chance to slowly add foods back into your diet, which teaches you what works for you in your body.”

So, in other words, the recipes you find on her blog, Instagram account and in her cookbook are perfect for those who are resetting or have reset what works best for their bodies. For those just starting this approach, Turner recommends such dishes from her book as Spicy Pepperoncini Beef, Shrimp Pad Thai, Hurley’s Special Iowa Spice Rub Pork Roast, and Roy’s Chicken and Cheese Potato Stack. She also offers recipes for what she calls her Magic Elixirs such as Pistachio Pesto and Garlic Confit. The name comes from the concept that Magic Elixirs can transform a dish from ordinary to extraordinary.

“Frankly, I’m a gal who loves to eat and loves to cook, so it’s a winning combination for developing Magic Elixirs,” Turner said. “The book has some magnificent ones, including 999 Island Dressing, Golden Onion Sauce, Tahini Dressing, and Gomasio. I make new ones up all the time, but let’s not forget that homemade chicken stock, as well as the juices from your chicken and beef after they’re cooked, are the original Magic Elixirs.”

              Turner, who lives in Chicago, also spends about three-and-a-half months in Northern California each year.

              “I am one of those crazy people who stays in Chicago all winter—I love everything about Chicago,” she said. “The people are the heart of the city. I love their kindness. I love the energy of the city, and it has so much to offer.”

              Because she inspired so many people to get in the kitchen and cook, I asked who inspired her.

“I launched my love of cooking and entertaining in the 80s with Martha Stewart, and I love Ina Garten, but my partner Roy, who is a brilliant hack in the kitchen, is who inspires me daily,” she replied. “And interestingly enough, my mother hated to cook, but loved music, and I took a note from each of those and knew early on that if I was going to have to cook every day, I wanted to be as inspired about it as she was about music.”

              I had one last question for Turner, one that I’ve decided I’m going to ask every chef I talk to—noisy as it is. If I were to peek in your refrigerator (and of course I would), what would I find? 

“I always have Spindrift, a few of my Magic Elixirs, feta cheese, Icelandic Provisions Skyr, giardiniera, broccolini, and eggs—as well as some Heroine Chicken marinating in my refrigerator,” she said.

The following recipes are courtesy of No Crumbs Left: Whole30 Endorsed, Recipes for Everyday Food Made Marvelous © 2019 by Teri Turner.

Greek Lemon Chicken is excerpted from Photography © 2019 by Tim Turner. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Greek Lemon Chicken

The Athenian Room in Chicago makes the most fabulous chicken, served with thick Greek fries. Their dish got me wondering if I could create something like it and inspired me to develop my own. My smoke detector goes off nearly every time I make this, and we all run around turning on the fans and opening the windows, but it’s absolutely worth it, and even kind of fun. Nothing can replace their original version, which you should absolutely seek out if you’re in Chicago, but this healthful version is soul-satisfying.

SERVES 4 • COOK TIME: 50 MINUTES

FOR THE LEMON AND GARLIC SAUCE

½ cup fresh lemon juice
½ cup extra-virgin olive oil
2½ tablespoons red wine vinegar
1 garlic clove, pressed
1 teaspoon dried oregano
¾ teaspoon kosher salt
½ teaspoon Dijon mustard (check label for compliance if you’re doing Whole30)

¼ teaspoon freshly ground black pepper

FOR THE CHICKEN

1 (4-pound) whole chicken, cut in half
1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1½ teaspoons extra-virgin olive oil

4 Yukon Gold potatoes, sliced into ¼-inch-thick rounds

1 lemon, sliced into ¼-inch-thick rounds

Chopped fresh parsley, for garnish

Adjust the oven rack to 6 inches below the broiler. Preheat the oven to broil. Line a large baking sheet with parchment paper.

FOR THE SAUCE: In a large bowl, add the lemon juice and using a whisk, slowly add the olive oil. Then add the vinegar, garlic, oregano, salt, mustard, and black pepper, stirring well. Set aside.

FOR THE CHICKEN: Thoroughly season each chicken half with the salt and black pepper, then generously rub every crevice with the olive oil. Put the chicken skin-side down on the lined baking sheet and put the pan on the adjusted rack in the oven. Broil for 15 minutes, until beginning to turn golden.

Remove the baking sheet from the oven and flip the chicken over to the other side. Return to the oven and broil for 20 minutes more, or until cooked through, golden brown, and bubbling. Remove the pan from the oven and set the chicken aside. Once cool enough to handle, cut each half into 3 pieces: legs, thighs, and breasts with wings attached. Arrange the sliced potatoes and lemons on the baking sheet. Return to the oven and cook for 10 to 12 minutes, or until the potatoes and lemons begin to brown. Remove the baking sheet from the oven, put the chicken on top of the potatoes and lemons, and pour ½ cup of the Lemon and Garlic Sauce evenly over the top.

Return to the oven and broil until the chicken is further browned and crispy, about 5 minutes. Remove the chicken from the pan and drain off any excess liquid from the pan (so that the potatoes can cook to a crisp). Return the potatoes to the oven and broil until crisped and cooked through, 10 to 15 minutes more. Serve the potatoes and lemons with the chicken and the remaining Lemon and Garlic Sauce, either poured over the top or as a dipping sauce.

Skillet-Seared Sirloin

There is nothing more delightful than fresh asparagus in the spring. As a gal who likes to eat seasonally, I enjoy it with a fervor, from the beginning of the season to the end. Here I’ve chosen sirloin, which is an amazing, underappreciated cut of beef. It’s lean, flavorful, beefy, and a good value. The mix of crisp spring vegetables in a sauce made from a combination of steak and mushroom jus and coconut aminos is delectable. A truly wonderful Magic Elixir!

SERVES 4 • COOK TIME: 50 MINUTES

1 pound asparagus

1 pound sirloin steak

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

5 tablespoons plus 2 teaspoons extra-virgin olive oil

1 pound brown mushrooms, trimmed and quartered lengthwise

2 teaspoons coconut aminos (a soy-free seasoning alternative for use like soy sauce in salad dressings, marinades and sautés which is available at grocery stores and also online)

Preheat the oven to 400°F.

Cut off the woody stems of the asparagus. Peel the rough ends and, with your knife at a 45-degree angle to the cutting board, cut each stalk into thirds. Set aside.

Thoroughly season the steak with 1 teaspoon of the salt and the pepper.

Heat a large oven-safe skillet (I use heavy-duty cast iron) over high heat. Add 2 tablespoons of the olive oil, being sure to coat the bottom of the pan. Reduce the heat to medium-high and add the steak to the skillet. Cook until well browned on the first side, about 3 minutes. Flip and brown the other side for 1 minute.

Transfer the skillet to the oven and cook the steak until medium-rare, about 4 minutes (or 3 to 4 minutes longer, if you prefer medium). Remove the skillet from the oven and transfer the steak to a wooden board, reserving the juice from the skillet. Partially tent the steak with aluminum foil and let rest for 15 minutes.

Return the skillet to medium-high heat. Add half the mushrooms, season with ⅛ teaspoon of the salt, and add 1 tablespoon of the olive oil, if needed. Cook, stirring, for 2 minutes, then cover and cook until they have released liquid and look shiny, about 2 minutes more. Transfer the mushrooms, along with all the juices from the skillet, to a bowl and set aside. Add 1 tablespoon of the olive oil, the remaining mushrooms, and ⅛ teaspoon of the salt to the pan and cook the same way as the first batch.

In the same skillet, heat 1 tablespoon plus 2 teaspoons of the olive oil over medium heat. Add the asparagus and ½ teaspoon of the salt and cook for 4 minutes, stirring once halfway through. Stir again, cover, and cook for 2 minutes more. Stir again and cook, uncovered, until the asparagus is soft and cooked through, about 4 minutes more.

Turn off the heat and add the steak jus, mushrooms and all their juices, and the coconut aminos to the skillet with the asparagus. Stir to combine well.

Cut the steak into ¼ -inch-thick slices and serve on top of the mushrooms and asparagus, with creamy leek slaw alongside, if desired.

TERI’S TIPS: This is also delicious served with cauliflower rice.

Jane Ammeson can be contacted via email at janeammeson@gmail.com or by writing to Focus, The Herald Palladium, P.O. Box 128, St. Joseph, MI 49085.