recipe: peppered steak

Back again with another healthy recipe out of the Wheat Belly Cookbook. This was delicious and pretty easy to make but I think I will double the recipe next time. The cookbook recommends a side of green beans or asparagus.

Peppered Steak
from Wheat Belly Cookbook

2 beef round sirloin tip center steaks, 1'' thick (I used beef tips instead)
2 teaspoons ground black pepper
1/4 teaspoon sea salt
2 tablespoons olive or coconut oil
1/4 cup beef broth
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
2 teaspoons parsley

instructions (using the beef tips):
Press the pepper and salt evenly onto the steaks.

In a large skillet over medium heal, heat the oil.

Cook the beef tips to desired temperature.

Transfer to platter.

Meanwhile, in a small bowl, whisk the broth, tomato paste, and vinegar together.

Pour the broth mixture into the skillet and cook for 2 minutes, stirring to loosen any browned bit.

Add parsley and thyme.

Serve the sauce over the beef tips.

Eat up and enjoy!
Buy the Wheat Belly Cookbook for the full recipe.

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