One of the questions that I seem to get a lot is “What do you eat for Breakfast?” I guess a lot of people eat most of their grains in the morning. I understand the sentiment, I used to as well. At any rate, I think the key to getting fueled and getting out the door (if you like to stay in bed like us) is to be creative with how you cook. We usually cook a little extra protein in the evening, then use it in the morning.
These steak and mushrooms are a great example of quick meals (Any meal really…not just breakfast). If you want to go the extra protein mile, try this with our Sunny Side Up Eggs or Eggs with Parsley and Green Onions!
Paleo Steak and Mushrooms
Steak (any cut – we use our leftovers, cut into strips)
Mushrooms (again, we like Baby Portobellos, but White Button works as well)
Sea Salt (about ½ tsp or to taste)
Pepper (fresh ground works best) (about ½ tsp or to taste)
2-3 Tbsp Extra Virgin Olive Oil
*Optional: a little crushed red pepper
Heat the oil over medium-high heat. Add the steak, mushrooms, sea salt, pepper and crushed red pepper (if you want some heat).
Saute until the mushrooms are soft and the meat is cooked through.
Thaw a ribeye or skirt steak and marinate it the beef about 1 Tbsp White Vinegar, 2 cloves of garlic, 1-2 tsp Adobo, sea salt and pepper…or some Mrs. Dash if you are lazy ;)
Heat 2 Tbsp Olive Oil over medium-high heat. Cook the meat over medium-high heat (or grill!) for about 2-4 minutes on each side (for ~1” steak) or until the meat is the desired wellness. Let your steaks sit for about 5 minutes.
While the steak is sitting, heat 2 more Tbsp of Olive Oil over medium-high heat and sauté the mushrooms, sea salt and pepper. When the mushrooms are tender and juicy, they are done. Slice up your steak and top with mushrooms.
This also goes great over our Sweet Potato Mash or with our Creamy Paleo Coleslaw!