Steak With Sautéed Mushrooms And Onions And An Apple Salad

Take the steak out 10-30 minutes before starting to allow it to come to room temperature. This will help it cook more evenly.

Heat the fat in a pan over medium high heat. Once hot add the steak and season with salt and pepper. After a few minutes, flip the steak and add the onions to the pan around the steak. After another minute or two, add the garlic and mushrooms. Season the veggies with salt, pepper, and oregano; and stir occasionally. After about 5 minutes add the bone broth over the veggies. Continue to flip the steak as needed to encourage each side to brown but not burn.

Cook till the veggies are fork tender and the steak is to your liking, I like to cut into my steak to see if it's ready. If one is ready before the other, transfer it to a plate and let the other finish cooking.

Meanwhile make your salad. Place the lettuce or arugula on your plate and top with the apple chunks, toasted walnuts, goat cheese, and pepper.

If you're just making one serving of dressing you can just mix all the ingredients in a small jar by shaking the jar vigorously. If you want to make a larger batch of dressing, you can still do the jar method or you can use a blender which makes it really creamy and delicious. If making a larger batch, just keep the ratio of 1 part vinegar to 2 parts oil and make as large of a batch as you want. It will last for a few weeks in your fridge.

Finally, add the dressing to the salad, place the steak on your plate, top the steak with the sautéed veggies, and enjoy!