Herb-Buttered Steak & Spinach (Bulletproof)

11 30 416
Ingredients Minutes Calories
Prep Cook Servings
16 min 14 min 2
Herb-Buttered Steak & Spinach (Bulletproof)
Health Rating

Ingredients


1 tbsp Coconut oil (or Brain Octane Oil, room temperature)
142 gm New York striploin, steak (two 2.5 oz steaks, room temperature, any cut you prefer)
4 lemon wedge Lemon
2 tsp Lemon peel (zest)
1 tsp Lemon juice
4 tbsp Butter, grass fed, unsalted
1 tbsp Chives (minced, or parsley or dill)
1 tbsp Oregano, fresh (chopped)
1 tbsp Thyme, fresh (chopped)
1 tsp Sea salt (to taste)
6 cup Spinach (lightly steamed)

Instructions


  1. Rub steak with coconut oil and set aside.
  2. Grate 2 tsp of zest (avoid grating down to the bitter pith [the white part], you only want the citrusy yellow part of the peel). 
  3. Squeeze out 1 tsp of lemon juice, and set the remaining wedges aside.
  4. In a small bowl, combine butter, lemon zest, chives, herbs, and 1 tsp sea salt. Mix well to form compound herb butter. Stir in the lemon juice until incorporated.
  5. Heat a grill pan (or actual grill) to medium-high heat. Season your steak with sea salt and place in the pan. You should hear it sizzle.
  6. Reduce the heat to medium-low to avoid charring the steak. Cook 5-6 minutes per side for rare, 6-7 minutes per side for medium-rare. 
  7. Transfer steak to a plate, top with half the herb butter, and let rest for 5 minutes (reserve the rest of the butter for the leftovers). 
  8. Cut the steak thinly across the grain, and serve on top of a bed of steamed spinach. Top with drippings from the pan and a squeeze of lemon.

 

Notes:

Get more Bulletproof recipes here!


Spinach

is an excellent source of vitamin C and folic acid

Steak

has a good supply of B12 and is a great source of protein to help build bones and muscles


Nutrition Facts

Per Portion

Calories 416
Calories from fat 319
Calories from saturated fat 205
Total Fat 35 g
Saturated Fat 22.8 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.7 g
Cholesterol 97 mg
Sodium 1301 mg
Potassium 781 mg
Total Carbohydrate 5.8 g
Dietary Fiber 3.1 g
Sugars 0.6 g
Protein 18.5 g

Dietary servings

Per Portion


Fruit 0.2
Meat 0.9
Vegetables 2.9

Energy sources


Pygal6%395.2839389789551108.5912984168401277%412.7987279417048276.389839325348418%333.5264634441299120.566990521743636%77%18%CarbohydratesFatProtein
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