Seared steak with porcini pan sauce and sautéed chard

paleo, Gluten Free, Soy Free

2 Servings, 560 Calories/Serving

30 Minutes

The flavors in this dish— beef, porcini mushrooms, and gremolata, a blend of parsley and lemon—come straight from Italy’s Piedmont region. The simple pan sauce made from steak juices and mushroom soaking water is a great example of how ingredients that you might otherwise discard can be the source of incredible flavor.


  • 1/8 ounce dried porcini mushrooms
  • 1 garnet sweet potato
  • 1 bunch chard
  • 2 sprigs rosemary
  • Flat-leaf parsley
  • 1 lemon
  • 1-2 shallots
  • 2 sirloin steaks
  • 1 tablespoon butter (optional)
  • 1 bunch chard
  • 2 sprigs rosemary
  • Flat-leaf parsley
  • 1 lemon
  • 1-2 shallots
  • 2 sirloin steaks
  • 1 tablespoon butter (optional)



Soak the porcini

In a heatproof bowl, cover the porcini with 1 cup boiling water and soak until softened, 15 to 20 minutes. Remove the porcini from the bowl, reserve the soaking liquid. Strain the soaking liquid and discard any grit. Finely chop the porcini. While the porcini soak, prepare the vegetables.


Prep the vegetables; make the gremolata

  • Scrub the sweet potato, halve lengthwise and cut into ¼-inch-thick half moons.
  • Rinse the chard. Coarsely chop the leaves and stems, keeping them separate.
  • Finely chop the rosemary leaves.
  • Finely chop the parsley leaves.
  • Zest the lemon and juice half of it.
  • Peel and finely chop the shallot.
Make the gremolata by combining the lemon zest with the parsley. Season with salt.


Cook the sweet potato and chard

In a pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the sweet potato, season with salt and pepper, and cook, stirring occasionally, until tender, 6 to 8 minutes.
Add the chard stems, and cook until just tender, 3 to 4 minutes longer. Add the chard leaves and ½ cup water, increase the heat, and cook until wilted, 3 to 5 minutes. Season with salt. While the chard and sweet potato cook, prepare the steak.


Cook the steak

Season the steak with salt, pepper, and half the rosemary. In another pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking, Add the steaks and cook until well browned, 3 to 4 minutes on each side for medium rare. Transfer the steaks to a plate .


Make the mushroom sauce

To the same pan used to cook the steaks, add the shallots, mushrooms, and remaining rosemary. Season with salt, and cook over medium heat until the shallots have softened, 1 to 2 minutes. Increase the heat to high, add the strained mushroom liquid and cook until the liquid has reduced by half, 3 to 4 minutes. Remove from the heat and stir in the butter (if using). Add 1 teaspoon lemon juice, and season with salt and pepper.



Thinly slice the steak against the grain and transfer to individual plates along with the chard. Spoon the mushroom sauce over the steak. Garnish with the gremolata, and serve.

Nutrition per serving: Calories 560, Protein:40 g, Total Fat: 27 g, Monounsaturated Fat: 18.5 g, Polyunsaturated Fat: 2 g, Saturated Fat: 5 g, Cholesterol: 90 mg, Carbohydrates: 38 g, Fiber: 7 g, Added Sugar: 0 g, Sodium: 710 mg

Similar Recipes

Almond-crusted pork with sautéed mustard greens and pears
Paleo, Gluten Free, Soy Free
Almond-crusted sole with broccoli and preserved lemon
Paleo, Gluten Free, Dairy Free
Almond-crusted trout with chermoula and cucumber-olive salad
Paleo, Gluten Free, Dairy Free