Recipes

One-Pan Baked Steak and Veggies (AIP, Low FODMAP, Nightshade Free)

Honestly, I wasn’t sure what to call this recipe and my title isn’t very creative. I think it gets the point across, though, right? This recipe was inspired by Samantha’s Beef Bulgogi Pan recipe mixed with my Allergy Friendly Steak and Potatoes. I’ve taken the inspiration from Samantha’s recipe and made this version completely low-FODMAP friendly.

I wasn’t sure it was going to turn out all that fantastic, but I was a bit blown away by how delicious it ended up being. I immediately knew I was going to have to share the recipe! So here we are. I used sliced fennel instead of onion and OMG, have you ever had roasted fennel? It’s freaking delicious! I had never had it before, but I think it’s going to be a staple in my diet now.

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One-Pan Baked Steak and Veggies

Serves 3-4

Ingredients:

-1 lbs. flap meat steak, sliced against the grain into strips

-1 large fennel bulb, thinly sliced

-6 baby bok choy

-4 zucchini, spiralized

-1 tbs. olive oil

Marinade:

1/3 cup coconut aminos

1 tbs. olive oil

1 tsp. molasses

1 tbs. dried or fresh oregano

1 tbs. dried or fresh thyme

1/8 tsp. salt plus more for seasoning

Mix all marinade ingredients together and toss with steak strips in a bowl. Set aside at room temperature to marinate.

Preheat oven to 450F.

Toss your fennel bulb with a about a teaspoon of the olive oil (just enough of a drizzle to lightly coat the fennel) and a sprinkle of salt. Spread onto a large baking sheet (I always line mine with parchment paper for easy clean up, but you don’t have to) and place in the oven while it is preheating and you are preparing everything else.

While oven is preheating, thinly slice your bok choy and spiralize your zucchini. If you don’t have a spiralizer, you can use a vegetable peeler to get strips or noodles of zucchini.

Once oven is preheated, remove the baking sheet with the fennel and add the rest of the veggies to the fennel. Toss everything together with the rest of the olive oil and salt to taste. Spread half the veggies on one side of the pan and half on the other. Lay the steak strips down the middle then drizzle the remaining marinade sauce from the bowl over everything.

Bake for 20 minutes then broil for 5 minutes at the end to gently brown the steak and veggies (trust me, so delicious!).

Scoop veggies onto a plate or into a bowl then top with some steak and enjoy!

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