Italian Chip Steak Skillet

In the interest of maintaining my Sugar-Free Challenge commitment last week, one of the additional changes was to drastically reduce my intake of grains. This means I had to increase my intake of meats, eggs, fish, veggies, and dairy. Fruit I saved for special treats, since it was my only sweet. One thing I’ve found about grain-free eating is that it tends to get expensive for me. I don’t stick to an exclusively grain-free diet, but I do try to eat a lot less grain than the average American (2-4 servings per day, rather than the 6-11 recommended by the Food Pyramid).

But I can keep it cheaper. The last time I visited Hedgeapple Farm to buy more local, pastured beef, I stocked up on cheap cuts of meat. They were having a sale on rump roast (think pot roast) and chip steaks (think Philly cheese steaks), so I got 2 5-lb. rump roasts, 4 packs of chip steak, and some of the bulk 5-lb. packs of ground beef. Chip steaks are especially wonderful because they thaw relatively fast, are cheap, cook really fast, and offer a nice variety rather than eating ground beef all the time.

There are, however, only so many bread-less Philly cheese steaks a person can eat. So I mixed it up a little. This week, we’re having chip steak, three ways. Tuesday night, I made an Italian-inspired chip steak skillet meal. It cooks in one skillet, has no unfamiliar ingredients, and is delicious and hearty.

Italian Chip Steak Skillet
2/3 lb. of chip steak (also called sandwich steak, or use thin-sliced beef of another type)
Ghee or clarified butter (coconut oil for dairy-free)
salt and garlic powder
1 medium green bell pepper, sliced
1/2 onion, sliced
1 can organic diced tomatoes (get the no salt added kind!)
1 oz. grated Parmesan cheese (optional, omit for dairy-free)
Lay the beef out on a plate and sprinkle with salt and garlic powder. Be liberal. Let that soak in while you slice up the veggies. Heat a large cast-iron skillet over medium-high heat and melt your fat. Toss in your veggies and cook for a few minutes, until the onions soften slightly and begin to pick up a bit of color. Remove them and set aside. Add the meat to the hot pan and let it brown. When the meat starts to brown, add the veggies back in, along with the entire can of tomatoes. Bring this to a simmer, make sure all the meat is poked down into the sauce, and turn the heat to medium-low. Let this simmer for 10-15 minutes, until the meat is cooked through, the veggies are tender, and the sauce has thickened slightly. Serve it up, over rice or pasta if you want, or on its own for a hearty grain-free meal. Top with grated cheese. Makes 2 generous, grain-free servings. Could probably stretch to 3-4 servings if served with rice or pasta.
This post is part of Pennywise Platter at The Nourishing Gourmet.
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