STEAK INGREDIENTS
1LB Grass-fed New York Strip Steak
½ Cup Coconut Aminos
2 Teaspoons Thyme
1 Teaspoon Onion Powder
2 Teaspoons Italian Seasoning
1 Tablespoon Minced Garlic
¼ Cup Apple Cider Vinegar
2 Tablespoons Avocado Oil
½ Teaspoon Himalayan Salt
POPOVER INGREDIENTS
5 Tablespoons Arrowroot
3 Tablespoons Cassava Flour
½ Teaspoon Himalayan Sea Salt
4 Eggs, Room Temp
½ Cup Heavy Whipping Cream
Avocado Oil to Coat
STEAK ASSEMBLY
- In a small bowl combine all ingredients and marinate steak.
Marinate steak for at least an hour and up to 24. - Preheat the grill to High Heat roughly 550°F.
- Place the steaks on the grill for 5 minutes, flipping only once, then grill for an additional 4 minutes on the other side for a medium rare steak. 4. Adjust cooking time based on personal preference.
Set aside for 10 minutes . Do not cover. Slice and serve. - Optional, pan fry onions and mushrooms over medium heat with AVO, coconut aminos and garlic. Serve on top!
POPOVER ASSEMBLY - In a medium sized mixing bowl combine the arrowroot, cassava, and salt.
- In a medium sized mixing bowl whisk together the eggs and heavy cream.
- Whisk together the flour mixture into the egg bowl. Gently whisk until completely smooth and no lumps.
- Grease a popover pan with avocado oil, pour the mixture into each popover cup. About 1/3 cup each to make 6 large popovers.
Bake at 450°F for 15 Minutes. - Turn oven down to 350°F and bake for an additional 20 minutes. Or until golden brown.
- Do not open the oven until they are complete.
CAULIFLOWER ASSEMBLY - Cut a head of Cauli into florets. Coat with AVO and all of your favorite seasonings.
- Place in an air fryer at 375 and roast until golden brown. About 15-18 minutes.