• Katherine Arthurs

Sugar Steak with Salty Worcestershire Mushrooms + Shallots

WHAT? Yes, I marinated this gorgeous flank steak in coconut SUGAR. It gives it great color + caramelizes the outside from the heat of the grill. Serve it with this salty worcestershire sauce - there you have it. The best sweet + salty combination!

I loved serving this with pan roasted sweet potatoes wedges + salad greens. What a perfect summer meal - it's been super hot here so turning on the oven is NOT happening.

What's your idea of the perfect hot summer nights dinner?

Sugar Steak with Salty Worcestershire Mushrooms + Shallots

1 flank steak, room temperature

2/3 cup coconut sugar

1 teaspoon sea salt

1 tablespoon butter or cooking oil

2 large shallots, peeled + sliced

8 oz. sliced mushrooms (I use a blend of different kinds of mushrooms)

1/3 cup worcestershire sauce

In a baking dish, place the steak laying flat in the center. Sprinkle the coconut sugar + salt all over both sides of the steak. Let sit at room temperature (on your kitchen counter) for 45 minutes.

Heat your grill to high heat. When it reached 375F or higher, add the steak. Don't flip or move around. Let it grill (this will help caramelize it + give it nice grill marks).

Meanwhile, heat a small to medium skillet over medium/ high heat + melt the butter. Add in the shallots + mushrooms. Saute until the mushrooms + shallots are browned, soft + all the liquid is gone - about 6-8 minutes. Turn the heat off + pour the worcestershire sauce over the mushroom mixture. Set a side.

Flip the steak over + cook for at least another 4 minutes. Grilling time will vary based on the thickness of your steak.

Remove from the grill + let rest on a cutting board for at least 5 minutes before slicing into. After it's rested, slice the steak thinly + spoon over the worcestershire mushrooms + shallots.


This recipe was made #glutenfree, #dairyfree and #paleofriendly