Marinated Pepper Steak with Gravy

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Juicy red #steak - marinated and grilled. Get the recipe at WholeIntentions.com

Carnivores live in our house.

Give us a hunk of sizzling steak, a knife, and we’ll do one of the best caveman impersonations you’ve ever seen. (Uga, Uga)

Oh, sure, we like salads. We’ll eat our broccoli happily. And we even take cod liver oil without complaint. But bring on the meat and we’re doing the Cha Cha Cha caveman style.

One of our favorite dinners is Pepper Steak with Gravy. When the toddler pushes aside everything else and reaches for the steak, we know we’ve got a good thing going.

Marinated Pepper Steak with Gravy (casein-free, egg-free, gluten-free, nut-free, sugar-free, yeast-free, anti-candida, low-carb)

steak (round steak, rib steak, porterhouse, t-bone – they’ll all work. We used T-bone steak in this photo)

marinade:
1/2 c. Coconut Aminos or Bragg’s Liquid Aminos (taste like soy sauce but healthier for you)
1/2 t. black pepper
gravy:
1 c. beef broth (homemade if you can)
1/2 c. Coconut Aminos or Bragg’s Liquid Aminos
2 T. coconut oil
2 cloves of garlic, minced
1 t. minced ginger root
1 green pepper, julienned
1 medium onion, sliced
2 T. cornstarch or arrowroot powder (We omit this because of candida and going low-carb and go for a thinner gravy – plus avoiding processed thickeners isn’t a bad idea either.)
Directions:
1. In a large, resealable plastic bag, combine marinade. Place the steaks in the bag and seal. Turn the bag several times to coat the steaks and leave entire bag in the refrigerator for 30-60 min.

2. In a small bowl combine beef broth and coconut aminos or Bragg’s Liquid Aminos. Set aside.

3. Plop the coconut oil in a cast iron skillet and arrange the minced garlic, ginger root, sliced onions, and julienne peppers in a nice and neat circle.
Admire them for a moment while you wait for the oil to melt.

Okay, now you can stir them up and let them saute until the onions and peppers are crisp tender.Or, if you like the taste of barely caramelized onions like I do, you can saute them a bit longer.

4. While you’re sauteing, place the steaks under the broiler and turn them over every ten minutes or so.

5. If you’re going to use the cornstarch or arrowroot powder, whisk it into the broth mixture and then add it to the skillet and let it simmer to your desired thickness. Otherwise just add the broth and let it simmer. Even without the thickeners, it makes a delicious gravy.

6. Serve your steaks and pour the gravy over top. Me like gravy. Use lotsa, lotsa!

This is a large recipe. There are no carbs in meat so you can have as much as you’d like :). The carbs come from the marinade. If you make 12 servings, the net carbs come to 5.41g per serving.
Shared at: Butter Believer, Healthy Home Economist, Make Ahead Meals for Busy Moms, Lines Across My Face, Skip to My Lou, The Girl Creative, Home Savvy A to Z, DIY Home Sweet Home, Sarahndipities, 11th Heaven’s Homemaking Haven, Marvelous Messy, Delightfully Dowling, Whole New Mom, Real Food Forager, Everyday Tastes, A Little Bit of Spain In Iowa, A Delightful Home, Momnivore’s Dilemma, Hartke is Online, Blessed With Grace, Confessions of A Stay-At-Home-Mom, Simply Gluten & Sugar Free, Rook No. 17, Raising Homemakers, Women Living Well, Kelly The Kitchen Kop, Blue Cricket Design, The King’s Court IV, We Are That Family, Frugally Sustainable, Gluten Free Homemaker, Crystal & Comp, Sugar & Dots, The Stuff of Success, Day2Day Joys, The Thrifty Home, This Chick Cooks, The Nourishing Gourmet, Simply Sweet Home, Life As Mom, Whipperberry, Real Food Whole Health, Shabby Nest, Fingerprints on the Fridge, Premeditated Leftovers, Real Food Freaks, Creation Corner, Mom Trends, Serenity Now, Nourishing Treasures, Time-Warp Wife, Tip Junkie, Vintage Wannabee, At Home With K, Juliecache, Coastal Charm, Celebrating Family, Far Above Rubies, Whipperberry, Chef In Training, Flour Me With Love, The Modest Mom Blog, Little Natural Cottage, Growing Home, Our Simple Country Life, Living Oil Lady, Deep Roots at Home, Raising Mighty Arrows, Comfy in the Kitchen, Food Renegade, Our Simple Farm,

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Paula
I’m Paula - like many of you I wear a lot of hats. Child of God, wife of 18 years, mother of five, reluctant cook, full-time teacher, chocolate-snatcher, and children's author. Various family health issues including Lyme disease and candida has turned me into a 'researcher'. I don't have initials after my name, a degree in anything but motherhood, or a framed certificate on my wall. What I do have is a passion for understanding how our God-created bodies thrive or deteriorate based on what we put in it. Oh, and I also might mention homesteading, homeschooling, fitness, herbs, faith, and anything else I'm thinking about. . . like wow, I need to refill my tea. . .
Paula
Paula
Mountain Rose Herbs

Comments

  1. Jenn Erickson says

    Paula, your steak recipe sounds incredible!

    Thank you so much for being a part of "A Little Birdie Told Me…" Tuesday at Rook No. 17! I can't wait to see what you'll bring to the share-nest tomorrow!

    Happy New Year!
    Jenn

  2. April @ The 21st Century Housewife says

    Your Pepper Steak with Gravy sounds wonderful – what a delicious and comforting meal! Thank you for sharing this post with the Gallery of Favorites.

  3. Lea H @ Nourishing Treasures says

    Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)

  4. Amy says

    That looks delicious! And I'm so glad you have a list of whole food sources on your blog. I'm able to find some items here that we're newly integrating into our kitchen (coconut oil), but some (i.e. coconut aminos) are still completely new to me and I have a lot to learn!

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