Ribeye with Baby Broccoli, Leeks & Mushrooms

You had us at “ribeye”! This paleo dinner is satisfying, easy, and packs a whole lot of nutritional power into one delicious dish. Braised baby broccoli adds crunch, while maitake mushrooms and leeks soak up all the pan drippings from the steak and help you pass the time while it rests.

Active Time: 15 minutes

Total Time: 25 minutes

What You Get:

Leeks
Maitake mushrooms
Baby broccoli
Bone-in ribeye
Garlic
Thyme

What You’ll Need:

Olive oil
Butter (optional)
Salt

Step 1: Slice off the dark green part of the leek. Cut the rest of the leek lengthwise, then slice it into half-moons and rinse well to remove any grit. Pull apart any large mushroom clusters.  Halve three garlic cloves.

Step 2: Bring about a half-inch of water in a medium pan to boil over high heat. Add baby broccoli and cook until it’s bright green and most of the water is gone. Transfer broccoli to a plate and pour off any excess water from the pan.

Step 3: Season steak with salt and pepper. Add a small splash of oil to the pan and sear steak over medium-high heat until well-browned on one side, about 5 minutes. Then flip and sear quickly on the other side. Once it has some color, add garlic, another splash of oil or a bit of butter, a sprig or two of thyme, and the broccoli, arranging it so the steak is sitting on top. Cover the pan and cook over medium-low heat until steak is done to your taste (we like to aim for medium-rare, since it will cook a bit more while it rests).

Step 4: Remove the steak, broccoli and garlic from the pan and transfer to a plate to rest.

Step 5: Add the chopped leeks and mushrooms to the same pan and cook until softened and browned, about 10 minutes. Add about a tablespoon of butter (optional) and cook until it melts into the leeks and mushrooms. Season with salt, and serve with steak and broccoli.