30+ Mouthwatering Saturday Paleo Steak Recipes for a Perfect Feast

If you’re following a Paleo lifestyle or simply looking to enjoy some wholesome, flavorful meals this weekend, you’re in the right place!

Saturdays are the perfect day to indulge in a hearty, satisfying meal, and what better way to do so than with a delicious steak?

Whether you prefer your steak grilled, pan-seared, or topped with mouthwatering sauces, there are countless ways to enjoy this versatile and protein-packed dish.

In this article, we’ll explore 30+ incredible Paleo steak recipes that will not only fill you up but also keep you on track with your health and wellness goals.

From smoky grilled steaks to rich, buttery toppings, these recipes will help you create the perfect weekend meal that’s both nourishing and indulgent.

So grab your apron, fire up the grill, and get ready to elevate your Saturday meals with these Paleo steak-inspired recipes!

30+ Mouthwatering Saturday Paleo Steak Recipes for a Perfect Feast

With over 30 mouthwatering Paleo steak recipes to choose from, your Saturdays will never be the same again.

Whether you’re in the mood for something light and refreshing like a steak salad or craving a rich and indulgent garlic butter steak, there’s something for everyone in this collection.

These recipes are designed to not only satisfy your taste buds but also keep you on track with your health goals by focusing on wholesome, nutrient-dense ingredients.

So why wait? Make this weekend the start of many delicious and nourishing meals with these easy-to-follow Paleo steak recipes.

Grilled Herb-Crusted Steak

Enjoy a perfectly seasoned steak infused with a delightful blend of herbs that pair beautifully with the smoky char of the grill. This simple yet flavorful recipe is a great addition to your Paleo meal plan, delivering a satisfying taste while keeping it clean and healthy.

Ingredients:

• 2 ribeye steaks (about 1 inch thick)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp sea salt
• 1 tsp black pepper

Instructions:

1. Prepare the Steak: Pat the steaks dry with a paper towel. Rub olive oil over each steak and set aside.
2. Make the Herb Rub: In a small bowl, combine garlic, rosemary, thyme, salt, and pepper. Rub the mixture evenly over both sides of the steaks.
3. Heat the Grill: Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
4. Grill the Steaks: Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare, or adjust the time for your preferred doneness. Use a meat thermometer for precision (135°F for medium-rare).
5. Rest and Serve: Remove the steaks from the grill and let them rest for 5 minutes. This allows the juices to redistribute, ensuring a tender and flavorful bite.

This herb-crusted steak pairs wonderfully with roasted vegetables or a fresh garden salad. Its blend of earthy herbs enhances the natural flavor of the beef, making it a crowd-pleaser for any Saturday dinner.

Garlic Butter Pan-Seared Steak

Indulge in a rich and buttery steak that sears perfectly in a cast-iron skillet, locking in juices and creating a delicious crust. The Paleo-friendly garlic butter elevates this dish to restaurant-quality, making it ideal for a special weekend meal.

Ingredients:

• 2 New York strip steaks
• 2 tbsp ghee or clarified butter
• 3 cloves garlic, smashed
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 tsp sea salt
• 1 tsp black pepper

Instructions:

1. Season the Steaks: Generously season both sides of the steaks with salt and pepper. Let them sit at room temperature for 15-20 minutes.
2. Heat the Skillet: Place a cast-iron skillet over high heat and add 1 tbsp of ghee. Heat until the skillet is hot and slightly smoking.
3. Sear the Steaks: Add the steaks to the skillet. Cook undisturbed for 3-4 minutes on each side to develop a golden-brown crust.
4. Add Garlic Butter: Lower the heat to medium. Add the remaining ghee, garlic, rosemary, and thyme to the skillet. Tilt the skillet slightly and use a spoon to continuously baste the steaks with the garlic butter. Cook for another 1-2 minutes per side.
5. Rest and Serve: Transfer the steaks to a plate and pour the pan juices over them. Cover loosely with foil and let them rest for 5 minutes before serving.

The garlic butter melts into the steak, creating an indulgent dish that’s rich in flavor. Pair it with steamed asparagus or mashed cauliflower for a complete Paleo-friendly meal.

Citrus-Marinated Flank Steak

Bring a zesty twist to your weekend with this citrus-marinated flank steak. The bright flavors of lime and orange complement the steak’s robust taste, while the marinade tenderizes the meat, making it melt-in-your-mouth delicious.

Ingredients:

• 1 flank steak (about 1.5 lbs)
• Juice of 1 orange
• Juice of 2 limes
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions:

1. Prepare the Marinade: In a large bowl, whisk together orange juice, lime juice, olive oil, garlic, cumin, paprika, salt, and pepper.
2. Marinate the Steak: Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Refrigerate for at least 2 hours, or overnight for the best flavor.
3. Preheat the Grill: Heat your grill to medium-high. Remove the steak from the marinade and pat dry. Discard the remaining marinade.
4. Grill the Steak: Grill the flank steak for 4-5 minutes per side for medium-rare, adjusting for desired doneness. Let it develop a nice char for added flavor.
5. Rest and Slice: Transfer the steak to a cutting board and let it rest for 5 minutes. Slice thinly against the grain to ensure tenderness.

This citrus-marinated steak bursts with fresh and tangy flavors that are perfect for a sunny Saturday afternoon. Serve with a side of guacamole and a crisp cucumber salad to keep it light and refreshing.

Balsamic Glazed Steak with Roasted Vegetables

This balsamic glazed steak is a delightful balance of sweet and savory, with the balsamic vinegar providing a tangy, caramelized finish. Paired with roasted vegetables, this dish is not only delicious but also perfect for a healthy Paleo Saturday feast.

Ingredients:

• 2 sirloin steaks
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey (optional for a touch of sweetness)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 2 cups mixed vegetables (such as bell peppers, zucchini, and carrots)

Instructions:

1. Prepare the Steak: Season the steaks generously with salt, pepper, garlic powder, and onion powder. Let them sit at room temperature for about 15 minutes before cooking.
2. Make the Balsamic Glaze: In a small saucepan, combine the balsamic vinegar, olive oil, and honey (if using). Simmer over medium heat for about 5-7 minutes, until the mixture thickens and becomes syrupy. Set aside.
3. Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the vegetables with olive oil, salt, and pepper. Roast them on a baking sheet for 20-25 minutes, stirring halfway through, until they are tender and slightly charred.
4. Cook the Steaks: Heat a skillet over medium-high heat and add olive oil. Sear the steaks for 4-5 minutes per side for medium-rare, or cook to your desired doneness.
5. Glaze and Serve: Drizzle the balsamic glaze over the cooked steaks and allow it to soak into the meat for a few minutes. Serve alongside the roasted vegetables.

This dish offers a delightful balance of flavors, with the sweetness of the glaze complementing the savory, tender steak. It’s a wholesome, satisfying meal that fits perfectly into your Paleo lifestyle.

Smoky Chipotle Steak Fajitas

These smoky chipotle steak fajitas bring the bold flavors of smoky chipotle peppers and zesty lime together for an unforgettable Paleo meal. Wrapped in crisp lettuce leaves, this dish is a low-carb twist on traditional fajitas, providing a spicy and savory bite.

Ingredients:

• 2 flank steaks
• 1 tbsp olive oil
• 1 tbsp chipotle chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Juice of 1 lime
• 1 bell pepper, sliced
• 1 onion, sliced
• Large lettuce leaves for wrapping

Instructions:

1. Season the Steak: In a small bowl, combine the chipotle chili powder, cumin, paprika, garlic powder, and onion powder. Rub this spice mixture over the steaks, massaging it in to coat evenly. Let the steak marinate for at least 15 minutes.
2. Cook the Steak: Heat olive oil in a skillet over medium-high heat. Sear the steaks for 4-5 minutes per side, or until they reach your desired doneness. Let the steak rest for a few minutes before slicing it thinly against the grain.
3. Cook the Vegetables: In the same skillet, sauté the bell pepper and onion slices until they are tender and slightly caramelized, about 5-7 minutes.
4. Assemble the Fajitas: Place the lettuce leaves on a plate and fill them with sliced steak and sautéed vegetables. Drizzle with lime juice and serve immediately.

These smoky chipotle steak fajitas are a perfect fusion of spice and zest, making for a tasty Paleo-friendly dinner. The lettuce wraps provide a fresh, crunchy alternative to tortillas, allowing you to enjoy all the flavors without compromising on your clean eating goals.

Steak and Avocado Salad with Lime Vinaigrette

This refreshing steak and avocado salad is the ideal Paleo lunch or dinner. The combination of tender steak, creamy avocado, and a tangy lime vinaigrette brings a burst of freshness and richness, making it a satisfying meal for any weekend.

Ingredients:

• 2 skirt steaks
• 1 avocado, diced
• 2 cups mixed greens (spinach, arugula, etc.)
• 1/2 red onion, thinly sliced
• 1/2 cucumber, sliced
• 1 tbsp olive oil
• Juice of 1 lime
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Season the Steak: Season both sides of the skirt steaks with salt and pepper. Let them sit at room temperature for 10-15 minutes.
2. Cook the Steak: Heat a skillet over medium-high heat and add olive oil. Sear the steaks for 3-4 minutes on each side for medium-rare, or adjust for your preferred doneness. Let the steak rest for 5 minutes before slicing thinly.
3. Prepare the Salad: In a large bowl, combine mixed greens, avocado, red onion, and cucumber. Toss to combine.
4. Make the Vinaigrette: In a small bowl, whisk together lime juice, Dijon mustard, olive oil, salt, and pepper.
5. Assemble the Salad: Place the sliced steak on top of the salad and drizzle with the lime vinaigrette. Serve immediately.

This steak and avocado salad is a perfect mix of textures and flavors. The creamy avocado pairs beautifully with the juicy steak, while the zesty lime vinaigrette adds a refreshing punch to the dish. It’s a healthy, satisfying option for any Paleo meal.

Cajun-Spiced Grilled Steak with Sweet Potato Fries

This Cajun-spiced grilled steak is a flavorful and smoky dish with a little heat, perfectly paired with crispy sweet potato fries. The Cajun seasoning adds a wonderful depth of flavor to the steak, making it a satisfying meal that’s both bold and comforting.

Ingredients:

• 2 ribeye steaks
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp olive oil
• 2 medium sweet potatoes, cut into fries
• Salt to taste

Instructions:

1. Season the Steak: In a small bowl, mix the Cajun seasoning, smoked paprika, garlic powder, and onion powder. Rub the mixture over both sides of the steaks, pressing down to coat them evenly.
2. Prepare the Sweet Potato Fries: Preheat the oven to 425°F (220°C). Toss the sweet potato fries in olive oil and season with salt. Spread them out in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until they are crispy and golden.
3. Grill the Steak: Preheat your grill to medium-high heat. Grill the steaks for 4-5 minutes per side for medium-rare, or adjust to your preferred doneness.
4. Rest and Serve: Remove the steaks from the grill and let them rest for 5 minutes. Serve the steaks with the sweet potato fries.

The Cajun spices add a delightful kick to the steak, while the sweet potato fries offer a slightly sweet and crispy contrast. This dish is the perfect combination of bold flavors and comfort, making it a great option for a satisfying Paleo Saturday meal.

Lemon Herb Grilled Steak with Zucchini Noodles

This light yet satisfying dish brings together tender, flavorful grilled steak paired with fresh, low-carb zucchini noodles. The lemon herb marinade infuses the steak with a burst of citrusy brightness, making it a perfect Paleo option for a Saturday dinner.

Ingredients:

• 2 flank steaks
• 1 zucchini, spiralized
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Marinate the Steak: In a small bowl, whisk together olive oil, lemon juice, parsley, thyme, garlic, salt, and pepper. Place the steaks in a shallow dish or resealable bag, pour the marinade over them, and refrigerate for at least 1 hour.
2. Prepare the Zucchini Noodles: While the steak is marinating, spiralize the zucchini into noodles. Set aside.
3. Grill the Steak: Preheat your grill to medium-high heat. Grill the steaks for 4-5 minutes per side for medium-rare, or cook to your preferred doneness.
4. Cook the Zucchini Noodles: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender. Season with salt and pepper.
5. Rest and Serve: Let the steaks rest for 5 minutes before slicing them against the grain. Serve the steak slices on top of the zucchini noodles, drizzling with any juices from the pan.

This lemon herb grilled steak with zucchini noodles is a fresh, flavorful, and healthy meal. The lightness of the zucchini noodles balances the richness of the steak, and the lemon herb marinade gives the dish a refreshing twist. It’s a perfect Paleo meal that’s both satisfying and light.

Coffee-Rubbed Steak with Avocado Salsa

This coffee-rubbed steak is an innovative and bold way to enjoy steak, bringing a unique depth of flavor. Paired with a creamy avocado salsa, this dish provides a delightful contrast of rich, smoky flavors with a cool, refreshing topping.

Ingredients:

• 2 ribeye steaks
• 2 tbsp ground coffee
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1 avocado, diced
• 1 small tomato, diced
• 1/4 red onion, finely chopped
• Juice of 1 lime

Instructions:

1. Prepare the Coffee Rub: In a small bowl, combine the ground coffee, smoked paprika, garlic powder, onion powder, cinnamon, salt, and pepper. Rub the mixture generously over both sides of the steaks. Let the steak sit at room temperature for about 15 minutes.
2. Cook the Steak: Heat a skillet over medium-high heat and add a bit of olive oil. Sear the steaks for 4-5 minutes per side for medium-rare, or cook to your desired doneness. Let the steak rest for 5 minutes before slicing.
3. Make the Avocado Salsa: In a bowl, combine the diced avocado, tomato, red onion, and lime juice. Stir gently to combine, and season with salt and pepper to taste.
4. Serve: Slice the steak against the grain and serve with the fresh avocado salsa on top.

The combination of the bold, smoky coffee rub with the cool, creamy avocado salsa creates an exciting contrast of flavors that will elevate your weekend meal. The richness of the steak pairs beautifully with the light and refreshing salsa, making this a memorable Paleo dish.

Chimichurri Steak with Roasted Brussels Sprouts

Chimichurri sauce is a vibrant, herbaceous topping that perfectly complements the richness of steak. Paired with roasted Brussels sprouts, this dish brings a burst of flavor and texture, creating a satisfying and nutrient-dense meal.

Ingredients:

• 2 flank steaks
• 1 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• 1 tsp red pepper flakes
• Salt and pepper to taste
• 2 cups Brussels sprouts, trimmed and halved
• 1 tbsp olive oil

Instructions:

1. Prepare the Chimichurri Sauce: In a bowl, combine parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Stir to combine and let sit for at least 15 minutes to allow the flavors to meld.
2. Roast the Brussels Sprouts: Preheat your oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper, and roast them for 20-25 minutes, flipping halfway through, until they are golden and crispy.
3. Cook the Steak: While the Brussels sprouts are roasting, heat a skillet or grill to medium-high heat. Season the steaks with salt and pepper and cook for 4-5 minutes per side for medium-rare, or to your desired doneness. Let the steak rest for 5 minutes before slicing.
4. Serve: Drizzle the chimichurri sauce over the sliced steak and serve with roasted Brussels sprouts on the side.

The tangy and herbaceous chimichurri adds a lively punch to the rich steak, while the crispy Brussels sprouts provide a satisfying crunch. This meal is not only delicious but also full of healthy fats, making it a perfect Paleo dish.

Miso-Glazed Steak with Cauliflower Rice

This miso-glazed steak combines umami-rich miso with a touch of sweetness to create a savory, slightly sweet glaze. Served with cauliflower rice, this dish offers a satisfying and grain-free alternative to traditional rice dishes, making it a great addition to your Paleo weekend.

Ingredients:

• 2 sirloin steaks
• 2 tbsp white miso paste
• 1 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tsp honey
• 1/2 tsp ginger, grated
• 1/2 head cauliflower, grated into rice-sized pieces
• 1 tbsp olive oil

Instructions:

1. Prepare the Miso Glaze: In a small bowl, whisk together miso paste, coconut aminos, sesame oil, honey, and grated ginger until smooth.
2. Marinate the Steaks: Rub the miso glaze evenly over both sides of the steaks and let them marinate for at least 30 minutes in the refrigerator.
3. Make the Cauliflower Rice: Heat olive oil in a skillet over medium heat. Add the grated cauliflower and sauté for 5-7 minutes, until tender. Season with salt and pepper to taste.
4. Cook the Steak: Preheat a grill or skillet over medium-high heat. Cook the steaks for 4-5 minutes per side for medium-rare, or adjust the cooking time for your preferred doneness.
5. Serve: Serve the steak over a bed of cauliflower rice and drizzle with any remaining miso glaze.

The miso glaze adds a savory depth to the steak, while the cauliflower rice serves as a healthy, grain-free base that soaks up the rich flavors. This dish is an excellent Paleo-friendly option for a flavorful and satisfying meal.

Garlic Butter Steak with Asparagus and Mushrooms

This garlic butter steak is a rich and indulgent meal, perfectly paired with sautéed asparagus and mushrooms. The steak is cooked to perfection and topped with a buttery garlic sauce that enhances its natural flavor, while the vegetables provide a fresh, earthy contrast.

Ingredients:

• 2 ribeye steaks
• 2 tbsp butter
• 3 cloves garlic, minced
• 1/2 tsp fresh thyme, chopped
• 1/2 cup mushrooms, sliced
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Season the Steak: Generously season the ribeye steaks with salt and pepper on both sides.
2. Cook the Steak: Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil and cook the steaks for 4-5 minutes per side, or until they reach your desired level of doneness. Let the steaks rest for 5 minutes after cooking.
3. Prepare the Garlic Butter: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and fresh thyme, sautéing until fragrant, about 1-2 minutes.
4. Sauté the Vegetables: Remove the garlic butter from the pan and set aside. In the same pan, add the mushrooms and asparagus. Sauté for 5-7 minutes until tender and lightly caramelized.
5. Serve: Place the steak on a plate and spoon the garlic butter over the top. Serve with the sautéed asparagus and mushrooms on the side.

This garlic butter steak with asparagus and mushrooms is a luxurious Paleo meal that’s both indulgent and nutritious. The creamy garlic butter enhances the richness of the steak, while the vegetables add a wholesome, fresh flavor. It’s a perfect balance of comfort and healthy ingredients.

Grilled Steak with Chimichurri and Sweet Potato Mash

This grilled steak is topped with a vibrant chimichurri sauce that complements its smoky flavor, while the creamy sweet potato mash adds a touch of sweetness and a comforting texture. It’s a well-rounded Paleo dish that’s full of flavor.

Ingredients:

• 2 strip steaks
• 2 medium sweet potatoes
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/4 cup olive oil (for chimichurri)
• 1/2 tsp red pepper flakes

Instructions:

1. Cook the Sweet Potatoes: Peel and chop the sweet potatoes into chunks. Boil them in salted water for 15-20 minutes, until they are soft and tender. Drain and mash them with 1 tablespoon of olive oil, salt, and pepper. Set aside.
2. Grill the Steaks: Preheat the grill to medium-high heat. Season the steaks with salt and pepper, and grill for 4-5 minutes per side, or until they reach your desired doneness.
3. Make the Chimichurri Sauce: In a bowl, combine parsley, garlic, red wine vinegar, olive oil, and red pepper flakes. Stir well and let it sit for a few minutes to allow the flavors to meld.
4. Serve: Plate the steaks, topping them with the chimichurri sauce. Serve with the creamy sweet potato mash on the side.

This grilled steak with chimichurri and sweet potato mash is a perfect combination of smoky, savory, and sweet flavors. The tangy chimichurri adds a fresh kick to the steak, while the sweet potatoes provide a comforting and filling side. It’s a delicious, nutrient-packed meal.

Paleo Steak Salad with Balsamic Vinaigrette

This Paleo steak salad is a refreshing and satisfying option for a light lunch or dinner. The grilled steak is sliced thin and served over a bed of fresh greens, topped with a tangy balsamic vinaigrette that ties everything together.

Ingredients:

• 2 sirloin steaks
• 4 cups mixed greens (arugula, spinach, etc.)
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Season the Steak: Season the sirloin steaks with salt and pepper on both sides. Let them sit at room temperature for 10-15 minutes.
2. Grill the Steak: Preheat the grill to medium-high heat. Grill the steaks for 4-5 minutes per side for medium-rare, or cook to your preferred doneness. Let the steaks rest for 5 minutes before slicing them thinly.
3. Make the Balsamic Vinaigrette: In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
4. Assemble the Salad: In a large bowl, combine mixed greens, cucumber, red onion, and cherry tomatoes. Toss gently with the balsamic vinaigrette.
5. Serve: Plate the salad and top with the sliced steak. Serve immediately.

This Paleo steak salad with balsamic vinaigrette is light yet satisfying, making it a great choice for a healthy lunch or dinner. The tangy vinaigrette adds a burst of flavor to the fresh vegetables, while the steak provides a hearty protein element. It’s a perfect balance of fresh and savory ingredients.

Spicy Thai Steak Stir-Fry

This spicy Thai steak stir-fry is a quick and flavorful meal that brings together tender steak and colorful vegetables, all cooked in a savory, spicy sauce. It’s a perfect Paleo dish that combines bold flavors with a healthy dose of vegetables.

Ingredients:

• 2 flank steaks, sliced thinly
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1/2 cup snap peas
• 2 tbsp coconut aminos
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp ginger, grated
• 1-2 red chilies, sliced (adjust to taste)
• 2 tbsp coconut oil

Instructions:

1. Prepare the Sauce: In a small bowl, whisk together coconut aminos, fish sauce, lime juice, ginger, and red chilies. Set aside.
2. Cook the Vegetables: Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the bell pepper, carrot, and snap peas, sautéing for 3-4 minutes until the vegetables are tender-crisp. Remove them from the pan and set aside.
3. Cook the Steak: In the same skillet, add the remaining tablespoon of coconut oil and heat. Add the sliced steak and cook for 2-3 minutes until browned and cooked to your liking.
4. Combine: Return the vegetables to the pan with the steak, and pour the sauce over the top. Stir to combine and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
5. Serve: Serve the stir-fry hot, garnished with fresh herbs if desired.

This spicy Thai steak stir-fry is a flavor-packed meal that’s full of vibrant vegetables and a bold, savory sauce. The steak adds a hearty element, while the coconut aminos and fish sauce create a deep umami flavor. It’s an excellent Paleo meal that’s both satisfying and full of bold, delicious flavors.

Note: More recipes​ are coming soon!