Ingredients
Method
- Remove the thinly sliced steak from the freezer and let it thaw out in a bowl on your countertop (or defrost in the microwave)
- Add a teaspoon of butter plus a teaspoon of olive oil to a cast iron skillet on medium-high heat.
- Saute the sliced onions and bell peppers in the buttery olive oil for about 4 minutes until the onions are translucent. Remove and set aside.
- Add another teaspoon of butter and a teaspoon of olive oil to the hot cast iron skillet.
- Carefully place the thinly sliced beefsteak on the hot skillet. Add all seasoning directly to the meat.
- Allow the seasoned meat to cook. The edges will cook first, and then you can break up the meat. Add the coconut aminos.
- Cook the meat to your desired doneness. It cooks quickly, so keep a close eye if you like your beef cooked to medium.
- Add the onions and bell pepper back to the skillet with the meat.
- Top with shredded goat cheese
- Garnish with dried parsley
- Enjoy in a bowl for a hearty, delicious, and totally gluten-free option!
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