This is my go-to meal. I eat this or something very similar to this for about 80% of my meals. All I need is a vegetable cooked in fat and meat cooked in fat!
Don’t be afraid to utilize this recipe a lot. Because it’s so simple, you can get a huge variety of meals out of it based on the herbs and spices you use and the cut of meat you use. It’s a recipe that has helped me to not feel overwhelmed cooking real food for every meal. Keep it simple and save elaborate meals for times when you have more energy or need something special.
This recipe serves 1-2 but can easily be multiplied to serve more people. Don’t forget to drink a mug of meat stock alongside for a rich and filling meal.
Ingredients for 15 Minute Zoodles and Steak
1 small zucchini per adult
3-5 tbsp of butter
1 tbsp of avocado oil
3 cloves of garlic, roughly chopped
Dried Herbs and Spices
1 tsp Salt
Directions for 15 Minute Zoodles and Steak
Wash your zucchini. Cut the ends off the zucchini.
Using a vegetable peeler, peel the zucchini down to the seeds, turning as you go. Depending on the angle you hold the vegetable peeler, you’ll get different size noodles. Do not peel the middle core with seeds. You can chop the core later or compost it. If you are the beginning stages of GAPS and sensitive to having a lot of seeds, you should dispose of the core piece.
To a cast iron pan, add 2 tbsp of butter and 1 tbsp of avocado oil. Add the zucchini noodles and use your hands to quickly toss them in the butter and oil before they get too hot.
Sautee the zoodles. This means stir them and then let them sit - don’t continually stir!
After the noodles have cooked for 2-3 minutes, add a few pinches of salt. Adding the salt too early will cause the zucchini to sweat too much and get too wet. As it cooks, add more salt to taste.
After a few more minutes, add your herbs and spices. On early stages of GAPS, you would do fresh herbs. Later stages, you can use dried herbs. I usually do oregano, thyme, sage, garlic, and onion.
After your vegetables are semi-soft, heat a second cast iron pan on the stove. Add 1-2 more tbsp of butter to the new pan and turn to medium heat.
Add in your steaks. Season with your desired spices. Currently, I’ve been enjoying salt and paprika.
Cook your steaks to your desired doneness. I usually turn them over a couple times to ensure the spices are distributed evenly and that the steaks are cooking evenly. If you have a very thick steak, you might want to stand it up for a minute or so on each side to evenly cook the edges as well.
Add your zoodles to your plate and top with the steaks. Remember to pour over the extra butter, fat, and spices that have collected in the pan.
15 Minute Meal: Zoodles and Steak
Ingredients
- 1 small zucchini per adult
- 5 tbsp of butter
- 1 tbsp of avocado oil
- 3 cloves of garlic, roughly chopped
- Dried Herbs and Spices
- 1 tsp Salt
Instructions
- Wash your zucchini. Cut the ends off the zucchini.
- Using a vegetable peeler, peel the zucchini down to the seeds, turning as you go. Depending on the angle you hold the vegetable peeler, you’ll get different size noodles. Do not peel the middle core with seeds. You can chop the core later or compost it. If you are the beginning stages of GAPS and sensitive to having a lot of seeds, you should dispose of the core piece.
- To a cast iron pan, add 2 tbsp of butter and 1 tbsp of avocado oil. Add the zucchini noodles and use your hands to quickly toss them in the butter and oil before they get too hot.
- Sautee the zoodles. This means stir them and then let them sit - don’t continually stir!
- After the noodles have cooked for 2-3 minutes, add a few pinches of salt. Adding the salt too early will cause the zucchini to sweat too much and get too wet. As it cooks, add more salt to taste.
- After a few more minutes, add your herbs and spices. On early stages of GAPS, you would do fresh herbs. Later stages, you can use dried herbs. I usually do oregano, thyme, sage, garlic, and onion.
- After your vegetables are semi-soft, heat a second cast iron pan on the stove. Add 1-2 more tbsp of butter to the new pan and turn to medium heat.
- Add in your steaks. Season with your desired spices. Currently, I’ve been enjoying salt and paprika.
- Cook your steaks to your desired doneness. I usually turn them over a couple times to ensure the spices are distributed evenly and that the steaks are cooking evenly. If you have a very thick steak, you might want to stand it up for a minute or so on each side to evenly cook the edges as well.
- Add your zoodles to your plate and top with the steaks. Remember to pour over the extra butter, fat, and spices that have collected in the pan.