This dinner was so yummy that I have to share the process with you! Hopefully it will inspire you to make something like it. Check out what they have at your local farm market to do your own version of this meal! I'm not going to use measurements because depending on what you like more of, you just use more of it! This recipe is more of a guideline about how to put it all together.
steak (from Ebel's downstate MI)
jowel bacon (from Joli Cochon)
mushrooms (morels from our backyard and the others from Daybreak Dreamfarm)
tamari (soy free soy sauce)
asparagus (local from Danu Hof Family Farm)
any other veggies you find at the market
veggie seasoning: smoked paprika, salt & pepper
Microgreens!! These are easily found at many markets!
rice (we cook ours ahead of time in big batches)
homemade Focaccia bread (local from UpNorth Dough Knots & Sweets)
To be clear, I'm not here to teach you how to cook a steak. Please check out this video by Gordon Ramsey where he shares his top 10 tips for cooking the perfect steak. I'm not going to lie, cooking a good steak isn't easy. but follow his tips and you may surprise yourself.
Before starting we always take the steak out of the fridge to get to room temperature before wee cook it. That is how you make sure it cooks as evenly as possible.
Make sure the rice is cooked and the veggies are chopped up. Keep the garlic separate (for the steak), and keep the mushrooms and onions in their own bowl.
Cut the bread and pop it in the air fryer or oven to warm it up.
Dice the jowel bacon and start cooking it on medium-low heat in coconut oil in a large cast iron pan. This is the same pan you will cook the steak in.
Once the jowel bacon is cooked through it will be very tender. Take it out of the pan and leave the drippings in there to cook the steak. I like to snack on the jowel bacon, or put it in the veggie saute, or save in to go in other recipes like dips and soups.
Cook the steak. If you need more oil use coconut oil (and butter at the end of the cooking process). Follow Gordon Ramsey's method for best results! Link is above.
While you are cooking the steak, in a different pan use coconut oil to start cooking the asparagus, some garlic, and additional veggies (except the mushrooms and onions). Season the veggies while they are cooking,
When the steak is done, make sure to let it rest before cutting it. While the steak is resting, leave the burner on and take that same pan you cooked the steak in and carefully add a large splash of vinegar to clean the bottom of the pan. Be careful because it will be hot and it will splash. Also be careful to not breathe in the steam coming off the pan! It is not water, it's vinegar.
Once a lot of the vinegar has cooked off, add in all the mushrooms, onions, and a few tablespoons of Tamari and cook until the onions are translucent and the mushrooms are soft and have released their moisture.
Serve it all up on a plate once the steak has cooled and the veggies are all done! Hopefully it looks something like this:
These mushrooms were so beautiful I had to show them off here!