UPC’s Mustard Steak and Sweet Potato Fries
First, I want to thank you all. I checked my stats yesterday (it’s becoming compulsive… side effect of having a blog) and we’re on track for my best month ever! So, here’s a HUGE “Thank you!” to all of you who are actively checking, reading, and commenting! You are the reason that I keep this going; and there simply wouldn’t be an urbanpaleochef.com for any of us to enjoy (and yes, I enjoy it tremendously!) if you didn’t make this worth my time!
So, while I was shopping for the whole-seed mustard that I used for this recipe, I stumbled across something that I thought you all might want to know about, and be weary of. Here it is:
Believe it. This almost happened to me. You’re wandering around the “Organics” food section, looking for the things on your shopping list. You come across the spice rack, and say to yourself, “You know, I’m cooking up some of the UPC’s Caramelized Orange Peel Chicken Stew tomorrow, and I’m going to need some more rosemary.” You look around on the rack. “Oh, here it is.” Since you’re in the “Organics” section, and the rack has a nice big “Organic” sign on it, it doesn’t even occur to you to check and see if the rosemary that you grabbed is actually organic.
I mean, why wouldn’t it be organic?
Well, I don’t have the answer to that. I was in a hurry and didn’t have a chance to ask to speak to the manager of the store. I don’t know if this is intentional, or if it was an honest mistake. It could have been!
But it doesn’t matter, does it? What matters is that you need to be able to reliably find, and buy, the ingredients that you went into the store to buy. This picture, this hypothetical (almost real) story, this is yet another reminder that you have to read every label. You have to check every single thing you buy.
So: Read the labels. Thankfully, I did. But I almost didn’t, and I was so startled to discover this situation that I had to take a picture and share it with you.
UPC’s Mustard Steak; How to make it:
- 1 lb Grass-Fed Steak
- 5-6 oz Mushrooms (nearly any variety; I used a frozen "Wild" blend)
- 1 tablespoon Coconut Oil
- Spices: Turmeric, Ground Mustard, Whole Mustard Seed, Sea Salt
- 2-3 Medium Sweet Potatoes
- 2 tablespoons Coconut Oil
- Italian Seasoning
- In a pan add the steak, the mushrooms, and 1 tablespoon of coconut oil. Cook these on medium-low (about 3.5 out of 10), covered, for 30 minutes.
- After 10 minutes of cook time, lightly sprinkle the salt over the top of the steak. Continue to cook, covered.
- Flip the steak after 20 minutes of cook time. After flipping the steak, add the rest of the spices. Continue to cook covered.
- While the steak cooks, prepare the sweet potatoes for cooking in a separate pan. Also prepare the salad.
- About 15 minutes before meal time (a few minutes after flipping the steak) put the sweet potatoes in a separate pan with 2 tablespoons coconut oil, and cook on high heat, covered.
- After 5 minutes cook time, uncover the sweet potatoes, and stir regularly until meal time.
- minutes before meal time, turn the heat off in both pans. Continue to stir the sweet potatoes regularly until meal time.
- At meal time, add the salad to the plate first, then the sweet potatoes, and add the steak last.
- Now serve and enjoy!