Grass-Fed Strip Steak with Shallot Butter Purée, Wild Mushrooms and Onions, Crispy Herb Potatoes, and Creamy Lemon Greens
A steakhouse dinner, made the nourishing way at home: a perfectly seared grass-fed strip steak on a silky shallot-butter purée, with golden wild mushrooms and onions, crispy baby potatoes tossed in rosemary, oregano, and thyme, and a pan of collards and rainbow chard finished with crème fraîche and lemon.
Yield: 4 servings · Active: 1 hr · Total: 1 hr 30 min (plus 12-24 hours to dry brine) · Best in North America from autumn into winter, when wild mushrooms, collards, and chard are at their peak (cultivated mushrooms make it year-round) · Best eaten: early evening, for a Sunday supper or date night
Complete Menu
Pan-Seared Grass-Fed Strip Steak
Shallot Butter Purée
Wild Sautéed Mushrooms and Onions
Crispy Baby Potatoes with Rosemary, Oregano, and Thyme
Collard Greens and Rainbow Chard with Crème Fraîche and Lemon
Your Game Plan
The day before (or at least a few hours ahead): Salt the steaks and refrigerate them uncovered.
About 1 hr 30 min out: Make the shallot purée (or make it up to 3 days ahead and rewarm it). Boil the potatoes.
About 1 hr out: Heat the oven to 425°F. The potatoes go in to crisp. Pull the steaks from the fridge.
About 35 min out: Sauté the mushrooms and onions and keep them warm.
About 20 min out: Sear the steaks.
While the steaks rest: Add the herbs to the potatoes, cook the greens, and rewarm the purée.
Plate and slice.
Recipe 1 — Pan-Seared Grass-Fed Strip Steak
Yield: 4 servings · Active: 15 min · Total: 30 min (plus 12-24 hours to dry brine)
Ingredients
2 grass-fed New York strip steaks (12-16 oz each, 1¼-1½ inches thick)
2 tsp Baja Gold sea salt
1 tsp freshly cracked black pepper
2 tbsp grass-fed beef tallow or ghee
3 tbsp grass-fed butter
4 garlic cloves, smashed
4 sprigs fresh thyme
2 sprigs fresh rosemary
Flaky sea salt
Method
Dry brine (12-24 hours ahead). Pat the steaks dry and salt them generously on all sides. Refrigerate uncovered on a rack. The salt seasons the meat all the way through, and the cold air dries the surface for a deep crust.
Take the chill off. Pull the steaks out 45 minutes before cooking. Pat them dry again and season with the pepper.
Sear. Heat the tallow in a large cast iron skillet over high heat until it just starts to smoke. Lay the steaks in and sear 3-4 minutes per side, without moving them, until deeply browned. Use tongs to hold each steak on its fatty edge for a minute to render and crisp the fat cap.
Butter-baste. Turn the heat to medium and add the butter, garlic, thyme, and rosemary. Tilt the pan and spoon the foaming butter over the steaks for 1-2 minutes.
Check the temperature. Pull them at 125°F in the thickest part for medium-rare (they'll rise to about 130°F as they rest). If they need more time, slide the skillet into the 425°F oven for 2-4 minutes.
Rest 10 minutes, then slice against the grain and finish with flaky salt and a spoonful of the pan butter.
Using a different cut?
Ribeye: Cook it the same way. It's richer and more marbled, so give the fat cap an extra minute to render.
Tenderloin (filet mignon): Choose 1½-2-inch-thick filets. Sear 2-3 minutes per side, then finish in the oven 5-8 minutes. It's very lean, so pull it at 120-125°F.
Skirt steak: It's thin, so sear it over the highest heat just 2-3 minutes per side, rest 5 minutes, and slice it very thinly against the grain. That last step is the secret to tender skirt.
Recipe 2 — Shallot Butter Purée
Yield: about 1½ cups · Active: 10 min · Total: 40 min (can be made up to 3 days ahead)
Shallots cooked low and slow in butter until sweet and jammy, then blended into a silky purée. It's a luscious, savory bed for the steak, inspired by the classic French soubise.
Ingredients
1 lb shallots (about 8 large), peeled and thinly sliced
6 tbsp grass-fed butter
½ tsp Baja Gold sea salt
2 sprigs fresh thyme
½ cup beef bone broth, plus more as needed
1 tsp sherry vinegar
Optional: 1-2 tbsp crème fraîche, for extra silkiness
Freshly cracked black pepper
Method
Cook low and slow. Melt the butter in a saucepan over medium-low heat. Add the shallots, salt, and thyme and cook 25-30 minutes, stirring often, until very soft, sweet, and pale golden. Turn the heat down if they start to brown deeply.
Blend. Remove the thyme sprigs. Blend the shallots with the broth until completely silky, adding a splash more broth if needed.
Finish. Stir in the sherry vinegar and optional crème fraîche, and season with pepper. Keep it warm over the lowest heat.
Recipe 3 — Wild Sautéed Mushrooms and Onions
Yield: 4 servings · Active: 20 min · Total: 25 min
Ingredients
1 lb mixed wild or specialty mushrooms (chanterelles, maitake, oyster, shiitake, or cremini), cleaned and torn into bite-size pieces
1 large yellow onion, thinly sliced
2 tbsp extra virgin olive oil or tallow
2 tbsp grass-fed butter
2 garlic cloves, minced
1 tbsp fresh thyme leaves
1 tsp sherry vinegar
½ tsp Baja Gold sea salt
¼ tsp freshly cracked black pepper
1 tbsp fresh parsley, chopped
Method
Cook the onion. Heat 1 tbsp of the oil in a large skillet over medium heat. Add the onion with a pinch of salt and cook 10-12 minutes, stirring occasionally, until soft and golden. Set it aside.
Sear the mushrooms. Turn the heat to medium-high and add the remaining oil. Add the mushrooms in a single layer (work in batches if needed) and leave them alone 3-4 minutes, until deeply golden underneath, then stir and cook 2-3 minutes more. Crowding or stirring too soon makes them steam instead of brown.
Combine. Return the onions to the pan, add the butter, garlic, and thyme, and cook 1 minute until fragrant.
Finish. Splash in the sherry vinegar, season with salt and pepper, and scatter with parsley.
Recipe 4 — Crispy Baby Potatoes with Rosemary, Oregano, and Thyme
Yield: 4 servings · Active: 15 min · Total: 50 min
Ingredients
1½ lb baby potatoes
3 tbsp grass-fed beef tallow or extra virgin olive oil
1 tsp Baja Gold sea salt
½ tsp freshly cracked black pepper
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh oregano, chopped
1 tbsp fresh thyme leaves
2 garlic cloves, minced
Flaky sea salt
Method
Boil. Cover the potatoes with cold salted water, bring to a boil, and simmer 12-15 minutes, until just tender when pierced. Drain and let them steam-dry 5 minutes.
Smash lightly. Spread the potatoes on a sheet pan and gently press each one with the bottom of a glass until it cracks open. Those rough edges are what get extra crispy.
Roast. Drizzle with the tallow or oil, season with salt and pepper, and roast at 425°F for 25-30 minutes, until golden and crisp.
Add the herbs. Scatter the rosemary, oregano, thyme, and garlic over the potatoes for the last 5 minutes, so they turn fragrant instead of burnt.
Finish with flaky salt.
Recipe 5 — Collard Greens and Rainbow Chard with Crème Fraîche and Lemon
Yield: 4 servings · Active: 15 min · Total: 15 min
Ingredients
1 bunch collard greens, stems removed, leaves sliced into thin ribbons
1 bunch rainbow chard, stems thinly sliced and leaves torn (kept separate)
2 tbsp extra virgin olive oil or butter
3 garlic cloves, thinly sliced
Pinch of red pepper flakes
½ tsp Baja Gold sea salt
⅓ cup crème fraîche
Zest of 1 lemon, plus 1 tbsp juice
Pinch of freshly grated nutmeg
Freshly cracked black pepper
Method
Start with the collards. Heat the oil in a large skillet over medium heat. Add the collard ribbons, chard stems, and salt, and cook 5-6 minutes, tossing often. Collards are sturdier, so they need a head start.
Add the garlic and red pepper flakes for 30 seconds.
Wilt the chard. Add the chard leaves and toss 2-3 minutes until just wilted.
Make it creamy. Take the pan off the heat and stir in the crème fraîche, lemon zest and juice, and nutmeg. Season with pepper and serve right away.
Plating
Spoon a generous swoosh of shallot purée onto each warm plate and fan the sliced steak over it. Pile the mushrooms and onions on top or alongside, and add a mound of crispy potatoes and a scoop of the creamy greens. Finish everything with a spoonful of the steak's pan butter and a pinch of flaky salt.
Sourcing (essential picks)
Grass-fed steak — 100% grass-fed and grass-finished, from a local regenerative ranch, Alderspring Ranch, White Oak Pastures, or US Wellness Meats. Look for deep red meat and visible marbling
Beef tallow — render your own from grass-fed suet, or US Wellness Meats
Bone broth — homemade from grass-fed bones, or Bonafide Provisions (organic, sold frozen)
Shallots, onions, and garlic — organic, hardneck garlic
Wild mushrooms — from a farmers' market, a reputable forager, or a local specialty mushroom grower (maitake, oyster, and shiitake are beautifully cultivated). An honest note: only eat foraged mushrooms identified by an expert
Baby potatoes — organic, firm, with no green spots
Collard greens and rainbow chard — organic, from a farmers' market
Fresh herbs (rosemary, oregano, thyme, parsley) — organic
Crème fraîche — organic when you can find it; Bellwether Farms, or homemade by stirring 2 tbsp cultured buttermilk into 1 cup raw or low-temp pasteurized cream and leaving it at room temperature 12-24 hours until thick
Grass-fed butter and ghee — organic, cultured butter from 100% grass-fed cows, raw butter from a local dairy, or Ancient Organics ghee
Sherry vinegar — organic when available; Vinagre de Jerez DOP
Lemons — organic (you're using the zest)
Whole nutmeg, black peppercorns, and red pepper flakes — organic and non-irradiated
Extra virgin olive oil — organic, single-estate, harvest-dated within the past year, in dark glass
Baja Gold sea salt for cooking; fleur de sel de Guérande or Maldon for finishing
Storage
Cooked steak: Refrigerated up to 3 days. Slice it cold for salads, or warm it gently in a skillet with a little butter
Shallot butter purée: Refrigerated up to 5 days. Rewarm gently with a splash of broth
Mushrooms and onions: Refrigerated up to 4 days
Crispy potatoes: Refrigerated up to 4 days. Reheat at 425°F for 6-8 minutes to recrisp
Creamy greens: Refrigerated up to 3 days. Rewarm gently over low heat
Leftover transformations: Slice cold steak over greens with the mushrooms and a dollop of purée for a hearty lunch salad; fold leftover potatoes, mushrooms, and onions into pastured eggs for a steakhouse breakfast hash; stir leftover shallot purée into a little bone broth for a quick, silky soup.
Support for the Female Infradian Rhythm
This is a deeply grounding, mineral-rich plate, especially restorative during the menstrual and luteal phases. Grass-fed beef delivers heme iron (the body absorbs about 15-35% of heme iron, compared with roughly 2-20% of plant iron), plus B12, zinc, and creatine for menstrual iron replenishment. Collards and chard bring calcium, magnesium, folate, and vitamin K, and collards' glucosinolates support estrogen metabolism through Phase 2 liver detoxification. Potatoes offer steady, satisfying carbohydrate that's especially welcome in the luteal phase. Mushrooms add B vitamins and selenium, and the butter and crème fraîche bring fat-soluble vitamins A, D, E, and K2.
Nourishment Notes
Grass-fed beef — heme iron, B12, zinc, creatine, carnitine, CLA, and complete protein. Grass-fed beef carries more omega-3s and a better omega-6 to omega-3 ratio than feedlot beef.
Shallots and onions — quercetin, prebiotic fibers, and organosulfur compounds. Slow cooking turns their sharpness sweet and mellow.
Wild mushrooms — ergothioneine (an antioxidant found in mushrooms in far higher amounts than in any other food), beta-glucans for immune support, B vitamins, copper, and selenium.
Baby potatoes — potassium, vitamin C, and B6. Cooled and reheated potatoes form resistant starch, which feeds your gut bacteria.
Collard greens — calcium, vitamin K, folate, and glucosinolates (the precursors to sulforaphane and DIM).
Rainbow chard — magnesium, vitamin K, and betalains in its colorful stems.
Crème fraîche — cultured cream with fat-soluble vitamins and K2. The lemon's vitamin C also helps your body absorb the greens' plant iron.
Fresh rosemary, oregano, and thyme — rosmarinic acid, carnosic acid, carvacrol, and thymol.
Grass-fed butter and tallow — CLA, K2, butyrate, and beta-carotene.
Bone broth — gelatin, glycine, and minerals.
Sherry vinegar and lemon — acetic acid for blood-sugar balance, plus vitamin C and d-limonene.
Extra virgin olive oil — oleic acid and polyphenols.
Baja Gold sea salt — over 90 trace minerals.
— Anna aka Food Marshall