Ingredients:

Steaks:

• 4 top sirloin steaks (4 ounces each), about 1 inch thick, at room temperature
• Coarse salt and fresh ground pepper, to taste
• 2 tablespoons dijon mustard, divided
• 2 tablespoons butter, divided

Bourbon Sauce:

• 1/3 cup bourbon
• 1/4 cup low sodium soy sauce
• 1 teaspoon low sodium Worcestershire sauce
• 1/4 cup packed light brown sugar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 2/3 cup half and half (or evaporated milk or light heavy cream)
• Dried parsley for garnish

Directions:

1. Season steaks with salt and pepper; set aside for 20 minutes.
2. Rub steaks with dijon mustard.
3. Heat a large cast-iron skillet over medium-high heat.
4. Transfer steaks to heated skillet, two at a time, adding 1 tablespoon butter.
5. Cook until browned and to desired doneness, about 3-4 minutes per side for medium-rare.
6. Remove steaks from skillet; set aside.
7. Repeat with remaining steaks.
8. For the sauce, whisk together bourbon, soy sauce, Worcestershire sauce, brown sugar, basil, and rosemary in a bowl.
9. Add sauce to skillet, cook over medium heat for 2 minutes, or until slightly reduced.
10. Stir in half & half, cook until thickened.
11. Return steaks to skillet, coat with sauce.
12. Garnish with parsley. Serve.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 368 kcal | Servings: 4 servings

Hearty Skillet Chicken Pot Pie with Noodles

Ingredients:

• 2 tablespoons unsalted butter
• 1 small onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups cooked chicken, shredded
• 8 ounces egg noodles
• 1 cup frozen peas
• 1/2 cup grated Parmesan cheese

Directions:

1. Melt butter in a large skillet over medium heat.
2. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
3. Stir in garlic until fragrant, about 1 minute.
4. Sprinkle flour over the vegetables, stirring to coat.
5. Gradually whisk in chicken broth and heavy cream, bringing to a simmer.
6. Add thyme, salt, and pepper.
7. Stir in chicken and noodles.
8. Reduce heat, cover, and simmer until noodles are tender, about 8-10 minutes.
9. Stir in frozen peas and Parmesan cheese until heated through and cheese is melted, about 2 minutes.
10. Serve immediately.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 540 kcal | Servings: 4 servings

INGREDIENTS LIST FOR THE STEAK AND POTATOES
1 1/2 lb (650g) flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak … )
1 1/2 lb (650g) baby yellow potatoes, quartered
1 tablespoon olive oil
3 tablespoons butter, divided
5 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
Salt and fresh cracked pepper
Crushed red chili pepper flakes, optional
The marinade
1/3 cup soy sauce (or coconut amino for paleo and gluten-free)
1 tablespoon olive oil
1 tablespoon hot sauce (we used Sriracha)
Fresh cracked pepper

DIRECTIONS
To prepare the garlic butter steak recipe with potatoes wedges:
In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce.
Set aside and allow steak strips to marinate while you cook potatoes.
In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter.
When butter is melted, add potatoes wedges.
Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes wedges are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside.
Keep the same skillet over medium heat and add remaining 2 tablespoons butter, garlic, red chili pepper flakes, and fresh herbs.
Lay the steak strips in one layer in the skillet, keeping the drained steak marinade for later.
Cook the steak strips on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.
Right before the Garlic Butter steak is done, you can stir in the reserved marinade if you like, and cook for one minute.
Add the potatoes wedges back to the garlic butter steak pan and heat through.
Adjust seasoning with salt and pepper if necessary.
Remove from heat and serve immediately your steak and potatoes, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like.
Enjoy!