Paleo Salisbury Steak
Servings Prep Time
7steaks 5minutes
Cook Time
Servings Prep Time
7steaks 5minutes
Cook Time
For the steak:
  • 2lbs ground beefgrassfed
  • 1cup spinachfinely diced
  • 1 egg(s)
  • 1tsp garlicminced
  • 1tsp Himalayan pink salt
  • 1TBSP thymedried
  • 1/2tsp sagefresh, rubbed
  • 1/4tsp marjoramground
  • 1/4tsp peppercorns, blackground
  • 2TBSP Coconut Ghee
For the gravy:
  • 4TBSP Coconut Ghee
  • 1 onion, redthinly sliced
  • 1/2 red bell pepperthinly sliced
  • 2cups sliced crimini mushrooms
  • 1cup broth(beef)
  • 1/4cup coconut milk
  1. Place all ingredients for the patties in a large bowl, except the PrimalFat Coconut Ghee, and mix well by hand. Then, form into patties (you should be able to make seven).
  2. In a large skillet, heat 2 tbsp. of PrimalFat Coconut Ghee over medium-high heat. Place the patties into the hot melted ghee — you want the pan to be very hot and sizzling. Cook for a few minutes per side; the beef should be browned on both sides.
  3. When done, set the patties in a tray and keep them warm in the oven while you make the gravy.
  4. Melt more PrimalFat Coconut Ghee over medium heat in the same pan you just used to cook the patties. Add the onions, bell pepper and mushrooms in the ghee until tender, about 7-8 minutes.
  5. Add the beef broth and deglaze the pan (scrape all the bits off the bottom of the pan from cooking the steaks). Bring to a boil and add the coconut milk and pepper. Mix well and bring back to a boil. Turn the heat down until the gravy is just simmering.
  6. Keep simmering and reduce the gravy by frequently stirring for about 10 minutes, until the sauce starts to thicken.
  7. Serve the steaks with the gravy ladled over the top and some of your favorite vegetables on the side.