Serves 4

Our recipe for Creamed Spinach and Grilled Ribeye is perfect for your 4th of July, all you’ll need is a cast-iron skillet to prepare both recipes and you can make them over the grill or on stovetop. We’re adding our 4th of July Broccoli Salad to this to complete the holiday menu, hope you enjoy!

Prep Time: 5 minutes
Cooking Time: 15 minutes

Ingredients:

Creamed Spinach:
1 tablespoon ghee or butter
1 medium yellow onion, peeled & chopped
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 cup sliced cremini mushrooms
3 cups frozen spinach
4 tablespoons mayonnaise
Grilled Ribeye:
12 ounces of beef ribeye
2 tablespoons avocado oil
1 tablespoon coconut aminos
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 tablespoon dried mushroom powder
Garnish:
4 tablespoons avocado oil

Instructions:

Marinate your ribeye in 2 tablespoons avocado oil, sea salt, black pepper, garlic powder and mushroom powder for 15 minutes or up to overnight prior to grilling.

Heat a cast-iron skillet to medium heat. Add ghee or butter and sauté onion in sea salt, black pepper and garlic powder until soft, about 5 minutes.

Add sliced mushroom and continue to sauté until the mushroom is soft, about 5 minutes.

Add frozen spinach, allowing the water from the spinach to evaporate, and sauté until everything is warm and soft, about 3 minutes.

Remove from the heat and stir in mayonnaise.

Increase the cast-iron skillet to medium-high heat. Add the ribeye and set in the pan, not moving once in the pan. Allow to sear for 2.5 minutes per side.

Remove from the skillet and place on a cutting board. Slice in strips and garnish with a tablespoon of avocado oil.

Serve between 4, storing any leftovers in the fridge for up to 3 days.

Enjoy!

Creamed Spinach:
Calories: 189
Carbs: 10
Net Carbs: 5
Protein: 6
Fat: 16

Grilled Ribeye:
Calories: 318
Carbs: 1
Net Carbs: 0
Protein: 17
Fat: 20