Serves 1

We chose to pressure cook our steak because doing so creates the most tender texture, but you can cook it in a skillet before sautéing the cabbage, too! Coconut aminos gives this recipe a depth of flavor and creamy avocado pairs perfectly with the slight crunch from cabbage.

Prep Time: 5 minutes
Cooking Time: 20 minutes

Ingredients:
Steak:
1 tablespoons ghee or butter
4 ounces of flank steak
1 teaspoon sea salt
½ teaspoon cracked black pepper
½ teaspoon garlic powder
½ cup bone broth
Cabbage:
1 tablespoon of ghee or butter
2 cups coleslaw mix
½ teaspoon sea salt
¼ teaspoon cracked black pepper
½ teaspoon garlic powder
1 tablespoon coconut aminos
1 tablespoon olive oil
½ medium avocado, peeled and diced

Instructions:

In a pressure cooker, add ghee or butter and flank steak, seasoning with sea salt, black pepper and garlic powder. Pour in bone broth and cook on high pressure for 5 minutes with the valve set to sealed and then let the steam release naturally for 10 minutes.

Heat ghee or butter in a skillet on the stove set to medium-low heat.

Add coleslaw mix and sauté with sea salt, black pepper, garlic powder and coconut aminos until heated through, about 5 minutes. Stir in olive oil and diced avocado and remove from the heat.

When the steak is done cooking, remove from the pressure cooker and dice in small bite-sized pieces, serving tossed in the cabbage mixture.

Enjoy!

Calories: 761
Carbs: 19
Net Carbs: 12
Protein: 27
Fat: 64