Grass fed steak with four different veggies

Once in a while, we like a good steak. A good steak to us is a grass-fed, fatty one. The fat is what makes your steak juicy and flavourful. Grass fed animals produce omega 3 rich fatty acids in their meat. In other words, these fats are good for you!

My mother – bless her – hated to see blood on a plate, so she cooked our steaks until they resembled rubber soles. Back then, I hated steak because it was so hard to swallow. I chewed until I could discreetly remove the ball of dry meat from my mouth and into the garbage bin.

Luckily, all that has changed. I found out that it is, in fact, a crime to serve your steak well done or cooked through! In Mechelen, we are blessed with a great meat restaurant, and we go there just to sample the rare steaks that are difficult to get a hold of in regular supermarkets.

Anyway, Delhaize has some good options. These were vacuum sealed, good looking steaks from Normandy grass fed cows:

Grass fed steaks

I paired the steaks with four different vegetables: white cabbage, carrots, endive and mushrooms. The mushrooms are not pictured here because it was a last minute decision to fry them with the steaks. A great decision though, because now we had a side of crunchy vegetables, and a side of juicy vegetables.

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The time to make your slaw is when your steaks are resting. You should let them come to room temperature before frying, for at least ten minutes or more. I used three carrots, one white cabbage and an endive for a crunchy slaw. It wasn’t hard work, because I have a food processor on my trusty Kenwood cooking wonder, thank god!

It made a huge bowl of vegetables, enough for two days actually. So, you could adjust if you want to be more efficient than me, or you could do like I do and take the leftover slaw with you for lunch the next day.

The Kenwood also allows me to quicky make something that more or less resembles mayonaise to add to the coleslaw. I also added some lovely soft raisins, freshly chopped parsley and a few walnuts. It really is a great thing to have a well stocked pantry.  I should definitely make you a list of what’s in my pantry later!


Ingredients for this tuesday night dinner:

  • Two quality steaks.
  • Butter and / or olive oil.
  • 3 carrots, one small white cabbage and one endive for the basic slaw. Raisins, parsly and walnuts are optional. This makes enough for four people, or for dinner and lunch the next day.
  • Garlicky mayonaise with paleo ingredients: 3 egg yolks, mustard, white vinegar, garlic clove, salt, avocado oil and walnut oil – sauce also optional, you could substitute simply with a mixture of olive oil and lemon juice.
  • Mushrooms for frying with the steaks – optional last minute extra veggie!


  • Take the steaks out of the fridge 15 minutes before baking.
  • Meanwhile, chop your crunchy veggies and prepare the slaw by mixing cabbage, carrots and endive.
  • Prepare the garlicky paleo mayonaise if you like to add it to your slaw, or use as a sauce for your steaks:
    Mix three egg yolks with mustard and a clove of garlic in a blender or food processor. When these are emulsified, add salt, a little water, a little vinegar, and then avocado and walnut oil until you are satisfied with the taste and quantity.
  • Add fresh parsley, walnuts and raisins to the slaw after adding the mayo or vinaigrette (mixture of oil and vinegar or lemon juice).
  • Fry your steaks in a hot pan. For a better taste, try not to use a non stick frying pan. Heat your pan well. I like to use both butter and olive oil.


  • Fry until they are done to your taste, depending on the size and thickness of the steaks. Let them rest for a little while so as to even out the juices in the steak.
  • While they rest, you can fry some mushrooms and shallots in the fat from the steak. It makes a delicious topping.

Gert liked it enormously. He didn’t even ask for potatoes 🙂


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