*yields 2-3 portions

Ingredients
1 lb flank steak
1 1/2 cup brown mushrooms chopped
1 tbsp balsamic vinegar
1 tbsp olive oil
1/4 cup heavy cream
salt & pepper
2 – 3 big handfuls of fresh arugula
3 tbsp cooking oil (avocado, walnut, algae, or coconut)
1 chilli pepper seeded and thinly sliced
1 tbsp fresh parsley leaves
1/4 cup parmesan cheese grated (optional)

Instructions

1. Season both sides of the steak with salt and pepper and heat up 2 tbsp of olive oil in a large skillet over medium/high heat
2. Before you place the steak into the skillet make sure the oil sizzles. Cook the meat for 3-5 minutes per side for medium rare. Transfer on a plate and let it sit for at least 5 minutes before slicing. Slice it thin.
3. Use the same skillet to cook the mushrooms. Add the tbsp of olive oil and add the chopped mushroom and chili pepper into the pan and cook over medium heat for about 5-6 minutes until brown.
4. Mix in the balsamic, add salt and pepper and then take it off the heat. Add the heavy cream.
5. I suggest to add the arugula right into the pan with the cream and mushrooms and mix until coated, then transfer onto plates, place the meat on top, garnish with fresh parsley and parmesan cheese.

Macros Per Portion (3 total) (includes the parmesan cheese):
Calories: 440.3
Carbs: 4.7 g
Net Carbs: 4 g
Fat: 25.4 g
Protein: 49.4 g