Ingredients
Dairy-Free Cheese Sauce
- 1 ½ cups white sweet potato, peeled and chopped into 1-inch pieces
- Filtered water (enough to cover sweet potatoes for boiling, plus up to ¼ cup for blending)
- 5 oz. unsweetened coconut yogurt (additive-free)
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
Steak and Vegetables
- 1 to 1 ½ pounds skirt steak, rinsed and patted dry
- 1 tsp sea salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp extra virgin olive oil, divided
- 1 yellow or white onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
Instructions
- Make the dairy-free cheese sauce: Place the chopped sweet potato in a pot and add enough filtered water to cover. Bring to a boil and cook until the sweet potatoes are fork-tender, about 10-12 minutes. Drain well. Transfer to a high-speed blender and add coconut yogurt, nutritional yeast, and garlic powder. Blend until smooth, adding up to ¼ cup water as needed to loosen the sauce.
- Prepare the steak: Slice the skirt steak thinly into strips using a sharp knife. Season generously with 1 tsp sea salt and ½ tsp black pepper.
- Sauté the vegetables: Heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat. Once shimmering, add the sliced onions and bell peppers. Season with 1 tsp sea salt. Sauté for about 5 minutes, stirring occasionally, until the vegetables are golden brown. Remove the vegetables from the skillet and set aside.
- Cook the steak: Add the remaining 1 tablespoon of olive oil to the hot skillet. Once shimmering, add the sliced steak. Stir to coat the steak in oil. Cook without stirring for about 2 minutes per side to achieve a crispy edge. The steak will release juices; continue cooking until the juices reabsorb and the steak is cooked to your desired doneness.
- Combine and finish: Return the sautéed vegetables to the skillet with the steak. Cook together for about 30 seconds to meld the flavors. Turn off the heat. Drizzle the prepared dairy-free cheese sauce over the skillet and serve hot. Store any leftover cheese sauce in an airtight container in the refrigerator for 3-4 days.
Notes
- Make it AIP-friendly: Substitute sliced carrots and zucchini for the peppers and omit black pepper to adhere to the Autoimmune Protocol diet.
- Ensure using additive-free coconut yogurt for the healthiest, cleanest dairy-free cheese sauce.
- Use a sharp knife and slice the steak thinly against the grain for the best texture.
- This dish can be served on its own or alongside cauliflower rice for a complete paleo meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
