Ghee, I Love Forgotten Favorites


Have you ever taken a break, whether intentionally or unintentionally, from a particular ingredient? When you reincorporate it into your diet do you experience a renewed wow factor and appreciation for it? This exact phenomenon happened to me.

I reincorporated ghee into my diet. I predominantly use ghee when cooking eggs. Since I have moved from eggs and potatoes to smoothies and smoothie bowls for breakfast due to the season I no longer had a use for ghee. That is until I switched my meal prep menu.

I try to update my menu every two weeks to keep things excited not only for my customers but for me as the cook. Last week I added a garlic butter steak offering. I decided to use ghee as my butter in this recipe for its enhanced nutty, full bodied flavor.

Contrary to my younger years I am not a huge carnivore. I enjoy meat based dishes once, at most twice, a week with a heavy helping of greens on the side. Yet, when I took a bite of this flank steak cooked in ghee, garlic, and herbs, I was in heaven. The steak was cooked to a perfect medium and the flavors of the marinade with the buttery, garlicky base paired perfectly.

In theory I understand why people maintain strict diets and eat the same foods on a loop but to me there is nothing better than rotating your ingredients. Whether you do it based on season, cycle syncing, a whim, it doesn’t matter just experiencing the fresh flavors of a forgotten favorite ingredient is enough to bring joy to a week.

Check out the recipe below and let me know what you think once you taste it! It is definitely a great recipe for meal prep or to add some wow factor to special night in.

Garlic Butter Steak and Potatoes

A paleo twist on a carnivore classic

  • Prep Time: 40m
  • Cook Time: 10m
  • Total Time: 50m
  • Serves: 2
  • Yield: 2 plates
  • Category:


  • 1 tablespoon olive oil
  • 1/3 cup soy sauce
  • 1 tablespoon hot sauce
  • 1 teaspoon salt and pepper
  • 1 flank steak (cut into strips)
  • 3 tablespoons garlic, minced
  • 2 tablespoons ghee
  • 3 teaspoons each of thyme (minced), rosemary (minced), dried oregano, and dried basil
  • 1 teaspoon red pepper flakes


  1. Mix the first 5 ingredients together as a marinade and refrigerate for 30 minutes to overnight (I did 30-45 minutes and it was delicious)
  2. Add ghee to a medium/high heat pan and melt completely
  3. Add minced garlic to the pan and sautee until fragrant
  4. Add half the herbs to pan for 30 sec to a minute until fragrant
  5. Add the marinated flank steak strips in an even row in the pan. Cook for one minute per side, or more depending on your done-ness preference. (reserve marinade)
  6. Remove steak and either top with reserved marinade
  7. Top with remaining herbs and red pepper flakes. Serve with rosemary potatoes and veggies of choice!
  8. Enjoy!



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