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Flat Iron Steak with Wild Mushroom Sauce and Herb Roasted Butternut Squash and Organic Sweet Potatoes


This recipe features the Flat Iron Steak. The Flat Iron Steak is fantastic! You can see the marbling, and you won’t believe the tenderness and richness of these steaks. The taste and texture of the Flat Iron steak are similar to a filet, but the cost is much lower. This recipe will impress company and is relatively simple to make. We use a cast iron skillet to sear the steaks quickly. Using the pan also allows for some flavor bits at the bottom of the pan we will make our mushroom sauce with. All natural flavor is what we are going for. Many sauces in restaurants are full of MSG and other fake flavors, you don’t want in your food!

We serve the meal with a roasted veggie side dish. Roasting vegetables is a restaurant secret, and the finished product is delicious. Use organic and natural ingredients if possible.

Wyoming Gourmet All Natural Flat Iron Angus Steak with Mushroom Sauce/ Paleo Style

Prep Time: 40 minute



  • Four all natural Flat Iron steak brought to room temperature
  • One teaspoon of organic coconut oil
  • Pink Himalayan sea salt and fresh ground pepper .. about 1/4teaspoon of each, per steak
  • Mushroom Sauce
  • 16 ounces of mushrooms, any variety you like, sliced thin
  • One and 1/2 cups of organic beef or bone broth
  • 1/2 teaspoon of fresh thyme and rosemary chopped very fine
  • One clove garlic chopped fine
  • One teaspoon of Arrowroot (paleo approved thickening agent. mix one tablespoon of water with your teaspoon of Arrow Root and stir until smooth)
  • One teaspoon of good balsamic vinegar
  • One teaspoon of each, salt and pepper to taste
  • Two tablespoons of fresh chopped parsley for plate presentation


This dish comes together quickly, so having everything prepped is important. Have your mushrooms thinly sliced and herbs chopped before you start the steaks. Also, have the roasted veggies almost done before you start your steaks.

Lightly salt and pepper your room temperature steaks. In a very hot cast iron skillet, add your coconut oil and spread evenly in pan. Keep your flame or burner temperate on medium high. In one minute add your steaks. Do not touch or turn. Let cook on one side for 4 minutes. Turn and cook another 4 minutes, for medium rare. Leave on longer for more well-done tastes. Take steaks off and place on a serving plate and cover with foil quickly, for 15 minutes. After you plate the steaks add your mushroom to your pan. Place them in a layer in your pan. Try to get each mushroom piece on the pan surface. Sprinkle the mushrooms with the fresh herbs, but not the garlic, salt, and pepper.

Do not touch the mushrooms. Let cook until the mushrooms start to brown or caramelize. Stir your mushrooms at that point and try to gather all of your steak flavor bits within the mushrooms and herbs. Cook 1 more minute and add your fresh garlic, salt, and pepper. Stir and then add your vinegar and beef both. Take your Arrowroot mixture and whisk in your mushroom sauce. Let thicken for three minutes and turn off heat. You don’t want to overcook your mushrooms, keep them meaty.

Plate each steak, top the mushroom sauce and a portion of the roasted vegetables. Sprinkle with fresh chopped parsley and enjoy.

Oven Roasted Herbed Butternut Squash and Organic Sweet Potato

Prep Time: 60 minute

Servings: 4


  • One medium butternut squash peeled, seeded, and cut into medium chunks
  • Two medium or one large organic sweet potato, peeled and cut into the same size chunks
  • Three cloves garlic chopped
  • One teaspoon each of fresh rosemary and thyme and parsley
  • One teaspoon of pink Himalayan salt and pepper
  • Three tablespoons of organic olive oil or melted coconut oil


Preheat oven to 400 degrees

On a large baking sheet put your chopped veggies, herbs, garlic and salt and pepper. Drizzle with the olive oil and with your hands toss until evenly disturbed. Bake in a 400-degree oven for 40 minutes, or until tender and some pieces nicely browned.


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