2 large portobello mushroom
6 ounces steak
2 TBS tamari sauce (or soy sauce)
2 TBS olive oil
1 tsp coconut oil or butter
1 garlic clove, minced
2 ounces blue cheese
1/4 tsp pepper
1/4 cup beef broth
Celtic sea salt and pepper to taste
Heat oven to 400° F. Lightly grease medium baking dish; place mushroom caps in dish, gill-side down. Place steak in shallow dish. Combine Tamari sauce, 2 TBS olive oil and garlic in small bowl. Brush half the mixture over both sides of mushroom caps. Pour remaining mixture over steak, turning to coat all sides.
Bake mushroom caps 15-20 mins or until tender but not limp, turning once. Halfway through baking mushrooms, remove steak from marinade; reserve marinade. Heat 1 tsp coconut oil in medium skillet over medium-high heat until hot. Cook steak 4 minutes or until browned on one side. Turn; add mushroom stems to skillet and cook until done to liking (or a little under...it will continue to cook). Remove from pan and cut into strips.
Turn oven on broil. Place the steak on top of the mushroom, gill side up. Top with remaining marinade and blue cheese. Broil for 3-4 mins or until cheese melts. Makes 2 servings.
NUTRITIONAL COMPARISON (per serving):
Traditional Steak Sandwich = 520 calories, 25 carbs, 1 fiber
"Healthified" Sandwich = 440 calories, 9 carbs, 1.5 fiber
