Image: Brittany via Eating Bird Food

Ingredients:


  • 2 porterhouse steaks, left at room temperature for 20 minutes
  • small amount of coconut oil, for rubbing
  • pink Himalayan salt, to taste
  • 3 tablespoons coconut oil
  • 4 large parsnips, cut into batons

Directions

  1. Rub the steaks with coconut oil and season with salt and pepper.
  2. Cook the steaks to your liking, then rest them on a chopping board, covered with foil, for 10 minutes.
  3. While the steaks are resting, heat the 3 tablespoons of coconut oil in a pan over a high heat and shallow-fry the parsnip batons until golden brown.
  4. Using tongs, place the parsnips on some paper towel to drain any excess oil.
  5. Season with salt.
  6. Serve the steaks with the parsnip chips and your favourite salad.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.