Ginger-Herb Steak and Veggies

Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 4 servings


  • 6 tablespoons grass fed butter melted
  • 1 clove garlic minced
  • 1/4 cup chopped chives
  • 1 medium orange juiced
  • 4 teaspoons ground ginger
  • sea salt and freshly ground black pepper to taste
  • 8 petite sirloin steaks
  • 2 cups broccoli florets
  • 4 cups sliced Zucchini
  • 1/2 small onion chopped
  • 2 cups bone broth
  • 2 tablespoons ghee


  • In a large bowl, add the next 6 ingredients (grass fed butter through pepper); mix well and submerge steaks in mixture. Cover bowl and let sit overnight in the refrigerator, or at room temperature for 1 hour.
  • In a large pot, add broccoli, zucchini, onion and bone broth. Over medium-high heat, bring to boil and stir occasionally for 10 minutes, or until veggies are softened. Remove from heat, season with salt and pepper to taste, and set aside.
  • In a large skillet, heat the ghee over medium-high heat.
  • Place marinated sirloin steaks into the hot skillet and cook for 3 to 5 minutes per side, or to desired doneness. Set aside 4 steaks for lunch the next day (Chopped Marinated Steak and Olive Salad). Serve remaining steaks with veggies.


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