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Paleo Steak And Sweet Potato Bites

Start to Finish: 1 hour (20 minutes active)


  • One 10-ounce grass-fed New York strip
  • 3 tablespoons grass-fed ghee
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 medium sweet potato, sliced into 10 medallions
  • 1 tablespoon salt
  • 1 medium head of cauliflower, sliced into 1/2-inch steaks
  • 1 tablespoon avocado oil


  1. Preheat oven to 325 degrees.
  2. Add potatoes and cauliflower side by side in a roasting pan, drizzle with avocado oil, and roast for 40 minutes.
  3. Heat a cast-iron skillet on low to medium heat and add 1 tablespoon of ghee. While your skillet heats, salt both sides of the steak liberally and pat dry.
  4. Cook steak for 3-4 minutes, or until juice begins to pool on the top of the steak. Flip your steak, add rosemary and thyme, and then cook for another 3 minutes while basting the ghee in the pan over the top of the steak.
  5. Remove steak from the pan, cover loosely with foil and let rest for 10 minutes.
  6. Remove cauliflower steaks from the oven and run them through a blender or food processor until fluffy and creamy.
  7. Add 2 tablespoons of melted ghee to the mixture as the food processor runs. Add a teaspoon of water at a time, as needed, until cauliflower reaches a mashed-potato consistency.
  8. Slice meat into 10 pieces.
  9. Assemble sliders: Layer roasted sweet potatoes with a dollop of mashed cauliflower and top with a piece of steak.

Makes: Serves 10

Nutritional Information (Per Serving):

  • Calories: 143
  • Protein: 7g
  • Carbs: 6.6g
  • Fiber: 1.2g
  • Sugar: 1.6g
  • Net carbs: 5.4g
  • Fat: 11g
  • Saturated Fat: 4.6g
  • Polyunsaturated Fat: 0.2g
  • Monounsaturated Fat: 1g
  • Cholesterol: 22.5mg
  • Salt: 33.2mg
  • Potassium: 150mg
  • Vitamin A: 9%
  • Vitamin C: 21%
  • Iron: 46%