AIP Iron Breakfast Skillet with Beef, Calf Liver, Caramelised Plantain and Wilted Spinach
A grounded AIP morning skillet — a small portion of grass-fed beef seared alongside a few cubes of calf liver finished in bone broth, served with caramelised plantain and quickly wilted spinach. Beef, liver and spinach together carry the iron emphasis comfortably, in the simple traditional pattern AIP rests on — no eggs, nuts, seeds, grains or dairy.
- Prep
- 5 min
- Cook
- 18 min
- Total
- 23 min
- Servings
- 1
Ingredients
- 90g (raw)grass-fed beef sirloin or chuck, cubed (will yield ~65g cooked)
- 30g (raw)calf liver, cubed
- 80gripe plantain, sliced into 1-cm rounds
- 60gbaby spinach (will wilt to ~2 tbsp)
- 12gcoconut oil
- 30gbone broth (about 2 tbsp)
- 1clove (3g)garlic, smashed
- 1/2tsp (1g)dried thyme
- 1tbsp (3g)flat-leaf parsley, chopped
- 1/4tsp (1.5g)sea salt
Instructions
- 01
Pat the beef and liver dry. Season the beef lightly with salt.
- 02
Heat half the coconut oil in a small skillet over medium-high. Add the plantain in a single layer and cook 3 minutes per side until golden and caramelised. Transfer to a plate.
- 03
Add the rest of the coconut oil to the same skillet. Add the smashed garlic and thyme; stir 20 seconds.
- 04
Add the beef cubes. Sear without moving for 90 seconds, then turn and cook 90 more seconds. Push to one side.
- 05
Add the calf liver cubes to the open part of the pan. Cook 60 seconds per side — liver should still be slightly pink in the centre. Pour in the bone broth and let it bubble for 30 seconds, scraping the pan.
- 06
Off the heat, add the spinach and toss until just wilted (about 60 seconds in the residual heat).
- 07
Plate the plantain alongside the beef, liver and wilted spinach. Spoon the pan juices over the meat. Scatter parsley and a pinch more salt to finish.
Nutrition (per serving)
- Calories
- 405kcal
- Protein
- 23g
- Carbs
- 28g
- Fat
- 19g
- Fiber
- 5g
- Selenium
- 24mcg
- Zinc
- 4.4mg
- Iron
- 6.5mg
- B12
- 16mcg
- Iodine
- 2mcg
- Sodium
- 380mg