Ingredients:

• 1 kilo organic top sirloin steak, cut into 2-inch cubes

• 240g sliced organic button mushrooms (cooked through — trust the process)

• 3 cloves organic garlic, minced with love

• 2 tablespoons certified organic extra virgin olive oil (plus extra for drizzling)

• 1 teaspoon organic dried basil

• 1 teaspoon organic dried thyme

• Pink Himalayan salt, to season like a boss

• Chopped organic parsley, for garnish

Instructions:

1. Marinate Like You Mean It:

In a large bowl, toss together steak, mushrooms, garlic, olive oil, basil, thyme, and a good sprinkle of pink salt.
Cover and let the magic happen in the fridge for 15–30 minutes.

2. Bring It Back to Life:

After marinating, let the bowl sit out on the counter for 15 minutes. Nobody likes cold steak on a hot grill — it’s a vibe killer.

3. Wrap It Smart (Because You’re Smarter Than Aluminium):

• Cut 4 large sheets of heavy-duty foil.

• Line each sheet with a piece of unbleached baking paper.

• Place the steak and mushroom mix onto the baking paper — this creates a protective shield, keeping your food safe from aluminium leaching when the heat kicks in.

• Wrap the baking paper loosely around the food first, then fold the foil around it to seal everything in like a little gut-friendly gift.

This way, you still get juicy, high-heat goodness without sacrificing your health for convenience.

Grill Method (for the grill gods):

• Preheat your grill to HIGH.

• Toss your sealed parcels on the grill and cook for about 10 minutes per side.

• Open carefully (they’ll be steamy and fabulous), scatter parsley like you're on MasterChef, and serve.

Oven Method (for the homebodies):

• Preheat oven to 220°C.

• Pop your foil-wrapped packs onto a baking tray.

• Bake for 20–22 minutes, or until steak hits an internal temp of 60°C (medium-rare deliciousness).

• Optional flex: open the foil during the last 2 minutes and broil for an epic char.

Serving Suggestions:

If you're wondering what to throw next to your garlic steak and mushroom goodness (since rice is officially cancelled), we’ve got you.

Serve these foil-pack legends over a fluffy bed of cauliflower rice, fresh zucchini noodles, or a handful of silky sautéed spinach.

Want something with bite? Roasted Brussels or a buttery cauliflower mash will have you feeling dangerously full without the carb crash.

Gut-friendly. Candida-safe. And zero chance of a bloat emergency.

Why It's Candida-Safe:

• No coconut aminos, no soy, no sugar, no sneaky gut-wreckers.

• Pure clean fats, anti-inflammatory herbs, and real salt for mineral love.

• Baking paper barrier = no aluminium leaching into your clean eats.

Why Grass-Fed Beef Matters (Especially When You're Healing)

Nutritional Summary (Candida-Friendly Version): 

• Calories: ~420

• Protein: ~34g

• Fat: ~30g

• Net Carbs: ~3g

• Fiber: ~2g

• Sugar: ~1g

• Sodium: ~450mg

• Potassium: ~650mg

• High in clean protein, gut-healing fats, and minerals.