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THE low carb steak with onions It is a very simple dish that often goes unnoticed in low carb because it is already part of our eating routine regardless of diet. We will show you here how to make this low-carb recipe accompanied by garlic chayote.
Low carb steak with onions | Ingredients
2 steaks (I used sirloin)
1/4 red (or white) onion, sliced
1/2 tablespoon dried chimichurri ( 1, 2, 3)
1/4 cup white wine
1/2 tablespoon of butter + 1 teaspoon of lard
Low carb steak with onions | How to prepare
In a frying pan, melt the butter with the lard (the lard is to prevent the butter from burning) and add the steaks – unseasoned. Over high heat, quickly sear (see Glossary for what it means) the steaks on both sides and then sprinkle salt and black pepper on both sides. Even if you don't like rare steak, don't let it fry too much, so that it remains juicy. A juicy steak is a steak that is at least medium-rare, slightly pink in the middle. Once the steaks are cooked, remove them from the frying pan and set them aside – you can turn the oven on very low and leave them inside to wait, if you are frying several batches of steaks, so that they don't get cold.
Now you’re going to make the “bottom of the pan,” as they say, that is, use the “dirt” from the meat in the pan to flavor the sauce. In the pan with the steak, over medium heat, fry the onion slices until golden brown. If necessary, add a little more butter. Add the dry chimichurri and white wine – the latter will loosen the scrapings from the pan so they can be incorporated into the sauce. Let the liquid reduce by half. Serve the steaks with the onion sauce on top.
Low carb steak with onions | Chayote with garlic and oil
Look how easy it is: cut the chayote into small cubes, without the skin, and set aside. In a frying pan, brown the chopped garlic in a little olive oil and add the chayote cubes and season with salt. Cover with a lid. The chayote will cook until it is soft, which is quick. Check the frying pan from time to time. If the chayote starts to stick, add a little water. Serve with more olive oil. For those who like quantities, I used 1 medium chayote and 3 cloves of garlic. I added a lot of garlic; you can use less if you want.
Gordelícias has a recipe for chimichurri sauce (HERE), which is a vinaigrette made with a mix of dry seasonings. To make your dry chimichurri, follow the recipe and leave out the vinegar and olive oil. The packaging of the product I bought said to add 1 part of the mix with 1 part water and 1 part vinegar, let it soak for half an hour, and then add olive oil and salt, this will make the sauce when you are ready to use it.
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