Ok folks I have to apologize in advance. Since I started this blog my goal has been to post a recipe a day so that the people following along could have a simple guide to meal planning. Well today has been hectic with activities and I haven’t had any time to cook anything! (For your reference.) This is something I made a few days ago and I put it on the back shelf because it was similar to another recipe I had posted. The difference here is the prep time. No time to cook up steak for a salad? Well the answer to your problems is here… Steak Ums! Yes I know this isn’t exactly rocket science but it’s a fast meat to cook when you’re in a pinch and you want a hot salad topping. I made this salad Greek-ish and you can too.
What I like about cooking steak ums is you can throw them in a skillet (I’m in love with T Fal and their thermo spot professional cookware. It’s relatively inexpensive and everything is evenly cooked! T-fal Professional Thermo-Spot Fry Pan) with 1 tbsp of butter over medium high heat and they’re cooked in about 5 minutes. I sometimes put a little malt vinegar on the steak as it’s cooking. It gives it a nice mellow flavor. Salt and pepper the meat to taste. Place the meat over your lettuce, add your feta cheese, olives, dressing and pepperocini to the top and you’ve got a quick and easy steak salad. Enjoy!
As a guy I have an unhealthy fascination with meat. I also love mushrooms and Swiss cheese. That’s why this is one of my favorite meals. It’s finally warm out here in Pennsylvania so we used the grill for this recipe.
Your Favorite Steamed Keto Friendly Vegetables (For a Side)
Salt and Pepper to Taste
Pre heat your grill to medium heat. Tenderize your steak while the grill is heating with a meat tenderizer. This is the time to get those aggressions out! Once the steak is sufficiently punished smear enough dry rub on the steak to coat the top. Now put those bad boys on the grill and cook your steaks until the middle is only slightly pink. (Or however you prefer your meat. I like mine to bleed a little. Or use this handy Smart Digital Meat & BBQ Thermometer). When your meat is started take a small saucepan and melt one tablespoon of butter in it. Add your mushrooms, salt and pepper. Sautee them approximately 12-15 minutes or until tender. I hope you’ve been checking on the steak because it should be close to done. Remove the steaks and let them sit for 5 minutes. All grilled meat should be allowed to breathe! Now you slice down your cheese and put it on top followed by the mushrooms. Salt and pepper to taste. Serve with your steamed veggies topped with one tablespoon of butter. Enjoy!
Keto Friendly Vegetables of Your Choice (I used White Button Mushrooms)
Two Servings Low Carb Salad Dressing
Salt and Pepper to Taste
This recipe is a simple one but it’s delicious. Take one tablespoon of butter and one tablespoon of minced garlic (I use the kind from a jar.) and combine them in a medium skillet over medium-high heat. Once the butter is melted and the garlic is warmed take 4 oz of round steak (Sometimes called skillet steaks.) and use kitchen shears to cut it into strips. Place the steak into the skillet and season with pepper and some Mortons Lite Salt. Once your steak is fully cooked spread it over a bed of romaine hearts. Toss 1/4 cup whole milk mozzarella cheese over the steak. This way it gets all melty and delicious. Make sure you drain the butter/juices left in the skillet over your meat and cheese! Garnish your steak salad with whatever Keto friendly vegetables and dressing you like. I used sliced raw white button mushrooms and two servings of Hidden Valley Ranch Dressing. If you really want to kick up the flavor add a few dashes of dry spice mixture on top. I used Weber’s Kick’N Chicken in this photo for a little spice!