On the LCHF (low carbohydrate, high fat) diet, your dinners can be similar to the way you already eat…just leave out the starchy sides. You can replace potatoes and rice with mashed or grated cauliflower, replace pasta with zucchini noodles or spaghetti squash, and add decadent, fatty sauces to fill you up and keep you satisfied. Scroll down for an easy and delicious way to fix steak. Here are a few ideas to get you started. And if you’re at a total loss as to what to make for dinner, there’s always bacon and eggs!
- Steak with Mushroom Sauce (see recipe below) and mashed cauliflower with butter
- Pan-seared flank steak on mixed greens with Béarnaise sauce
- Roasted turkey breast and kale sautéed in olive oil
- Turkey cutlets with lemon-butter sauce and roasted asparagus
- Tofu, snow peas, and bean sprouts stir-fried in coconut oil
- Chicken and broccoli stir-fried in coconut oil and braised bok choy
- Broccoli and cheddar soup with bacon and green salad
- Baked salmon with Dijonnaise sauce and sautéed zucchini
- Baked halibut with roasted Brussels sprouts
- Fish “tacos” in lettuce leaves with salsa, guacamole, cheese, and sour cream
- Spaghetti squash with meatballs and parmesan cheese
- Spaghetti squash with ground beef, mushrooms, and sour cream
- Zucchini noodles with peanut sauce and shrimp
- Zucchini noodles with Bolognese sauce
- Chicken alfredo on summer squash noodles
Steak with Mushroom Sauce
Sometimes, you just crave a big, juicy steak. Luckily, this steak with a hearty mushroom gravy has very few carbohydrates! Enjoy to your heart’s content!
Serves 2
Prep time: 10 minutes | Cook time: 25 | Total time: 35 minutes
5.2 grams total carbs / 4.1 grams net carbs
- 4 tablespoons olive oil or butter
- 2 NY strip steaks (8 ounces each)
- 4 ounces Portobello mushrooms, sliced
- 4 ounces white mushrooms, sliced
- 1 shallot, thinly sliced
- 1 teaspoon tarragon
- ¼ cup balsamic vinegar
- ½ cup beef broth
- 1 teaspoon sea salt
- Heat 2 tablespoon of oil or butter in a large skillet over high heat.
- Season the steaks with salt and sear for 4 minutes on each side over medium heat.
- Remove the steaks from the pan, and cover.
- In the same pan, sauté the shallot in 2 tablespoons oil or butter until translucent.
- Add the mushrooms and tarragon and sauté until the mushrooms begin to soften, about 5 minutes.
- Add the balsamic vinegar and broth. Cook until the liquid is reduced by half, about 8-10 minutes.
- Serve the steaks topped with the mushroom sauce.
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