Low Carb Grilled Steak With Red Wine Sauce 0 Net Carbs Recipes

GRILLED STEAK WITH RED WINE SAUCE

Steps:

• Combine all seasoning ingredients. Set steaks out to reach room temperature. Brush oil on both sides of the steaks and press seasoning mixture into all areas of steaks. Set aside and prepare the grill.
• Heat grill to 450 - 475 degrees F. When the grill reaches temperature and steaks are room temp, sear steaks on the hottest part of a grill and grill 2 to 4 minutes. Rotate steaks a quarter-turn and grill another 2 to 4 minutes. Flip steaks to the other side and grill for 2 to 3 minutes rotate 1/4 turn and grill another 2 to 3 minutes. (The second side takes less time.) At this point, move steaks to a cooler area of the grill and continue cooking until your preferred doneness. Test the internal temperature for doneness with an instant-read thermometer.
• Allow steaks to rest 5 minutes before cutting.
• Start Sauce while steaks are grilling and resting.

LOW CARB GRILLED STEAK WITH RED WINE SAUCE - 0 NET CARBS

Steps:

• In large ziplock bag or large bowl, mix wine, oil, garlic, italian seasoning, salt, cumin, and pepper.
• Place steak in the bag (or bowl), seal, and refrigerate for 2-8 hours.
• Start the grill.
• Remove steak from marinade, reserve marinade, and grill steak 4 min per side or to your preferred level of doneness.
• While steak is grilling, heat marinade and butter in a skillet over high heat, stirring occasionally, for 5 min or until sauce reduces by about half.
• Serve steak, spooning sauce over each serving.

LOW CARB STEAK AND ONIONS - 0 NET CARBS

Steps:

• Heat butter and oil in large skillet over med heat.
• Cook onion for 4 min, stirring.
• Meanwhile, sprinkle steak with salt and pepper.
• Turn the heat to high, move onion to the edge of the skillet, and place steak in the middle.
• Cook steak for 8 min or to your preferred doneness, turning once.
• Top each steak with onions.

RIBEYE STEAK WITH RED WINE SAUCE - ATKINS - 5 NET CARBS

Steps:

• Note: If you have access to fresh herbs, add some chopped tarragon or rosemary to the sauce (optional).
• Heat 2 tbsp oil in large heavy skillet over med-high heat, until hot, but not smoking.
• Lower heat to med, add one steak and cook for 6 min each side for medium.
• Remove the steak from skillet and keep warm. Repeat with remaining 2 tbsp oil and second steak.
• Add butter to skillet and heat until the foam subsides.
• Add garlic and shallots, cook, stirring for about 5 min, until shallots are transparent.
• Add the wine, broth, pepper, and salt, and bring to a boil, scraping up any browned bits from the bottom of the pan. Lower the heat and simmer for 3 minute.
• Slice steaks into thin strips and top with the wine sauce.
• Serve immediately.

LOW CARB SPICED STEAK TIPS - 0 NET CARBS

Steps:

• Pour worcestershire sauce over steak tips in a bowl.
• Turn steak pieces in marinade to cover all sides.
• Cook immediately, or if you have time, cover the bowl and refrigerate for up to 8 hours.
• When ready to cook, start grill.
• Grill for 4 min per side until done.

LOW CARB BISTRO FLANK STEAK - 0 NET CARBS

Steps:

• Combine wine, rosemary, oil, mustard, splenda, worcestershire sauce, and garlic in large resealable plastic bag.
• Seal bag and knead to mix marinade.
• Add steak, reseal bag, and turn to coat. Refrigerate at least 4 hrs, but preferably overnight.
• Prepare medium-high heat grill; oil grill rack.
• Remove steak from marinade and season on both sides with salt and pepper.
• Discard the marinade or boil it for 3-4 min to serve with steak.
• Grill steak until done to taste, about 5 min per side for med-rare.
• Transfer steak to cutting board and let sit 10 minute.
• Thinly slice diagonally across the grain.