Miss Kim's Food-for-Thought: Low-carb Steak salad with onion straws.

Steak Salad

Steak salad with onion straws.

What to do with a steak? And it’s raining… So I thought I’d try a “restaurant” style cooking method so that I didn’t have to stand in the rain to use the grill. It was very good and pretty easy. The only downside was I had to wash a pan. I decided to use it for a steak salad. And I have been wanting to try making onion rings for a while now, but decided to make onion straws, since it would go better on the salad.

I also got a workout (mini) at the same time. I picked a 7-piece Le Creuset cookware for my retirement gift from AT&T and I rarely cook with it because it’s like lifting weights and I'm afraid if I drop it, I'll crack the tile floor or break a toe. But this was the perfect meal to use it because it is cast iron/enamel. The frying pan was perfect for the steaks and I used the sauce pan for the onions.

Here’s the recipe for 4:

Steaks

2 Steaks – about 1 ½” thick – 0 carbs

Garlic powder – 0 carbs

1 T Olive oil – 0 carbs

Take steaks our of the fridge about 30 minutes before cooking. Room temperature meat is necessary so you don’t dry out the outer portion of the steak while trying to get the center cooked. Sprinkle all sides of the steak with garlic powder. You can use your preferred seasonings at this time too.

Preheat oven to 400°.

Heat an oven-proof skillet over medium-high heat. When hot, add the olive oil and swirl around the bottom of the pan. Add the steaks. Let them sit there for at least a minute, it will appear to have stuck to the bottom of the pan, but as soon as it is browned, you will be able to turn it. Do the same for the other side AND the short sides too.

As soon as all sides are browned, put skillet in the oven for about 8 minutes, turning after 4 minutes for medium. If your steaks are thinner, then cook for less time. If you like them well done, then add a few minutes.

Remove steak to a cutting board and allow to rest for about 10 minutes. Slice into ¼” bite sized pieces for the salad.

Onion Straws

1 large Vidalia or any sweet onion – 12 carbs

1 egg – 0 carbs

2 T heavy cream – 1 carbs

¼ cup Bob’s Red Mill low carb baking mix* – 6 carbs

3 T Parmesan cheese, finely grated – 1 carbs

¼ tsp sea salt, fine – 0 carbs

½ tsp dried parsley – .1 carbs

¼ tsp garlic powder – 1 carbs

¼ tsp pepper – 0 carbs

Dash chili powder – or more if you prefer more spice – 0 carbs

Olive oil – about 1 cup – enough to fill 1” in a pan

*Almond flour can be substituted – adjust carb count

Total carbs – 21.1

Serves 4

Carbs per serving – 5.3

In a heavy sauce pan, place 1” olive oil over medium-high heat. Using a cooking thermometer, heat oil to 350°. This took about 10 minutes.

Mix the egg and cream - beat with a fork or stick blender.

Slice onion in half, from top to bottom, not in rings. Then slice in small wedges from top to bottom, creating sticks rather than rings. Place onion in egg/cream mixture while you prepare the breading.

If you want rings, then slice in ¼-½” slices and separate the rings.

In a separate bowl, mix together baking mix, Parmesan cheese, salt, parsley, garlic powder, pepper, and chili powder.

Using a slotted spoon, transfer onions to breading mixture, half at a time. Coat with breading and using a different slotted spoon transfer onions to hot oil, cooking only half at a time. Cook till browned and remove to a paper towel. Allow oil to come back to 350° and fry the remaining onions. Allow them to cool down before eating.

Salad

To make the salad, fill a bowl with 1 cup of your favorite lettuce blend. Add grated cheddar cheese, olives, tomatoes, and any other veggies.

Top with sliced steak and onion straws. Dressing – Blue cheese or Ranch.

Adjust total carb count according to your toppings.