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

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.

KETO STEAK SAUCE

Steps:

• In a medium bowl, add the Vinegar, Lemon Juice, grated Garlic, Powdered Mustard, Soy Sauce, No Added Sugar Ketchup, Salt & Black Pepper, and Swerve Brown Sugar.
• Whisk all the ingredients together.
• Refrigerate until needed.

SALISBURY STEAK WITH WINE SAUCE

Steps:

• In a large skillet cook bacon over moderatly-high heat;cook until crisp and browned, about 5 minutes.
• Transfer bacon to paper towels and set aside; reserve drippings in the skillet.
• Core and seed the bell pepper; cut into strips, add mushrooms, onions and bell pepper to the drippings in the skillet; cook stirring frequently, until crisp tender, about 4 minutes.
• Meanwhile, shape ground beef into 4 oval steaks about 3/4 inch thick; sprinkle on both sides with salt and pepper.
• Transfer vegetables to a warm serving platter, cover and keep warm.
• Cook steaks until they are well browned, about 3 minutes on each side for medium.
• Place the steaks on top of vegetable mixture, cover, and keep them warm; add wine and thyme to the skillet
• Bring mixture to a boil, stirring and scraping bottom of skillet; pour the wine sauce over the steaks; Crumble the bacon over the sauce and Serve.

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.

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 MUSHROOM-SMOTHERED MINUTE STEAK - 5 NET CARBS

Steps:

• Season steaks with 1/4 tsp salt and 1/8 tsp pepper.
• Heat 1 tbsp butter and 1 tbsp oil in large nonstick skillet over high heat.
• Add 2 steak and sear until just cooked through, about 3 min per side.
• Transfer to plate and keep warm.
• Repeat with other steaks.
• Heat remaining 2 tbsp butter and 2 tbsp oil in skillet over high heat.
• Add mushrooms and onionl saute until golden, about 8 minute.
• Add broth, any accumulated juices from the steaks, lemon juice, paprika, remaining 1/2 tsp salt, and remaning 1/8 tsp pepper.
• Cook until sauce thickens slightly, about 3 minute.
• Pour sauce over steaks, sprinkle with parsley, and serve hot.