Pan-seared Steak with Cilantro Sauce
The recipe makes 4 servings
4 (6oz/170g each) sirloin or ribeye steaks, at room temperature
Salt and freshly ground black pepper
1 ½ Tbsp (20g) extra light olive oil (or avocado oil)
4 garlic cloves, peeled and cut in half
2 Tbsp (28g) unsalted butter
1 cup (16g) cilantro (leafy parts only)
2 (28g) jalapeño peppers, seeded and roughly chopped
2 (6g) garlic cloves, minced
2 Tbsp (28g) extra-virgin olive oil
1/4 cup (38g) crumbled feta cheese
2 Tbsp (28g) mayonnaise
1 lime, zest, and juice
To garnish (optional):
1 ripe avocado, diced
1 red jalapeno pepper, seeded and finely chopped
Pat the steaks with paper towels and season generously all over with salt and pepper.
Heat oil in a large heavy bottom skillet (preferably cast iron) over medium-high heat. Add the steaks and cook for 3 to 4 minutes, or until browned, then flip over and cook for another 3 to 4 minutes (the cooking time will depend on the thickness of the steaks).
Reduce heat to medium, add butter and garlic cloves and cook, spooning the butter over the steak. to the desired doneness.
Transfer the steaks to a plate or a cutting board, tent with aluminum foil, and let rest for 7 to 10 minutes.
For the cilantro sauce, combine all ingredients in a blender or food processor and blend until combined. Taste and adjust the seasoning.
To serve, slice the steaks against the grain and spoon over the sauce.
Nutritional breakdown per serving (the recipe makes 4 servings)
2.4g Total Carbs
2.04g NET Carbs