VEGETABLE STEAK MELT
An easy supper with with lots of vegetables. So tasty and satisfying - something quick and easy to whip up when time is a factor. I made something similar with chicken (without the mushrooms) and it was really popular. So, I got to thinking that it might be nice to do something with steak as well for steak lovers out there. The steak was so good that I found it hard not pick out the steak and mushrooms before I called my husband to dinner. How naughty and inconsiderate is that....resist the temptation!
1 lb rib-eye steaks (0.45 kg)
Seasoning salt, to taste
Black pepper, to taste
2 tbsp bacon fat (30 mL)
1 lb mushrooms, sliced (0.45
kg)
2 small green peppers,
chopped
1 small yellow pepper,
chopped
1 small red pepper, chopped
Seasoning salt, to taste
Black pepper, to taste
1 cup grated Cheddar cheese
(250 mL)
In
nonstick frying pan, in 1 tbsp (15 mL) bacon fat, cook steaks on medium high
heat until seared on both sides, then reduce heat to medium low and continue to
flip frequently until the insides are still slightly pink, or as pink as you
like your steak to be. While they are cooking, sprinkle with seasoning salt and
black pepper on both sides. Leaving a bit of pink allows for a more tender
steak. Cut steaks into thin strips.
In
nonstick frying pan, in 1 tbsp (15 mL) bacon fat, fry mushrooms until turning
brown. Add 1 tbsp (15 mL) bacon fat and green
peppers, yellow and red peppers and stir-fry until as tender as desired. Sprinkle
with seasoning salt and pepper, to taste. Add steak strips and toss. Sprinkle with Cheddar cheese. Place lid on pan to allow cheese to
melt. Serve.
Yield: 3 servings
1 serving
460.1
calories
47.0
g protein
24.2
g fat
3.5 g fiber
11.2
g net carbs
For other great Low-Carb, Gluten-Free
recipes by the team & me:
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