A Little About The Recipe: Zero Carb Simple Sirloin Steak
Paleo, paleo-ish, whole30 and Atkins’ dieters of any phase can enjoy a good sirloin steak any night of the week with a sheer multitude of side dishes – don’t ever feel the need to limit yourself! However, here are my recommendations.
I would heartily suggest Mashed Cauliflower as an easy go-to side. Whatever diet you follow, this would work for you. Just go ahead and drizzle those pan juices right over the mash for extra flavour as well.
For more individual suggestions, I will start with the paleo lifestyle first and point you towards Autumn Roasted Veggies, which are sweet and filling, or Creamy Parsnip and Leek with Ginger, which is my favourite side dish ever. Whichever you choose they are both thoroughly warming in this colder weather.
Plainer veggies like Roasted Brussels Sprouts or Salty Broccoli Bites would be great for Atkins’ maintenance dieters. While the Salty Broccoli Bites are great for Atkins’ Induction phase as well. Along with a couple of fried eggs, you would have a whole meal for under 9g of total carbs, and egg yolk is great to dip anything in to.
Keto dieters need to be a little wary when it comes to beef. It’s quite naturally high in protein. Not that it should ever stop you indulging, but it’s best to add in something in a bit fatty. Keto Bacon and Cheese Topped Mashed Cauliflower and/or a dollop of Easy Homemade Mayonnaise for example.
As always, feel free to ignore any suggestion I make and indulge in whatever you want.
And Here It Is: Zero Carb Simple Sirloin Steak
Zero Carb Simple Sirloin Steak
- 2 sirloin steaks , they should be around 225g or 8oz each and about 2cm (3/4 inch) thickness
- 1 tbsp ghee (other fats to use are lard and butter, I don't recommend olive oil but the choice is yours)
- 1/4 tsp salt , use more if you like salt
- 1/4 tsp black pepper
- Remove the steaks from the fridge about 30 mins before cooking.
- Pat dry with kitchen paper.
- Rub salt and pepper onto all sides equally, add more if desired.
- Add ghee to a frying pan and turn the hob to a medium high heat. I use the number 7 heat on mine, if it helps guide anyone.
- When the pan is as hot as it is going to be add the steaks.
- Set the timer:for rare set it for 1min 30 secsmedium set it for 2 minswell done set it for 4 mins
- When the timer finishes, turn over the steaks reset the timer for the same amount of timer depending on how 'done' you want your steak.
- When the timer rings, it's all done.
- Serve the steak in it's pan juices.
A Little About Us: Alex, Carl, Isla and Taran
I came up to my first assignment on my Teach English as a Foreign Language course and, true to form, one of my kids is now off school ill making it a struggle to get anything done. My youngest, Taran, has a cold. With all the social distancing, we have avoided catching any childhood sniffles since February. This being completely different to all previous months and years where we could barely make it a month without some sort sniffle, cough, cold or fever. With the acknowledged relationship between autoimmune diseases and over-cleanliness/sanitising and the current covid19 regulations, I worry a lot that twenty or thirty years down the line there will be a lot of horrific autoimmune disorders running rampant. A cold, while not such a nice thing to have, was a sigh of relief; if only the timing were a little better. Let’s just hope he doesn’t feel the need to pass it along!
I am still on the Atkins Diet Revolution at the moment and almost at the end of the induction phase – three pounds down and five to go. One of the best things about low carb dieting is a great steak cooked to one’s preferred perfection! Is there anything better than a nice steak? Cooked in ghee, paired up with a simple salad of lettuce and cucumber, add in some homemade mayo, and it’s a superfast meal, healthy and low in carbs. Dr Atkins would be proud!
There are other steaks, obviously, but sirloin is a good choice and my family’s go-to steak. This is because it’s more widely available in the shops than ribeye or fillet, tastes great as a quickly cooked steak, and is a bit cheaper too. Fillet and ribeye are an occasional choice, whereas sirloin can be sneaked into the food budget far more regularly. Continuing with making sure I give as much website space to the simple recipes as the fancy ones, here I present the plain and simple yet utterly delicious steak!