Low Carb Beef Recipes

Ingredients:

3 tbsp extra-virgin olive oil
1/2 tsp salt
2 garlic cloves, minced
1/2 tsp coarsely-ground black pepper
1 flank steak - (abt 2 1/2 lbs)
1 = (can use a sirloin steak)
1 === cumin aioli ===
1 tbsp cumin seeds
1 large egg
1 tsp dijon mustard
1/2 tsp salt
1 garlic clove, minced
1/2 cup vegetable oil
1/2 cup olive oil
4 tsp lemon juice

Instructions:

Mix the olive oil, salt, garlic and black pepper together in a small bowl.
Spread on both sides of the steak. Cover and refrigerate.

Dry-roast the cumin seeds in a small frying pan over medium heat until they
darken a shade. Remove from the heat. Finely grind half of the cumin
seeds in a spice or coffee grinder.

In a blender or food processor, combine the egg, Dijon mustard, salt,
garlic and the finely ground cumin seeds. With the motor on, add half of
the oils in a slow steady stream. Add the lemon juice and continue adding
the rest of the oil until the aioli is emulsified. If the mixture seems
too thick, add a spoonful or two of water. Scrape the aioli into a bowl
and stir in the whole cumin seeds.

Preheat the barbecue or broiler to high. Grill or broil the steak, 3 to 4
minutes on each side for medium-rare. Remove the steak from the heat and
let it rest for a few minutes. Slice very thinly across the grain and
serve with the Cumin Aioli on the side.

This recipe yields 4 servings.

Total Carbohydrates: 8.886 grams
Total Carbohydrates minus Fiber: 7.667 grams
Carbohydrates per Serving: 2.22 grams
Carbohydrates per Serving minus Fiber: 1.91 grams

Servings: 4