There is nothing that makes my husband happier than a great cut of red meat sizzling in the oven broiling or on a bbq grill. I have to admit that years ago (back in high school and college) I was a full fledge vegetarian. I enjoyed my non-meating lifestyle, but over time I became anemic and wasn’t eating healthy at all. Now that I am older and cooking for the two of us, weight training and needing more iron in my diet, I do make red meat 1-2 times a week. Most of the time I go for grass fed organic ground beef, but sometimes I like a piece of steak. Tonight we made a delicious steak dinner for two that is ketogenic friendly (low carb, high fat, moderate protein).
I typically buy filet mignon steak because it is less fatty than some other cuts and it has a great flavor. I also like that it is a bit softer (less tough) piece of meat so I got 2-3 pieces to make from my local Stop & Shop butcher. I also like to broil my steak in the oven using the disposable baking trays to make clean up super easy.
To marinate my steaks:
- 2-3 tbsp of extra virgin organic olive oil
- Pink Himalayan sea salt
- McCormick Grill Master Rosemary & Herb seasoning
- Ground black pepper
Place the beef filet mignon on the unheated rack of the broiler pan. Using the following timings, broil the meat, turning once halfway through the broiling time:
For a 1-inch filet cut, broil 12 to 14 minutes for medium rare (145 degrees F) or 15 to 18 minutes for medium (160 degrees F).
I also love to pair my dinner with a healthy salad, filled with vegetables and also black olives which are a healthy fat. I love red bell peppers, cucumbers, romaine lettuce or spinach and then for my dressing I use organic apple cider vinegar and some italian herb seasonings. Apple cider vinegar has so many great healthy benefits including aiding in digestion and lower blood sugar.
For vegetables I always go with something green which has lots of fiber and nutrients; like green beans. To make mine I use a sprinkling of Bragg’s nutritional yeast seasoning (it has a bit of a buttery and cheese taste which is delicious) and then I bake them in the oven with a bit of free range chicken broth to keep them from drying out.
This is a very simple and clean meal but really tasty! As you can see it also looks really pretty on a dish with the brown and green bold colors. The meat comes out absolutely amazing in the broiler in the winter time, but in the summer I always make my meat on an outside grill.
For two people this dinner is so easy and costs about $30-$40. I like my meat medium well and my husband likes his medium so you can see a little pink but not too much.
Tip: Do not cut into your meat as soon as you take it out of the oven. Allow it to sit for 5-8 minutes to allow the juices and flavor to really set in. If you cut into it right away your steak will dry out. I learned this from Bobby Flay 🙂
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