Steak Seasoning and Dairy Free Sauce
Not that you would know it (and to be honest, you probably won’t care – it’s ok, no hate felt haha!) but this post is sort of early but sort of late… You see it was meant to be posted on a Friday (about three weeks ago!!) but as usual, health got in the way and I wasn’t able to get it out when I wanted…. So instead I’m posting it today… on a Wednesday, giving you plenty of time to go out and get all the ingredients you need to make this awesome dish, then you can take part in the Friday tradition with us – yay!!!
For some strange reason, it’s become a habit in the Noodlechips household to have steak and sweet potato fries on a Friday, but it’s in no way boring because the steak (usually a venison sirloin) is seasoned with coriander, garlic and chill, accompanied with delicious seasoned sweet potato fries (can make wedges if you prefer) and served with a delicious, creamy dairy free sauce! The perfect way to start your weekend!
Macros
Steak Seasoning – base on 4 portions
Total Carbs 1.5g
Fiber 0.25g
Net Carbs 1.3g
Protein 0.33g
Fat 6.8g
Calories 66.6
Steak Sauce – based on 4 portions
(using 1 1/2 tsp Dijon and 2 garlic cloves)
Total Carbs 2.9g
Fiber 0.23g
Net Carbs 2.7g
Protein 1.2g
Fat 8.6g
Calories 87.5
- 2 Tbsp extra virgin olive oil
- 4 Garlic Cloves
- 12 Grams Chilli
- 10 Grams Coriander
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 160 ML Coconut milk
- 2-4 Garlic Cloves
- 1-2 Tbsp Dijon Mustard
- 1/2 Tsp Black pepper
- 1/2 Tsp Pink Himalayan rock salt
- Finely chop the garlic, coriander, chilli then add to a bowl. Add in the salt and pepper.
- Pour in the olive oil and stir to combine.
- Place your steaks on a plate and using a spoon, spread the seasoning onto the meat (including the underside).
- Leave the meat in the fridge (ideally overnight) to marinate.
- When ready to cook, take the steaks out of the fridge 30 minutes before cooking to allow them to come to room temperatue. (Prepare the dairy free sauce)
- NOTE: take care when cooking the steaks (e.g. make sure the windows are open) as the chilli can get up your nose and make you cough!
- The steak sauce will only take about 6-8 minutes to cook, so depending on how well done you like your steak, will depend on when you need to start cooking the sauce. I have my steak medium - rare, which is about 7 mintues, so I start to cook the sauce at the same time.
- Finely chop or crush the garlic cloves then add to a pan. Add the coconut milk, Dijon mustard, salt and pepper and stir to combine.
- Over a medium - high heat, cook the sauce for 4 minutes. It will bubble and foam up, just keep stirring.
- Turn down the heat so the sauce no longer bubbles and keep it warm until it's ready to pour over the steaks (or you can serve on the side in a small dish).
- Serve with sweet potato fries or wedges. For a lower carb option serve with a medley of greens (Kale, Cabbage, asparagus).
The steak sauce tastes great drizzled over asparagus, broccoli or a medley of greens. For some extra taste, add in 1 - 2 stock pots or pods of bone broth.
You can add in chilli, mustard seeds or any other kind of seasoning that you like.
For those who can have dairy, you can easily make this using cream.
