Grass-fed beef steaks can be a little tough as they are so lean. But grilled grass-fed T-bone steaks with a nice marinade on them usually get nice and tender. Hubby usually has a baked potato with his; I often have fried radishes & caramelized onions, as it reminds me of potato hash browns. And of course, you can’t go wrong serving a nice salad with grilled meat. This is a very simple marinade I think my readers will enjoy. The spices give it a distinct Asian flavor. This recipe is suitable once you reach Atkins Phase 2 OWL, as the bit of white wine is not allowed on Induction. It would be acceptable for Paleo-Primal only if you consume small amounts of wine. Of course, leaving out the wine is always an option. As grass-fed beef can be a little tougher than grain-raised beef, I would not recommend cooking grass-fed beef well-done or you are going to be doing A LOT of chewing. 🙂
Many more delightful recipes can be yours when you order Jennifer Eloff and friends’ latest best-selling cookbook series LOW CARBING AMONG FRIENDS. There currently are 5 volumes but they are available individually. Jennifer, Chef George Stella and other talented cooks are sharing some of their tastiest low-carb creations. Order yours TODAY, in regular or coil binding, from Amazon or direct.
DISCLAIMER: I am not paid for this book promotion or for the inclusion of my recipes therein. I do so simply because I have all 5 volumes and KNOW they are GREAT cookbooks!
2 1″ thick steaks (I used grass-fed T-bone (each was 14-oz bone-in; yield=10 oz. meat)
3 T. coconut aminos, tamari, or low-sodium soy sauce
2 T. olive oil
2 oz. white wine (omit if still in Atkins Induction)
1 clove garlic, minced
½ tsp. ginger, minced
1/8 tsp. crushed red pepper
1/4 tsp. coarse black pepper
1 tsp. toasted white sesame seeds
1 tsp. black sesame seeds (optional)
DIRECTIONS: Mix the two types of sesame seeds with the red and black pepper in a saucer. Poke the meat a few times with an ice pick, knife or kitchen fork to allow marinade to penetrate the meat a bit. Pound the sesame seed/pepper blend onto the surface of the meat either with the butt of your palm or a meat tenderizer mallet. Place the steaks into a glass marinating dish. Now add the coconut aminos (or soy sauce), wine and olive oil to the container. Add the minced ginger and garlic. Mix it up a bit and then, using a basting brush, drizzle the marinade over the meat carefully trying not to disturb the spices on the surfaces. Cover and marinate for 4-5 hours in the refrigerator. Remove steaks 30 minutes before ready to cook to bring them to room temperature. While they come to room temp, prepare your charcoal fire. When coals are white-hot, cook the steaks for about 7-8 minutes per side for medium to medium rare as shown above (or until done to your liking).
NUTRITIONAL INFO: Naturally, not all the marinade is absorbed by the meat and consumed. I show the total carbs for the marinade below, but you can assume around ½ g. net carb is consumed on the marinade.🙂
Yields 2 adult servings (charcoal-grilled steak is the one time I indulge myself). Each 10 oz. serving of steak contains:
21.4 g fat
3.9 g carbs, 2.1 g fiber, 1.8 g NET CARBS (around ½ g net carb is actually consumed)
62.8 g protein
948 mg sodium
81 mg potassium
13% RDA Vitamin E, 10% iron and 10% manganese