I’ve never cooked with tequila before, but I like margaritas, so I thought it was high time I give it a whirl. This rib steak, which I was originally just going to butter sear tonight, transformed in my skillet into a delicious, saucy dinner my husband and I just loved! I served this with steamed cauliflower and fresh green beans. Omit the tequila if still in the initial Inducation phase of Atkins. Suitable for all other phases of Atkins and Keto diets.
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16 oz. rib-eye steak, cut into three portions (or other tender cut of beef)
1 clove garlic
3 T. unsalted butter
2 T. canned green chiles, undrained
1 c. rich beef broth
1/3 c. heavy cream
Dash each salt and coarse black pepper
1 oz. tequila (I used Hornitos)
¼ c. chopped cilantro
DIRECTIONS: Mince garlic and rub both sides of the meat with it. Melt the butter in a large, non-stick skillet. Sear the steaks on both sides until done to your liking. Add all remaining ingredients except cilantro. Remember to omit the tequila if still in Induction. Reduce to low heat and simmer about 5-7 minutes for flavors to blend. Add cilantro and simmer 1 minute longer. Remove meat to temporary plate. Pour sauce into a serving platter. Place meat on top and serve at once.
NUTRITIONAL INFO: Makes 3 servings, each contains:
34 g fat
1.13 g carbs, 0.4 g fiber, 1.9 g NET CARBS
48.1 g protein
443 mg sodium