My husband has been in the hospital the last few days for some tests. Running back and forth, I’ve been eating pretty simply most nights. I had thawed half a sirloin the morning he went in, and just HAD to cook it tonight. So this quick, effortless dinner was what sounded good tonight. Not what I had originally planned to do with the sirloin (cube and add to a leftover pot of chili), but this just sounded better for some reason. So I thought I’d share this “recipe”, if you can call it that, with my readers. This dish is suitable for all phases of Atkins, Keto diets, and Primal-Paleo as well.
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Note: I ate 3 of these with the guacamole shown, but I had not eaten all day long and was ravenous when I got away from the hospital today. Probably most would only need two of these to fill up, especially if serving with a more substantial side veggie.
1 lb. lean raw beef sirloin (or chuck or round steak)
3 oz. onion, sliced and separated into rings
8 slices low-sodium thick-slice bacon (I use Walmart’s ‘Great Value’)
2 T. bacon grease
DIRECTIONS: Preheat oven to 375º. After trimming all visible fat from the edges of the piece of meat, cut the lean muscle meat into 8 long strips. Mine ended up being about 1/2″ wide and 4-5″ long, although all were not all perfectly equal in size/weight. Life is not so perfect. 🙂
Melt 1 T. of the bacon grease in a pan over high heat. Sear both sides of the meat quickly until they begin to brown. Remove the pieces to a waiting plate. In the same skillet, melt the remaining tablespoon bacon grease over medium to high heat. Make 1 cut in each of the onion rings so they will be long, snake-like pieces when cooked. Place the onions in the hot skillet of bacon grease and brown them, stirring often, until they begin to caramelize. Turn off heat.
Working on a cutting board or counter, take 1 piece of meat, lay 1-2 long slices of onion on top and angle wrap the piece with bacon. I did this by laying the meat on the board, topped with the onion pieces, and then started the bacon wrap at one end on top and slightly lifting the “log” with onion just enough to bring the bacon underneath the log. Then I pulled the bacon around the top again, then underneath again and so on until the steak log was wrapped. I did not secure the bacon with toothpicks, but you can if you prefer. If you try to just roll the bacon on the outside of the meat, the onion will keep trying to fall off as you roll (which I discovered the hard way). Place the wrapped log so the bacon end(s) are face down if possible, onto a waiting baking pan that is lightly oiled (or use parchment or a silicone sheet). Repeat for the other 7 steak logs, placing them on the baking pan as well. Pop into 370º oven for about 30 minutes, but watch them! Ovens vary. Yours may take 5 minutes less or 5 minutes more cook time. Remove and serve with a nice guacamole salad as shown or your favorite veggie side.
NUTRITIONAL INFO: Makes 8 steak logs, each contains:
145 calories, 8.72 g fat, 0.85 g carbs, 0.11 g fiber, 0.74 g NET CARBS, 15.22 g protein, 124 mg sodium