I had two New York Strip steaks I thawed tonight and decided to make my Steak Diane recipe, but decided a bit of creamy cheese on top might be nice. GOOD decision, as it was indeed a delicious addition to the wonderful flavor of parsley and mushrooms. I served roasted asparagus on the side. A meal fit for a king, it was. This entree goes together so fast (a wonderful week-night dinner!), I actually had to wait a few minutes on my asparagus to get tender which caused some of my liquid in the griddle to evaporate. Could have added a little water or bouillon, but instead melted a wee bit more butter, which did the trick. If the calories and fat numbers below are too high for your diet, use smaller portions of meat and less butter when preparing this tasty dish. This is suitable for all phases of Atkins provided you omit the wine for Induction Phase. It is suitable for Keto diets and Primal as well. Omit cheese for Paleo.
Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included). Chef George Stella also brings you a wealth of delicious recipes you will love! Order yours TODAY! from Amazon or our direct order site: amongfriends.us/order.php.
20 oz. lean, trimmed steak (I used NY Strip Steaks)
2 T. unsalted butter
1 4-oz can sliced mushrooms, undrained
¼ c. white wine (omit if still on Induction)
2-3 shakes each sea salt and coarse black pepper
3/4 c. parsley, chopped
Sprinkle fresh lemon juice (maybe 1 tsp.)
6 T. shredded white cheese (I used Monterrey Jack)
VARIATION: Make classic Steak Diane by omitting cheese. For a totally different dish, make Chicken Diane using seared, skinless/boneless chicken breasts instead of beef.
DIRECTIONS: Trim outer fat off the steaks. Laterally slice them into 4 thinner pieces. Pound on both sides to tenderize a bit. In a griddle or skillet, melt 2 T. of the butter over high heat. Sear the meat on both sides until done and browned to your liking. Remove meat to a waiting platter. In the hot griddle, add the rest of the butter to melt, the mushrooms with their liquid, parsley, lemon juice, wine, salt and pepper. Simmer just until parsley goes limp. Place steak strips back in the pan a couple minutes and sprinkle about 1½ T. cheese over each. The heat of the meat will melt by the time it is at table. When serving, dip 1/4 of the parsley-mushroom mixture/sauce over each portion. Serve with your favorite green side dish.
NUTRITIONAL INFO: Makes 4 servings, each contains:
569 calories, 47 g fat, 2.72 g carbs, 1.10 g fiber, 1.62 g NET CARBS, 30.4 g protein, 417 mg sodium