A craveable keto dinner delivering creamy-crisp contrast and satisfying fats.
Makes 4 servings
Seared strip steak:
- 4 New York strip steaks
- 1-1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons oil
- 2 tablespoons butter
- 3 garlic cloves, peeled, lightly smashed
- 4 sprigs fresh thyme or 2 sprigs rosemary
Pat steaks dry and season all over with salt and pepper. Let sit at room temperature 20–30 minutes.
Heat a large skillet over medium-high until it’s very hot (just starting to smoke), 3–5 minutes. Add the oil and swirl to coat. Lay steaks in the pan (work in batches if needed). Press gently for good contact. Sear 2–3 minutes without moving until a deep brown crust forms. Flip steaks and add butter, garlic, and herbs. Tilt the pan and baste the steaks with butter for 1–2 minutes.
If the steaks are thick and the outside is dark before the inside is ready, reduce heat to medium or transfer the skillet to a 425 degrees F oven for 3–6 minutes.
When steaks are at desired temperature, transfer to a warm plate, spoon any cooking liquids over the steaks, and rest 5–10 minutes. Serve whole or sliced.
Cheesy mashed cauliflower:
- 1 large head cauliflower, cut into florets
- 2 tablespoons unsalted butter (or oil)
- 2 ounces cream cheese, softened
- 1–2 garlic cloves, smashed/minced
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons Parmesan, grated
- 1/2–3/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 2–3 tablespoons milk, half-and-half, or cream, as needed
- Optional: chopped chives or parsley, for garnish
Place cauliflower in a steam basket over 1 inch of simmering water, cover, and cook 10–12 minutes. Drain and return cauliflower to empty pot over low heat for 1–2 minutes, stirring, to evaporate excess moisture.
Add butter, cream cheese, and garlic. Mash with a potato masher until mostly smooth. Stir in cheddar and Parmesan cheese until melted. If it is too thick, add a splash of milk or cream to reach your desired texture.
Add salt and pepper to taste and top with herbs (optional).
Barbecue-spiced green beans:
- 1 pound green beans, trimmed
- 2-1/2 teaspoons oil, divided
- 1 tablespoon barbecue spice mix:
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground allspice
- Pinch ground cinnamon
In a small bowl, combine all spices for the barbecue rub; set aside. Heat a large skillet over medium-high until hot. Add 2 teaspoons olive oil and the green beans. Cook, stirring just once or twice, until the edges pick up some char, about 3 minutes.
Lower heat to medium. Sprinkle the barbecue spice blend over the beans and drizzle with the remaining 1/2 teaspoon oil. Toss to coat and cook 2–4 more minutes, until beans are crisp-tender.
Cucumber, tomato, and feta salad:
- 3 tablespoons oil
- 1-1/2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1 small garlic clove, finely grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 medium cucumbers, diced
- 1 pint cherry or grape tomatoes, halved
- 1/4 small red onion, thinly sliced
- 3 ounces feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
In a large bowl, whisk together the oil, vinegar, oregano, garlic, salt, and pepper.
Add cucumbers, tomatoes, and red onion to the bowl. Toss to coat. Gently fold in the feta cheese and parsley. Let sit 5–10 minutes so the flavors mingle, then serve.