Low Carb Steakhouse Flank Steak w Asparagus Twisties
Impress your guests or just yourself with this complete Keto steakhouse meal! Fatty flank steak is marinated in simple flavors and seasonings. What turns this steak into a restaurant-worthy main course is the cooking method. In this recipe, you’re directed on how to properly cook the steak in a cast-iron pan, finishing the meat off with a caramelized coating of herb butter. Rosemary and thyme are suggested for this portion of the recipe, but you’re welcome to use fresh sprigs of your favorite herbs, like basil or sage. Served on the side are the Carb Manager Asparagus Twisties. Asparagus is a classic side dish in steakhouse meals, but these veggies have a Keto twist! You can make this meal for one, double the servings to make enough for your date, or quadruple the servings for Keto meal prepping.
How to Make It
Step 1
Prepare the flank steak first for marinating. Lay your steak on a clean, flat surface. Run the steak down with the olive oil and loosen up any strings of fat in the meat. Sprinkle the salt and pepper over the steak. Then, transfer the steak to a Ziploc bag and add in the worcestershire sauce and minced garlic. Seal the bag and rub the marinade all over the steak. Set the bag of marinated steak in your refrigerator for at least 2 hours, but you can marinate overnight as well.
Step 2
While the steak is marinating and before you bake the asparagus twisties, you’ll need to make the Fathead dough. In a mixing bowl, whisk together the almond flour, baking powder, and a pinch of salt. In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Melt the cheeses together in 30-second increments until you can stir them together. While the cheeses are warm, stir half an egg into them. Add the mixture to your bowl of dry ingredients.
Step 3
Use a wooden spoon or your hands to mix and fold the Fathead dough together. Mix until the dough picks up all the almond flour and there are few to no white streaks in the dough. Transfer the dough to plastic wrap and flatten the dough into a rectangle. Wrap the dough tightly in plastic wrap and store in your refrigerator for at least 1 hour.
Step 4
Once the dough has chilled for an hour, you can prepare the twisties. Preheat an oven to 350 degrees. Roll the chilled dough out between two pieces of parchment paper to a 5×7” rectangle. You can trim away any rough edges to have an even rectangle, but perfection isn’t required here. Slice the rectangle into long, ¼-inch thick strips – one for each asparagus twistie.
Step 5
Return the sliced strips of Fathead dough to your refrigerator to keep them cool. Meanwhile, arrange your asparagus stalks on a clean surface. Cut away any hard purple ends of your asparagus. Additionally, cut strips of bacon in half lengthwise, so you have long strips of bacon approximately the same length as the strips of Fathead dough. One by one, wrap a strip of bacon around a stalk of asparagus until it’s completely wrapped.
Step 6
Pull a strip of Fathead from your refrigerator and gently wrap it around the bacon-wrapped asparagus. Repeat this process until each piece of asparagus is wrapped in bacon and a strip of dough. Arrange the finished asparagus twisties on a sheet tray lined with parchment paper. Whisk together the remaining half of the egg with the water, and brush the egg wash liberally over the twisties. Bake the tray of asparagus twisties for 30-35 minutes, no flipping required. You can rotate your baking tray to ensure even baking in your oven about halfway through the baking time.
Step 7
While the asparagus twisties are baking, you can cook your steak. Heat a cast-iron or non-stick pan over high heat on your stove (cast-iron is best for this recipe). Once the pan is hot and smoking, place the steak in the pan with any extra marinade leftover in your Ziploc bag. Cook for about 4-5 minutes, or until the steak is charred on one side. Flip the steak, and cook it to your liking, but medium-rare to medium is recommended.
Step 8
After you flip the steak, during the final 2-3 minutes of cooking, reduce the stove heat down to medium-low. Add your butter into the pan over on one side, placing 2-3 sprigs of herbs on top of the butter. Let the butter melt and turn golden over the herbs. Tilt your pan to one side to gather the melted herb butter, and gently spoon the hot butter over the top of your steak as it finishes cooking. Continually spoon the butter over the steak as to top becomes crispy and caramelized.
Step 9
Let the steak rest for at least 5 minutes. You can either slice the steak or serve it as a whole piece with 4 asparagus twisties. You may also pour any extra herb butter from your pan over the dish for extra flavor. Enjoy as a hot dinner or portion into meal prep containers for your Keto meals.
Ingredients
- Beef Flank Steak
4 ounce
- Olive Oil
¼ teaspoon
- Salt
⅛ teaspoon
- Black Pepper
⅛ teaspoon
- Worcestershire Sauce
½ tablespoon
- Garlic
½ teaspoon
- Almond Flour
¼ cup
- Baking Powder
⅛ teaspoon
- Mozzarella Cheese
¼ cup, shredded
- Cream Cheese
½ ounce
- Raw Egg
1 large
- Asparagus, Raw
4 medium – spear – 5 1/4″ to 7″ long
- Bacon
2 slice – 6″ long
- Water
¼ teaspoon
- Unsalted Butter
1 tablespoon
- Rosemary, Fresh
½ gram
- Thyme, Fresh
½ gram