Low Carb Steakhouse Flank Steak w Asparagus Twisties

Name: Low Carb Steakhouse Flank Steak w Asparagus Twisties
Prep time: 144 min
Cook time: 35 min
Total time: 179 min
Yield: 1
Cuisine: keto
Ingredients: Beef Flank Steak; Olive Oil; Salt; Black Pepper; Worcestershire Sauce; Garlic; Almond Flour; Baking Powder; Mozzarella Cheese; Cream Cheese; Raw Egg; Asparagus, Raw; Bacon; Water; Unsalted Butter; Rosemary, Fresh; Thyme, Fresh

353 ratings

Low Carb Steakhouse Flank Steak w Asparagus Twisties dish

Prepare Time 144 minutes

Cook Time 35 minutes

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. ### Cast Iron Vs. Non-Stick Pans Cast iron pans are the tried-and-true way to cook any protein to perfection. There is simply no competition. However, cast iron pans require a lot more special care and cleaning than your regular pots and pans, so it’s not an ideal choice for everyone. Non-stick pans work just as well for recipes like these, but you may find yourself with longer cooking times. If your non-stick pan is a little older, you may find you don’t get that extra-crispy topping on your steak like you would if using a cast iron pan. If you prefer non-stick pans, you can keep them in prime shape by hand-washing them and avoiding soap as much as possible to keep the non-stick coating in-tact. ### Tips For The Best Steak Technically speaking, steak isn’t very hard to cook. Sprinkle on your favorite seasonings, throw it in a pan with some olive oil, and cook and flip until done! Maybe this is okay for when you’re eating alone, but adding in a few tips from a professional chef can elevate your steak game to a new level. For one, over-seasoning your steak is best. You can go heavy on the salt and seasonings for a tenderized meat that will have bursts of flavor in every bite. To achieve that charred outside and juicy inside, heat your cooking pan on a very high heat before placing your steak in. Cooking a heavily seasoned steak on high heat is what gives that blackened effect. When you flip your steak over, cook it on high heat just to sear it. Then, reduce the heat to a lower temperature to finish the cooking to your preferred level of doneness. Jessica L.

How to make Low Carb Steakhouse Flank Steak w Asparagus Twisties

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.
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.
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.
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 5x7” 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.
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.
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.
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.
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.
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 of Low Carb Steakhouse Flank Steak w Asparagus Twisties

Ingredient	Quantity
1. Beef Flank Steak	4 ounce
2. Olive Oil	¼ teaspoon
3. Salt	⅛ teaspoon
4. Black Pepper	⅛ teaspoon
5. Worcestershire Sauce	½ tablespoon
6. Garlic	½ teaspoon
7. Almond Flour	¼ cup
8. Baking Powder	⅛ teaspoon
9. Mozzarella Cheese	¼ cup, shredded
10. Cream Cheese	½ ounce
11. Raw Egg	1 large
12. Asparagus, Raw	4 medium - spear - 5 1/4" to 7" long
13. Bacon	2 slice - 6" long
14. Water	¼ teaspoon
15. Unsalted Butter	1 tablespoon
16. Rosemary, Fresh	½ gram
17. Thyme, Fresh	½ gram

Low Carb Steakhouse Flank Steak w Asparagus Twisties nutrients

caloriesKCal: 819.118 caloriesKJ: 3427.188 totalCarbs: 12.991 diabetesCarbsADA: 12.991 netCarbs: 8.237 diabetesCarbs: 8.302 fiber: 4.625 starch: 1.547 sugar: 4.852 addedSugar: 1.262 sugarAlcohols: 0.129 protein: 61.003 fat: 59.817 transFat: 1.29 monousatFat: 25.302 polyunsatFat: 6.51 omega3Fat: 0.348 omega6Fat: 6.162 saturatedFat: 23.113 cholesterol: 374.36 vitaminA: 299.599 vitaminC: 6.053 vitaminD: 1.489 vitaminE: 9.258 vitaminK: 31.73 vitaminB1: 0.367 vitaminB2: 0.948 vitaminB3: 9.518 vitaminB5: 1.983 vitaminB6: 0.744 vitaminB12: 2.93 potassium: 890.011 magnesium: 126.249 calcium: 349.126 iron: 6.715 zinc: 8.921 copper: 0.55 phosphorus: 688.364 sodium: 1069.285 selenium: 68.106 folate: 84.954 choline: 329.671 alcohol: 0 caffeine: 0 gluten: 0 manganese: 0.807 conjugatedLinoleicAcid: 0.181 phyticAcid: 277.281 xylitol: 0 isomalt: 0 sorbitol: 0 maltitol: 0 lactitol: 0 erythritol: 0 pinitol: 0 inositol: 0.121 mannitol: 0.008

Frequently Asked Questions

Author David Brown

Low Carb Steakhouse Flank Steak w Asparagus Twisties

Frequently Asked Questions

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