Keto Steak and Mushrooms

This is a fairly simple meal, but full of flavor, protein and delicious fats. Meaty sirloin steak is seared to medium-rare perfection and then topped with butter and balsamic glazed portobello mushrooms. Feel free to substitute the steak for any other steak you would prefer.

Net Carbs

3.2 g
Fiber

1.3 g
Total Carbs

4.5 g
Protein

64.7 g
Fats

44 g

682 cals

Quantity

Serving Size

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Beef Steak, Sirloin, Visible Fat Eaten

1 pound
Coarse Kosher Salt by Morton

½ tsp
Avocado Oil

1 tablespoon
Butter

½ tablespoon
Mushrooms Portobello by Melissa's

8 ounce
Coarse Kosher Salt by Morton

½ tsp
Balsamic Vinegar

1 teaspoon

Step 1

Preheat an oven to 350 F. Evenly salt the sirloin steak on both sides with ½ teaspoon kosher salt.
Step 2

Prepare a medium sized nonstick, ovenproof saute pan over high heat until hot. Add the avocado oil and swirl it around in the pan. Add the steak and turn the heat down to medium-high. Sear the steak on the first side for 3-5 minutes. Flip the steak and sear it on the other side until nicely browned. Remove to a plate.
Step 3

Add the butter and then the mushrooms which have been chopped into quarters and saute them until brown about 3-5 minutes on medium-high heat.
Step 4

Add ¼ teaspoon kosher salt and balsamic vinegar to the mushrooms and stir well.
Step 5

Push the mushrooms to the side and add the steak back into the pan. Place the entire pan in the oven and bake for 10 minutes or until the steak is medium-rare. Remove from the oven and allow the steak to rest on a cutting board for 5 minutes. Slice with a sharp knife and top with mushrooms.

Keto Steak and Mushrooms

Ingredients

Recipe Steps

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