Low-Carb Lesson #40: Grilled Steaks With Lemon-Chive Butter

Low Carb Cooking 101: Low-Carb Lesson #40: Grilled Steaks With Lemon-Chive Butter

I’m ready for spring. No, I’m actually ready for summer. I want to grill out and have delightful meals on the patio, punctuated by the cries of the birds and cooled by soft breezes. Unfortunately, when I got up this morning, the outside temperature was 22 degrees, and it wasn’t much warmer inside since I’d forgotten to turn the furnace back on. (Boy, did I catch what for from my family for that!)

No matter what the outside temperature is, I’m going to prepare a summer meal this evening. I’ll use the broiler instead of the grill (since I’m not a complete fool) but it will be a summer meal!

And right after we eat I’m going to crawl under the electric blanket.

Here’s this evening’s simple menu:

• Grilled Steaks With Lemon-Chive Butter
• Lemony Green Beans
• Field Of Greens Salad

Here’s the shopping list for the meal. You may very well already have some of these things on hand:

• 4 well-trimmed beef rib eye or boneless top loin steaks, 1″ thick
• mixed salad greens
• frozen cut green beans
• 1 small jicama
• chopped walnuts
• slivered almonds
• butter
• 8 ounces Gorgonzola cheese
• sugar free apple cider drink mix
• raspberry vinaigrette salad dressing
• fresh lemon juice
• fresh or dried chives
• salt
• pepper

Here’s the game plan:

The Crispy Zapples must be made a couple of days ahead of time to allow the flavor to penetrate the jicama. Store the Zapples in the refrigerator until just before making the Field Of Greens Salad.

About 45 minutes before you want to serve the meal, set the table and fill the water glasses. Put the Field Of Greens Salad together in salad bowls or on salad plates. Put the salads in the refrigerator to keep them chilled while you complete the rest of the meal.

Preheat the broiler or grill. If broiling the steaks, cover a broiler pan with aluminum foil. (Covering the broiler pan with aluminum foil makes cleanup easier.)

Place the steaks on the broiler pan or grill. While the steaks are cooking, begin cooking the green beans in a saucepan atop the stove.

Turn the steaks.

When the green beans are crisp-tender, remove them from the saucepan and melt the butter, adding the almonds and seasonings.

Remove the steaks from the grill or boiler and put them on the dinner plates. Put the green beans back in the saucepan with the seasoned butter. Toss the beans with the seasoned butter and almonds to coat them thoroughly.

Serve the green beans alongside the steaks, bring out the salads, and sit down to a well-deserved, relaxing meal.

And, finally, here are the recipes:

Grilled Or Broiled Steaks With Lemon-Chive Butter Recipe

• 2 to 4 well-trimmed beef rib eye or boneless top loin steaks, 1″ thick
• 2 tablespoons butter, melted
• 1 tablespoon chopped chives
• 1 teaspoon fresh lemon juice
• salt and pepper (to taste)

Grill or broil the rib eye steaks, uncovered, 11 to 14 minutes for medium-rare to medium doneness, turning occasionally.

Meanwhile, combine the butter, chives, and lemon juice. When the steaks are done, drizzle them with lemon/chive butter. Serve immediately.

Serves 4.

Lemony Green Beans Recipe

• 2 cups whole frozen cut green beans
• 1 tablespoon butter
• 3 tablespoons slivered almonds
• 1 – 2 tablespoons lemon juice (to taste)
• 1/8 teaspoon salt

Bring 1 cup of water to a boil in a small saucepan. Add the green beans. Cover and cook over medium heat 5 to 6 minutes or until the beans are crisp-tender. Drain, and transfer the beans to a serving dish. Cover and keep warm.

Melt the butter in the same saucepan; stir in the almonds. Cook over low heat for 2 minutes, or until the almonds are very light brown. Stir in the lemon juice and salt. Spoon over the green beans.

Serves 4.

Field Of Greens Salad Recipe

• 8 cups mixed salad greens
• 1/2 cup chopped walnuts
• 1 cup Gorgonzola cheese, crumbled
• 1 cup diced Crispy Zapples (see recipe below)
• raspberry vinaigrette salad dressing (to taste)

In a large bowl, combine salad greens, walnuts, cheese, and Zapples. Toss with raspberry vinaigrette, and serve.

Makes 4 servings.

Crispy Zapples Recipe

These turn out nice and crunchy, just like real apples!

• 1 cup boiling water
• 2 – 3 packets sugar free apple cider drink mix
• 2 packets Splenda
• 1/4 teaspoon apple pie spice
• 1 small or medium jicama, peeled and diced into bite-sized pieces (***See note.)

Place the peeled and diced jicama in a jar or plastic container with a tight-fitting lid.

Dissolve the sugar-free apple cider drink mix, Splenda, and apple pie spice in the hot water. Pour the mixture over the apples. Add enough water to just cover the jicama pieces.

Put lid on jar or plastic container tightly, and shake to combine all the ingredients. Put the jar or plastic container in the refrigerator for two or three days to allow the jicama pieces to absorb the flavors of the sugar-free apple cider drink mix, Splenda, and apple pie spice.

To serve, remove the Zapples needed from the jar or plastic container with a fork or slotted spoon.

Zapples will keep up to two weeks tightly covered in the refrigerator.

***Note: Peeling jicama is not fun, but you can accomplish it with a minimum of frustration and swearing by remembering that you cannot peel it round and round like an apple.

Peeling jicama is much easier if you slice a thin slice off the top and bottom of the jicama, then use a sharp knife to loosen thin strips of the peel, beginning at the top or bottom. When you have enough peel loose, put down the knife and pull downwards on the peel. You should be able to pull off substantial strips of peel this way, although you’ll be darn lucky if you can get it all by working from one end.

When you have removed as much peel as you can from one end of the jicama, flip it over and repeat the process from the other end.

Use the knife to remove any remaining peel, then rinse off the peeled jicama before slicing or dicing.