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Low Carb OMAD NY Strip Dinner Recipe

Gluten Free
Lunch
Main Dishes
★★★★☆
4.9/5
(2313 reviews)
By Zylo Nutritionist Team
Low Carb OMAD NY Strip Dinner
Zylo Recipes

Description

Experience a deeply satisfying and richly flavored meal reminiscent of a classic steakhouse with this recipe. At the heart of the dish is a generous New York strip steak, about 10 ounces, cooked to your precise preference. The steak is seared to create a beautiful crust, then finished with a fragrant herb butter that melts into every crevice, enhancing the natural savory notes of the beef.

Alongside the steak, you'll find tender broccoli florets, roasted in the oven until they are slightly charred and perfectly crisp-tender. The roasting process brings out the natural sweetness of the broccoli, complementing the richness of the steak. To complete the meal, enjoy a soft, airy bread roll, baked in the style of a muffin.

Its light, spongy texture is the perfect counterpoint to the steak and broccoli. The roll is generously crowned with a thick layer of whipped honey butter, adding a touch of sweetness and luxuriousness that elevates the entire dish. The combined flavors and textures create a truly indulgent and comforting experience.

For best results, use a meat thermometer to ensure your steak is cooked to your desired doneness. Aim for 125°F for rare, 135°F for medium-rare, 145°F for medium, 150°F for medium-well, or 160°F for well-done. Whether you prefer to flip your steak once or multiple times during cooking is entirely up to you.

A single flip helps to maintain even spice distribution and ensures a juicy, evenly cooked center. Multiple flips, on the other hand, encourage the development of a deeply caramelized crust on the exterior, creating layers of crispy, flavorful fat. Either way, you're in for a treat.

Preparation Time

Prep Time
4 h 25 min
Cook Time
30 min
Total Time
4 h 55 min

Nutrition Information

Per 1 serving serving
C
Calories
850 Kcal
C
Carbs
10 g
Fi
Fiber
5 g
Sugar
5 g
P
Protein
85 g
C
Fats
55 g
Saturated Fats 25 g
Unsaturated Fats 25 g
Cholestrol 200 mg
Sodium 500 mg
Potassium 800 mg
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Ingredients

    1.
    New York Strip Steak
    New York Strip Steak
    10 oz
    2.
    Olive Oil
    Olive Oil
    1 tsp
    3.
    Salt, sea salt
    Salt, sea salt
    0.5 tsp
    4.
    Black pepper
    Black pepper
    0.25 tsp
    5.
    Thyme, dried
    Thyme, dried
    0.25 tsp
    6.
    Garlic powder
    Garlic powder
    0.25 tsp
    7.
    Flaxseeds Or Flax Seeds Whole Or Ground
    Flaxseeds Or Flax Seeds Whole Or Ground
    0.5 tbsp, ground
    8.
    Water
    Water
    1.5 tbsp
    9.
    Almond flour
    Almond flour
    3 tbsp
    10.
    Salt
    Salt
    1 dash
    11.
    Baking soda
    Baking soda
    0.13 tsp
    12.
    Raw egg
    Raw egg
    1 large
    13.
    Broccoli, raw
    Broccoli, raw
    5.5 oz
    14.
    Olive Oil
    Olive Oil
    1 tsp
    15.
    Seasoned salt
    Seasoned salt
    0.5 tsp
    16.
    Black pepper
    Black pepper
    0.25 tsp
    17.
    Garlic powder
    Garlic powder
    0.25 tsp
    18.
    Olive Oil
    Olive Oil
    1 tsp
    19.
    Red wine vinegar
    Red wine vinegar
    2 tsp
    20.
    Lemon juice
    Lemon juice
    0.5 each - juice from one lemon
    21.
    Butter, unsalted
    Butter, unsalted
    1.5 tbsp
    22.
    Rosemary, fresh
    Rosemary, fresh
    1 g
    23.
    Butter
    Butter
    2 tbsp
    24.
    Cream Heavy Whipping
    Cream Heavy Whipping
    0.5 tsp
    25.
    Honey
    Honey
    0.25 tsp

Instructions

    1.
    Prepare the steak by rubbing it with olive oil. Season one side with sea salt, pepper, thyme, and garlic powder. Cover and marinate in the refrigerator for at least 4 hours, or preferably overnight. If short on time, you can skip the marination.
    2.
    Preheat oven to 350 degrees. In a small dish, combine ground flax and water; set aside to thicken. In a bowl, sift together almond flour, salt, and baking soda. Once the flaxseed mixture has thickened, add it to the bowl with one egg and mix until a loose batter forms. Spray a muffin tin and fill each cavity to the top with batter. Bake for 30 minutes, or until the top is bouncy and a toothpick comes out clean.
    3.
    Chop a head of broccoli into medium-sized florets and place in a mixing bowl. Add olive oil, seasoned salt, pepper, and garlic powder; mix until the florets are coated. Arrange the broccoli on a sheet tray and bake for 30 minutes, until tender with golden edges. Since both the bread muffin and broccoli cook at the same temperature, you can bake them together.
    4.
    While the muffin and broccoli are baking, heat olive oil in a cast-iron skillet on high heat. Place the cold steak in the pan, seasoned side down, and cook until the seasoning is golden and the meat is seared. Flip and sear the other side, then reduce heat to low. Add red wine vinegar and lemon juice to the skillet to infuse the steak. Once the steam settles, add butter and a sprig of rosemary.
    5.
    Let the butter melt while the rosemary infuses it. Use a spoon to baste the steak with the melted butter as it cooks to your preferred doneness. Set the cooked steak aside to rest. For the honey butter, whip softened butter in a stand mixer until smooth. Gradually whip in heavy cream until light and creamy. Whip in honey and serve the honey butter on your bread muffin alongside the steak and broccoli.