Low-Carb Menu: Steak, Mushrooms, and Peanut Butter Dessert
"A Dinner Fit for a King"
That is what my husband said when I placed this dish in front of him—"A dinner fit for a king." Well, I have to admit, steak is his favorite meal, but not all steaks. I found that the New York strip steak comes out more tender and juicy than the rest of the steaks, except for filet mignon, of course. There are others, but they are much more expensive.
How to Make a Steak and Mushroom Dinner
There really is no recipe for cooking a steak and mushroom dinner, but I can give you a few tips.
The sauce you see is simply butter, a little extra virgin olive oil, salt and freshly ground pepper, garlic powder, and dried parsley flakes.
- Heat it up in a small sauce pan until the butter is melted and everything is blended.
- After the steak is half-cooked, brush the sauce on each side when turning.
- You can save the rest to pour over the steak in the plate.
The mushrooms need to be cleaned, simply by rubbing the dirt off of them with a dry paper towel.
- Add the cleaned mushrooms to a hot pan with a tablespoon of butter and extra virgin olive oil. Don't season until the mushrooms are cooked or else the salt will draw out all of the juices in the mushrooms and they will be dry.
- Cook the mushrooms in a hot pan, flipping or turning them to ensure a golden and juicy mushroom.
- When the mushrooms are done to your satisfaction, then add the salt and pepper and a little garlic powder and dried parsley flakes (optional).
Dinner is ready to be served!
How Long Do I Cook the Steak?
That, of course, is personal. Everyone likes their steak cooked differently. My husband likes his steak a little more done than I do. I like to see a little more pink in mine. The steak you see below was cooked 6 minutes on each side on our grill.
It depends on how you want to see the inside and how thick the steak is. If it's a little thicker and you want it more done, then add a couple more minutes to each side. I know people who like it practically raw. Then just a minute or two on each side just to brown the outside of the steak.
Cook your mushrooms while your steak is grilling outside or even inside on your grill pan. My mother used to cook her steak in a large cast iron frying pan. It came out good, too, except no grill marks.
A Light, Low-Carb Layered Peanut Butter Dessert
Who said low-carb diets have to be boring or tasteless? This dinner proves they don't. I couldn't leave out dessert. Having a very "large" sweet tooth, I couldn't go through a day without a dessert. Not being able to eat the desserts that I ate before, due to my low-carb diet, I decided that I had to make my own.
I love peanut butter and Cool Whip, so I came up with this. My daughters and son-in-law loved it. Hope you do, too.
For the peanut butter layer:
- 1/2 cup Cool Whip, fat-free
- 1 1/2 cups almond milk, no sugar added
- 1/2 cup sugar substitute, your choice
- 1 box instant vanilla or white chocolate pudding mix, sugar-free
- 2/3 cup peanut butter, creamy
For the topping:
- 2 cups Cool Whip, fat-free
For the cream cheese layer:
- 8 ounces low-fat cream cheese, room temperature
- 2 tablespoons sugar substitute
- 2 tablespoons almond milk
- 1 1/2 cups Cool Whip, fat-free (for cream cheese layer)
- For the cream cheese layer: Mix together the cream cheese, milk and sugar substitute. Add the 1 1/2 cups of Cool Whip. Spread over the bottom of a 11x7-inch glass pan. Put in the freezer until the next step is ready.
- For the peanut butter layer: Whip the peanut butter in a bowl. Add 1/2 cup of sugar sweetener and the box of sugar-free instant pudding. Mix it until all is combined.
- When the cream cheese layer is cold, top it with the peanut butter layer. Pour the peanut butter mixture all in the middle and gently spread all over the cream cheese layer, trying not to disturb it.
- Top the peanut butter layer with 2 cups of Cool Whip, making peaks with the back of the spoon to make it look prettier. Refrigerate until ready to serve. This can be made a day ahead of time.
© 2018 Rachel L Alba