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The caption is really hard to write. I don’t know what is the most exciting part of this recipe.
The fact that it only has five ingredients?
The fact that it comes together in under half and hour?
The fact that it’s made in a single pan?
The fact that it’s so incredibly delicious that I should say it serves one because you’re going to want it all to yourself?
Maybe you should make it yourself and tell me what you think?
Grab your skillet to create tender and juicy bites of steak, bathed in delicious garlic butter and then tossed with fresh bites of zucchini. This is the ultimate low-carb and keto dinner recipe for busy cooks. And if you use ghee instead of butter, it's also
Whole30 and paleo friendly!
You could switch out the zucchini with mushrooms for a whole new flavour profile, just check the carb count. Enjoy!
Tip: Depending on your macros, if you need to drop the fat and calories, swap the rump steak for a leaner cut like fillet. On the contrary, to increase the amount of fat and calories, swap the rump steak for ribeye. If you need to reduce the amount of protein, use smaller steaks of go for ribeye which has ore fat and less protein per serving.
Hands-on Overall
Serving size 1/2 skillet
Nutritional values (per serving, 1/2 skillet)
Net carbs4.2 grams
Protein54 grams
Fat58.2 grams
Calories768 kcal
Calories from carbs 2%, protein 29%, fat 69%
Total carbs5.9 gramsFiber1.6 gramsSugars3.8 gramsSaturated fat26.5 gramsSodium730 mg(32% RDA)Magnesium81 mg(20% RDA)Potassium1,217 mg(61% EMR)
Ingredients (makes 2 servings)
- 2 large steaks such as rump, sirloin, fillet or ribeye (500 g/ 1.1 lb) - we used rump steak
- 1 tbsp extra virgin avocado oil or olive oil (15 ml)
- 1/2 stick unsalted butter or ghee (57 g/ 2 oz)
- 2 cloves of garlic, finely chopped
- 1 large zucchini, cut into small pieces (300 g/ 10.6 oz)
- sea salt and pepper, to taste
- Optional: chopped parsley for garnish
Instructions
- Before you cook the steaks, bring them to room temperature by leaving them out on the kitchen counter for 10 minutes.
- Cut the steak into bite sized pieces. Heat the oil in a heavy skillet and add the steak.
- Cook on medium-high until the steak has started to brown and caramelise and then add the butter and the garlic, cooking for a further few minutes.
- Add the small zucchini pieces the pan with the steak.
- Toss all of the ingredients together so that the garlic butter and steak juices form a sauce that coats everything.
- Cook for a further five minutes or until zucchini is fork tender. Store in a covered dish in the fridge for up to 4 days or portion out and freeze.
Ingredient nutritional breakdown (per serving, 1/2 skillet)
| Net carbs | Protein | Fat | Calories |
|---|
| Beef, rump steak (sirloin), raw |
| 0 g | 51.8 g | 27.8 g | 473 kcal |
| Avocado oil, extra virgin |
| 0 g | 0 g | 7 g | 62 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.2 g | 22.9 g | 203 kcal |
| Garlic, fresh |
| 0.9 g | 0.2 g | 0 g | 4 kcal |
| Zucchini (summer squash, courgette) |
| 3.2 g | 1.8 g | 0.5 g | 26 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Total per serving, 1/2 skillet |
| 4.2 g | 54 g | 58.2 g | 768 kcal |
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