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Tuesday, March 26, 2013


Touch cuts of steak are great to cook in the crock pot.  In fact, grass-fed, rib-eye steak can also be tough if not aged properly.  We've found it very tricky to barbecue rib-eye steak here because it has not been aged and not only that it is tougher than grain-fed steak.  Haha - to me it always sounds funny when I say "grain-fed steak or grass-fed steak".  Something not quite right about that phrase, but I see it a lot and I use it as well.  I need to get going on my day.  I'm barely beginning to get my act together after Smiley's passing.  I miss him next to me.  

4 lbs steak of choice (1.8 kg)
2 tbsp olive oil (30 mL)
Seasoning salt to taste
14.5 oz canned , diced tomatoes (411 g)
1 cup water (250 mL)
1/cup apple cider vinegar (60 mL)
Liquid sucralose to equal 1/cup (60 mL)
  granular sweetener equivalent
1 tsp molasses (5 mL)
1 tsp Worcestershire sauce (5 mL)
1 tsp liquid smoke (5 mL)
1 tsp Dijon mustard (5 mL)
1/2 tsp cinnamon (2 mL)
1/2 tsp minced garlic (2 mL)
1/2 tsp chili powder (2 mL)
1/2 tsp red pepper flakes (2 mL)
1/2 tsp salt (2 mL)
1/2 tsp black pepper (2 mL)

Rinse steak and pat dry with paper towels. Cut into large chunks.  In large frying pan, in olive oil and over medium heat, brown steak chunks on both sides.  Sprinkle steak chunks with seasoning salt. Place steak chunks in crock pot.  In large bowl, combine diced tomatoes, water,  apple cider vinegar, liquid sucralose, OR granular sweetener equivalent, molasses, Worcestershire sauce, liquid smoke, Dijon mustard, cinnamon, minced garlic, chili powder, red pepper flakes, salt and pepper.  Whisk together until well blended.  Pour over steak and cook on high heat for 4 hours and on low heat for another 8 to 10 hours, or until steak is very tender.  Thicken the sauce, if desired with a little cornstarch or Thickening Agent, a recipe found in our Low-Carbing Among Friends cookbooks, volume-1 and volume-2.

Helpful Hint:  You could also cook the steak smothered in the sauce in a covered pan in the oven for 2 to 3 hours at 350°F (180°C) until tender.

Yield:  6 servings
1 serving
674.6 calories
37.3 g protein
53.7 g fat
7.6 g carbs

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