Steak and Zucchini Fries
Seared steak served alongside crispy zucchini fries coated in Parmesan and crushed pork rinds.
Ingredients
For the Steak:
2 lbs ribeye, sirloin, or NY strip steak
2 Tbsp butter or tallow (for searing)
2 cloves garlic, smashed
2 sprigs fresh rosemary or thyme (optional)
Salt and black pepper, to taste
For the Zucchini Fries:
2 medium zucchini, cut into fry-sized sticks
1 cup crushed pork rinds
½ cup grated Parmesan cheese
1 tsp garlic powder
½ tsp smoked paprika
2 eggs, beaten
Salt and pepper, to taste
Optional Garnish & Dip:
Fresh parsley, chopped
Lemon wedges
Garlic aioli or ranch dip
Macronutrients
(per serving, makes 4)
Protein: 55g
Fat: 38g
Carbs: 5g
Preparation
Preheat the oven to 425°F. Line a baking sheet with parchment. In a shallow bowl, mix crushed pork rinds, Parmesan, garlic powder, paprika, salt, and pepper. Dip zucchini sticks in beaten eggs, then coat in the pork rind mixture. Arrange on the baking sheet.
Bake for 18–20 minutes, flipping halfway, until golden and crisp.
Heat butter or tallow in a cast iron skillet over medium-high. Season steak generously with salt and pepper. Add steak to the pan and sear 3–5 minutes per side (depending on thickness and desired doneness). Add garlic and herbs during the last 2 minutes, spooning melted butter over the steak. Rest 5 minutes before slicing.
Plate steak with zucchini fries. Garnish with parsley and lemon wedges. Serve with garlic aioli or ranch dip on the side.
13:45