Keto Tex Mex Steak

Nacho flavors add Tex-Mex style to this mouthwatering skillet.

Nutritional values per serving: Kcal: 632 - Proteins: 13g, Fat: 61g, Net Carbs: 7g

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Ingredients

• Round Tip Beef Steak, thinly sliced, 1 oz (28 g)
• Chili Powder, 1 tsp (3 g)
• Turmeric, 1 tsp (2 g)
• Table salt, 1 teaspoon (5 g)
• Black Pepper, 1 tsp, ground (2 g)
• Coconut Oil, 1/3 cup (66 g)
• Ghee, 1 1/2 Tbsp (24 g)
• Cauliflower, 2 cups (216 g)
• Cheddar Cheese, 1/4 cup, shredded (23 g)
• Monterey Jack Cheese, 1/4 cup, shredded (28 g)
• Sour Cream, 1/3 cup (70 g)
• Hot chili pepper, 1 red jalapeno (14 g)

Instructions

1. Pre-heat oven to 400°F (200°C).
2. Cut each cauliflower floweret in half to form bite-sized pieces.
3. Whisk melted coconut oil, chili powder, turmeric, salt, pepper and toss with cauliflower making sure each piece is evenly coated.
4. Spread the cauliflower out on a parchment-lined, rimmed baking sheet.
5. Roast for 20-25 minutes on the middle rack of the pre-heated oven.
6. Season both sides of the steak slices with salt and pepper. Melt ghee in a cast-iron skillet over medium-high heat. Fry steak slices on one side for 2 or 3 minutes, then flip and fry for another few minutes until the internal temperature of the meat strips reaches 130 F.
7. Remove from the cast iron pan. Cut the steak slices into bite-sized pieces and return to the cast iron skillet.
8. When the cauliflower is done and nicely browned, transfer the flowerets into the cast iron pan and mix with the steak. Do not turn off the oven.
9. Top the cauliflower/steak mixture with the shredded cheeses and sprinkle on the jalapeño slices. Bake for another 5-10 minutes, until the cheese has melted.
10. Serve with sour cream.

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