In the heart of the Wild West, where the spirit of adventure meets the sizzle of the grill, Chef Jackson embarked on a culinary journey to create a keto-friendly masterpiece fit for cowboys and cowgirls alike. Inspired by the rugged flavors of the frontier and the exotic allure of Asian cuisine, he crafted the recipe for Completely Keto Grilled Cowboy Steak with Asian Sauce—a dish that promised to transport diners on a flavorful adventure.
With a hefty cowboy steak in hand, Chef Jackson seasoned it generously with Pink Himalayan salt and cracked black pepper, infusing it with bold flavors that would stand up to the intense heat of the grill. As the steak sizzled over the open flame, its savory aroma mingled with the smoky essence of the Wild West, tantalizing the taste buds of all who passed by.
But Chef Jackson knew that no cowboy steak was complete without a sauce as bold and adventurous as the landscape itself. In a small bowl, he whisked together sesame oil, garlic powder, wheat-free tamari sauce, and balsamic vinegar, creating a tantalizing blend of flavors that would elevate the steak to new heights of culinary delight.
As the steak reached its perfect level of charred perfection, Chef Jackson drizzled the Asian sauce over the top, allowing it to seep into every nook and cranny, infusing the meat with its irresistible flavor. With a flourish, he plated the steak alongside a hearty serving of grilled vegetables and fluffy cauliflower mash, ready to serve up a meal fit for the hungriest of cowboys.
As diners gathered around the table, eager to sink their teeth into the savory feast before them, Chef Jackson couldn’t help but smile. For in creating Completely Keto Grilled Cowboy Steak with Asian Sauce, he had not only crafted a delicious dish but also brought a sense of excitement and adventure to the dinner table—proving once again that living keto can be both fun and flavorful, leaving everyone eager for their next culinary escapade.
Completely Keto Grilled Cowboy Steak with Sauce (SK)
- 1 cowboy steak (about 2-3 lbs)
- Pink Himalayan Salt for seasoning
- black pepper for seasoning
- 2 drops sesame oil
- 1 tsp garlic powder
- 3 Tbsp Wheat Free Tamari Sauce
- 3 Tbsp balsamic vinegar
Heat the grill in a way that one side is hotter than the other.
Season with the salt generously and season less abundantly with the pepper.
Put the steak on the hotter side first and grill until a solid crust starts to develop on each side which should take about 3 minutes per side, depending on how hot your grill is.
Transfer to the lower heat side of the grill and grill for about 5 minutes per side, or until the internal temperature is about 125 degrees.
Remove steak from the grill and cut the meat from the bone. Slice steak against the grain.
Mix all the sauce ingredients well in a bowl. Serve as a dipping dauce or pour on the steak.