You can serve these with low-carb tortillas, if you like, but I just pile mine on a plate, top them with salsa, sour cream, and guac, and eat ’em with a fork.
YIELD: 4 servings, each with about 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 34 grams of protein. (Analysis does not include guacamole, sour cream, salsa, or low-carb tortillas).
INGREDIENTS:
- 1/2 cup lite beer
- 1/2 cup oil
- 2 tablespoons lime juice
- 1/2 small onion, thinly sliced
- 1 teaspoon red pepper flakes
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1 1/2 pounds skirt steak
- 1 tablespoon oil
- 1 medium onion, thickly sliced
- 1 green pepper, cut into strips
- Low-carb tortillas, purchased, or homemade
- Guacamole
- Salsa
- Sour cream
INSTRUCTIONS:
- Mix together the beer, oil, lime juice, onion, pepper flakes, cumin, and pepper; this is your marinade.
- Place the skirt steak in a large zipper-lock bag, and pour the marinade over it. Seal the bag, pressing out the air, and put it in the fridge. Let your steak marinate for a minimum of several hours.
- When you’re ready to cook, remove your steak from the bag, reserving a couple of tablespoons of the marinade. Slice your steak quite thin, across the grain.
- Add the oil to a large, heavy skillet over high heat, and tilt to coat the bottom. When the skillet is good and hot, add the steak slices, onion, and pepper. Stir-fry them until the meat is done through and the vegetables are crisp-tender.
- Stir in the reserved marinade, and serve, with or without low-carb tortillas, topped with guacamole, salsa, and sour cream.
