Sunday, July 18, 2010

Low Carb Gluten Free Steak Caeser Salad

When it's too hot to cook indoors, grilling outside is the best answer!  We grilled some beautiful hanger steak from a local pastured farm perfectly medium rare and placed it over this caeser salad. To top it off, we used 4-5 Trader Joe's brand rice crackers, they are gluten free and delicious- we broke them in tiny pieces and they did well as croutons.  Just a few to keep the carbs down.

Hubby marinated the steak in a mixture consisting of a half a Bard's gluten free beer and two tablespoons each of apple cider vinegar and gluten-free Tamari soy sauce, plus some salt and pepper.  It was just one big steak (there are only two of us) so you'd want to increase that if you are making more!  I'm not sure exactly how marinade carbs up the meat but I suspect not much.

Of course, this uses a raw egg so you should use a high quality one.  If you aren't sure if your eggs are fresh, click here to go to a site which has some great tips on how to tell.  If the whole idea of a raw egg grosses you out (it's sooo good for you!), you can boil it for one minute before you open it.

Caeser Salad
slightly adapted from this recipe at

2 cloves garlic
½ teaspoon sea salt
1 fresh pastured organic egg
2 – 3 anchovies
1 teaspoon mustard powder
2 TBSP lemon juice
2 dashes red pepper sauce
3 TBSP Olive Oil
a head of romaine lettuce, washed and dry
¼ - ½ cup parmesan cheese
½ teaspoon red pepper flakes (optional)
4-5 small rice crackers (optional)

Press the garlic cloves in a garlic presser and rub them on the inside of a large wooden salad bowl. In a small chopper or blender, blend together the egg, anchovies, sea salt, hot sauce, mustard and lemon juice.  Add to bowl with the olive oil and stir with a wooden spoon (so that you do not scratch your bowl). 
Tear romaine lettuce leaves into pieces and add to salad bowl.  Toss gently.  Add parmesan cheese to taste.

Slice your steak and crumble your rice crackers on top, and enjoy! And then, comment! Let me know you are out there.... :)

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I love to hear from you! Please let me know how you changed a recipe, and how it came out. I don't do nutritional information anymore, sorry! I just provide the *free* recipes. I try to reply to comments but don't have much time these days. I hope to revamp this site eventually.... but for now I am still a working Mom and this is my hobby.
*If you would like to post the carb counts by using an online carb calculator, please go ahead* I don't provide them anymore, it's a miracle if I even get a post up these days! Thanks!