Sliced seared ribeye glazed with our spicy stoneground mustard sauce is enjoyed with creamy guacamole in this keto recipe. We took pantry and fridge staples to create a low-carb steak sauce that we know you’re going to love!
Prep Time: 10 minutes & up to overnight to marinate ribeye Cooking Time: 10 minutes
Ingredients: Ribeye: 6 ounces of grass-fed ribeye 1 tablespoon olive oil 1 teaspoon sea salt ½ teaspoon black pepper Sauce: 1 tablespoon olive oil 1 teaspoon sea salt 2 tablespoons tomato paste 2 tablespoons stoneground mustard 1 tablespoon coconut aminos 1 teaspoon garlic powder 1 tablespoon hot sauce Guacamole: 1 avocado, peeled and mashed Juice & zest from ½ lime ½ teaspoon sea salt 1 whole scallion, minced
Instructions:
Peel zucchini lengthwise and arrange stacks of 4-5 slices on a cutting board.
Gently mix sea salt, pepper, lemon juice and zest and parsley into the whipped cream cheese, followed by 2-3 slices of red bell pepper.
Place a spoonful of the whipped cream cheese mixture one edge of each zucchini stack and carefully roll up.
Store any leftovers in a glass container in the fridge for up to 1 week.
ACCOUNT
CART
