Keto Steak with Garlic Butter and Kohlrabi Chips
Serving for 1
1 Free Range Steak 115g
1 tsp Homemade Garlic Butter
1 Large Kohlrabi
1 cup Vegetable Oil
1/2 Cup Grated Cauliflower
1/2 Cup Grated Zucchini
1 Free Range Egg
1 tbsp Coconut Flour
1/2 tsp Xanthan Gum (available at Low Carb Emprorium)
1/4 Cup Grate Cheddar Cheese
Salt and Pepper
2 tbsp Liquid coconut oil (available at Low Carb Emprorium)
Lets start turning your oven on to 180 degrees, Then by peeling your kohlrabi and cutting it into 1cm chips size pieces. This is getting it ready to cook. Now onto your frittter, squeeze the excess liquid out of your cauliflower and zucchini and mix together with coconut flour, xanthan gum, egg, grated cheddar and some salt and pepper. Then heat the liquid coconut oil and forming two fritters and sealing them in the oil, then placing them into the oven for 20 minutes turning them over half way. Once cooked place on paper towel to drain the excess liquid.
Next heat your vegetable oil and wait until its very hot, you don’t wont to add your chips until the oil has come to temperature. Once it has add your chips in two stages not over crowding the pan and cook until deep golden about 6-8 minutes depending on your oil temp.
Now season your steak on both sides and fry in a pan for about 3-4 minutes each side to cook it medium rare and to get a good seal on it. Then allow it to rest for 4 minutes.
Once your Kohlrabi chips are cooked drain them onto some paper towel and coat them with a good sprinkling of salt. I used Himalayan Salt from Low Carb Emporium.
Now everything should be cooked and drained, so your should be able to plate up and enjoy your dinner and satisfy your chip craving. X