I’m pretty sure I’ve mentioned that my husband has embarked on a Keto Diet plan which pretty much means I either make something Keto friendly just for him or find keto friendly recipes for the whole family to enjoy. Since I’m not particularly fond of playing short order cook it is so much easier to make something that we can all have for dinner. And so I’ve come up with this Keto friendly Butter Steak Cubes.
Butter Steak Cubes are real easy to make and they are really delish! Everyone loves them! I serve them with a tossed salad for hubby and sides like mashed potatoes, corn, and veggies for the rest of us. My husband likes them so much I sometimes double the recipe so he can have leftovers for the next couple of days.
One thing though, if you want leftovers for lunch or whatever don’t over cook the steak. In fact I usually cook them just until they turn slightly pink in the middle. That way they can be reheated later. If you over cook the meat they end up like jerky when reheated. You definitely don’t want that!
4 NY Strip Steaks cut into 1″ cubes
1/2 Tbs. Cayenne Red Pepper
1 Tbs. Garlic Powder
1 Tbs. Onion Powder
1 Tsp. Sea Salt
1 Tsp. Ground Black Pepper
1/2 Tbs. Lemon Pepper
1 Tsp. Oregano
1 Stick Butter
3 Tbs. Olive Oil
1/4 Cup Fresh Parley Chopped
Combine Spices in a small bowl and mix well
Melt Butter in Olive Oil over med high heat
Add cubed meat and sprinkle spices over it
Toss meat in frying pan and cook until it almost reaches your desired “doneness”
Toss in chopped parsley and cook until done.
Serve right away with desired sides
Gyros seem to be getting trendy, even the fast food chains are putting them on their menus. Makes sense I guess since Gyro (pronounced YEE-roh) can be considered fast food meaning you can grab a sandwich and eat it on the go. Gyro meat can be either beef, pork, chicken, lamb, or a combination of these meats. The meat is usually ground up and cooked on a vertical spit then thin slices are shaved off as needed to make plates or sandwiches. Having grown up in New York City gyros have always been a familiar food, I remember seeing the big hunks of meat rotating behind a window at the corner deli or diner. Anyway trendy or not we love Gyros, specially beef gyros!
We always grab a gyro or two when we’re in Greece and sometimes in NYC, I mean it’s not like we’re going to set up a huge vertical spit and roast meat for hours. That’s why the Instant Pot is a great addition to my kitchen! I can make Beef Gyros anytime I have a yen for them. The beef gyros made in my Instant Pot tastes pretty authentic and can be made in about half an hour! Doesn’t beat a trip to Athens or Santorini, but it hits the spot!
The Beef Gyros I make in the Instant Pot are tender, juicy, and tasty; in short perfect! We slather the pita with homemade Tzatziki, a creamy cucumber yogurt sauce, then fill it with meat and veggies, delicious!
Here’s the recipe for Instant Pot Beef Gyros and Tzatziki Sauce, hope you love it as much as we do!
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2 Lbs. Chuck roast sliced into thin strips about 1/4″ long – cut meat against the grain
1 Large White Onion thinly sliced
1/4 Cup Olive Oil
1 Tbs. Garlic Powder
1 Tbs. Oregano
1 Tsp. Sea Salt
1 Tsp. Black Pepper
1/4 Cup Fresh Lemon Juice
1/2 Cup Beef Broth
Shredded Iceberg or Romaine Lettuce
Sliced Purple Onion
1 Tbs Apple Cider Vinegar
Fresh Pita Bread or Naan
Place all the ingredients except the Pita, Lettuce, and Tomato in the Instant Pot
Cover and make sure the valve is in the “Sealing” position
Turn pot on to Manual – high pressure
Set timer to 30 minutes
Once timer goes off allow the pot to sit for 15 minutes. Then switch the valve to “venting” and allow the pot to depressurize.
Remove cover and stir.
While you’re waiting for the meet to cook make your Tzatziki Sauce and prepare your veggies
Place shredded lettuce, sliced cucumbers, tomatoes, and onions on a dish and sprikle with Apple Cider Vinegar then set aside until ready to use
1 Cup Finely chopped cucumbers – remove seeds before chopping
1 Cup plain whole milk yogurt
2 Tbs Fresh Dill chopped
1 Tsp Garlic finely minced
1/4 Tsp Salt
Take the cucumbers and squeeze out the liquid. Squeeze out as much liquid as you can.
Place cucumber in bowl and add in rest of the ingredients and mix very well.
Refrigerate until ready to use.
Cover pita bread with a damp paper towel and warm in the microwave for about 15-30 seconds
Place one pita bread flat on a piece of aluminum foil
Spread bread with Tzatziki Sauce
Place a layer of shredded lettuce over sauce
Remove desired amount of meat from pot and drain liquid then place over lettuce
Add cucumber, onion, and tomato slices on top then add more tzatziki sauce if desired
Roll sandwich and foil, use the foil to hold the sandwich together. Peel off foil as you eat.
You can also make a plate or bowl instead of a sandwich. Any left over tzatziki can be used a dip, just place in a dish or bowl and drizzle with olive oil. Dip pita chips in the sauce for a great snack or appetizer!
As I’ve said so many times the secret to well seasoned meat dishes start with the meat rub or seasoning. The same holds true for one of my favorite types of cuisine, Mexican or Tex-Mex.
Whether you’re making fajitas, steaks, or taco and burrito filling if you’re filling that tortilla with any type of meat you’re going to need a meat rub. That’s where my Tex-Mex Meat Rub comes in handy.
I usually make a large batch, large meaning enough to fill a pint sized Mason Jar, to season chicken, beef, and even seafood for any kind to Tex-Mex dish I want to make. That way I don’t have to make the mix every time I feel like having flautas or nachos or whatever. I always have enough to rub on my meats; assuming I don’t forget to replenish the jar!
This Tex-Mex Meat Rub is super easy to whip up and makes your meat filling taste incredible! I use just enough pepper in it to give the meat a little kick, but you can adjust the “hotness” according to your preference just by increasing or decreasing the amount of pepper powder you use. Once you’re done just store the rub in a sealed jar and place it in a cool dry place, like your pantry. The Tex-Mex Meat Rub should keep about 3 months, if you can manage not to use it all the first week!
To use the rub you’ll need 1 Tbs. of Tex-Mex Meat per pound of meat. Make a paste with it by adding it to 1 Tbs. Olive Oil and 1/2 Tbs. Apple Cider Vinegar. This is enough to season 3 large chicken breasts.
Rub the paste all over your meat then place the meat in a covered dish or ziplock bag in the fridge. Let the meat marinate in the rub for at least an hour but no more than 24 hours. Overnight works great!
Depending on the dish you are trying to create you can either slice the meat into strips for fajitas or leave it whole and shred after cooking. Then cook the meat the way you want, fry, grill, bake, or in an Instant Pot!
Use the seasoned meat for nachos, fajitas, burritos, tacos, or whatever you like.
I’m pretty sure you know what Chicken Fried Steak is, although I’ve always wondered why it bears such a name. For those who’ve never heard of Chicken Fried Steak it’s basically a beef steak that’s been dipped in batter then fried. Sort of like fried chicken, I guess that’s where it gets its name. It’s usually smothered in gravy and served with mashed potatoes. Really it’s diner food, you know the place that serves up grease laden food. Anyway since I’m not a big fan of this dish I decided I should make it with chicken and call it Chicken Fried Chicken!
I know the name Chicken Fried Chicken sounds redundant, why not just call it fried c.icken. Well that’s because when we think of fried chicken we think fried and battered drumsticks and other chicken parts cooked with the bone. My Chicken Fried Chicken uses boneless skinless chicken thighs so it sort of looks like the ever baffling Chicken Fried Steak.
Like its beef counter part, Chicken Fried Chicken is served with gravy and a starch and veggie. It’s actually really good. My family loves it!
So here’s my recipe for Chicken Fried Chicken.
8 Boneless Skinless Chicken Thighs
1 1/2 Cups All Purpose Flour
1 Cup Italian Seasoned Bread Crumbs
1 Tbl. Garlic Powder
1 Tbl. Salt
1/2 Tbl. Ground Black Pepper
1 Tsp. Oregano
1/2 Cup Milk
Oil for frying
Rinse chicken thighs and pat dry with paper towel
Pound chicken thighs until they are about 3/4″ thick
Mix together dry ingredients in a bowl or dish
In a separate bowl whisk together egg and milk
Heat oil in a deep fryer or large frying pan to 350°
Dip chicken into egg and milk mixture, shake off excess liquid
Dredge chicken in the dry ingredients until it’s evenly coated
Fry chicken in hot oil about 5 minutes per side or until internal temperature is at least 165°
Place cooked chicken on plate covered with paper towels to drain oil
Serve with chicken gravy