Serves 2

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.

Enjoy!

Calories: 410
Carbs: 13
Net Carbs: 7
Protein: 20
Fat: 33