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KETO RECIPE: Blackened Fullblood Wagyu Beef Top Sirloin Steak Lettuce Wraps with Pickled Onions and Carrots
Prep Time: 45 Minutes
Cook Time: 20 Minutes
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe by Chef Jonathan Pepera, Double 8 Cattle Company Contributor
PREPARING THE PICKLED ONIONS AND CARROTS
For the onions, julienne slice them, and place in a deep bowl.
Place a pot on the stove. Add the red wine vinegar, stevia, and water. Bring ingredients to a simmer.
Then, pour the liquid in the bowl over the onions. Cover the bowl, and allow it to cool to room temperature.
Julienne the carrots, and place them in a bowl.
Place a pot on the stove. Add the rice wine vinegar, stevia, water, bay leaf, and coriander seeds. Bring to a simmer.
Then, pour the liquid in the bowl over the carrots. Cover the bowl, and allow it to cool to room temperature.
PREPARING THE FULLBLOOD WAGYU BEEF TOP SIRLOIN STEAK
Preheat your grill to 450°F.
Make the blackening seasoning by placing the paprika, cayenne pepper, stevia, black pepper, salt, oregano, garlic powder, and onion powder in a bowl. Stir to combine.
Butterfly the Fullblood Wagyu beef top sirloin steak to make it all the same thickness.
Coat the steak in the blackening season, and place it on the grill.
Cook for 4 minutes per side or until an internal temperature of at least 120°F is reached.
Remove the steak from the heat, and allow it to rest for 5 minutes.
Arrange the lettuce cups from the Bibb lettuce.
Slice the Fullblood Wagyu beef top sirloin steak, and place a slice in each of the lettuce cups.
Next, place a few pickled onions and carrots on top.
Then, dice an avocado, and place it on top.
Finally, top with crumbled queso fresco, shaved radish, and sliced jalapeno.
Garnish with fresh cilantro, and serve with lime.
Add a Keto-friendly hot sauce if you desire an extra kick.
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