Keto Portuguese Steak with 'Potatoes'

Ingredients

• 4 6oz Beef steak (sirloin or ribeye)
• about 450 g Radishes (quartered)
• 3 tbsp Olive oil
• 6 cloves Garlic (minced)
• 2 leaves Bay leaves
• 2 tbsp Red wine vinegar
• 1 tbsp Dairy-free Worcestershire sauce
• 1/2 cup Beef broth (dairy-free)
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Fresh parsley (chopped)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pat the 4 6oz Beef steaks dry with paper towels. Season both sides of the steaks with the 1/2 tsp Salt and 1/4 tsp Black pepper.
2. 2Heat 2 tbsp Olive oil in a large skillet over medium-high heat, about 205°C. Once the oil is shimmering, carefully place the seasoned steaks in the skillet. Sear the steaks for 3-4 minutes per side until a deep brown crust forms. For medium-rare, the internal temperature should reach 54.44-57.22°C (54-57°C). Remove the steaks from the skillet and place them on a clean plate, tent loosely with foil, and let them rest while you prepare the sauce.
3. 3Add the remaining 1 tbsp Olive oil to the same large skillet over medium heat, about 175°C. Add the about 450 g Radishes, cut into quarters, to the skillet. Cook the radishes, stirring occasionally, for 8-10 minutes until they are slightly tender and have some browned edges.
4. 4Add the 6 cloves Garlic, minced, to the skillet with the radishes. Cook for 1 minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.
5. 5Pour in the 2 tbsp Red wine vinegar, 1 tbsp Dairy-free Worcestershire sauce, and 1/2 cup Beef broth. Stir well to combine, scraping up any browned bits from the bottom of the skillet. Bring the liquid to a simmer and let it bubble gently for 1-2 minutes.
6. 6Return the rested steaks to the skillet, nestling them among the radishes. Spoon the simmering sauce from the skillet over the tops of the steaks. Continue to cook for another 2-3 minutes, allowing the steaks to warm through and the sauce to slightly thicken. The internal temperature of the steaks should now be 60-62.78°C (60-63°C) for medium.
7. 7Remove the skillet from the heat. Discard the 2 Bay leaves from the sauce. Sprinkle the 2 tbsp Fresh parsley, chopped, over the steaks and radishes just before serving.

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