Seared steak with a creamy herb sauce and roasted cherry tomatoes is a delightful dish that marries the robust flavors of a perfectly cooked steak with the freshness of herbs and the sweetness of roasted tomatoes. This dish draws inspiration from classic French cuisine, where sauces are crafted to complement the main ingredient. It’s a perfect choice for those following a low-carb lifestyle, as it focuses on high-quality proteins and fresh produce. The creamy herb sauce adds a luxurious touch without overwhelming the natural flavors of the steak, making it a sophisticated yet approachable meal.
This dish pairs beautifully with a simple green salad dressed in a light vinaigrette, which adds a refreshing contrast to the richness of the steak and sauce. You might also consider serving it alongside steamed asparagus or sautéed spinach for a complete low-carb meal. A glass of red wine, such as a Cabernet Sauvignon or a Pinot Noir, would complement the flavors nicely.
Low Carb Seared Steak with Creamy Herb Sauce and Roasted Cherry Tomatoes
Servings: 4
Ingredients
4 (6-ounce) ribeye steaks
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 pint cherry tomatoes
2 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh thyme
1 teaspoon garlic powder
Directions
Preheat your oven to 400°F (200°C).
Season the steaks generously with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Sear the steaks for 3-4 minutes on each side until a golden crust forms.
Transfer the skillet to the preheated oven and roast for an additional 5-7 minutes, or until the steaks reach your desired level of doneness.
While the steaks are in the oven, toss the cherry tomatoes with the remaining olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 10-12 minutes until they are soft and slightly caramelized.
Remove the steaks from the oven and let them rest on a plate, tented with foil.
In the same skillet used for the steaks, melt the butter over medium heat.
Add the heavy cream, Dijon mustard, garlic powder, and a pinch of salt. Stir to combine.
Simmer the sauce for 2-3 minutes until it thickens slightly.
Stir in the chopped parsley, chives, and thyme.
Serve the steaks topped with the creamy herb sauce and a side of roasted cherry tomatoes.
Variations & Tips
For a different flavor profile, consider adding a splash of white wine to the sauce for acidity. You can also experiment with different herbs such as tarragon or basil for a unique twist. If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce. For those who enjoy a smoky flavor, try grilling the steaks instead of searing them. This recipe is versatile and can be adapted to suit various dietary preferences and flavor profiles.
