T-bone steaks with zucchini vegetables

Ingredients for 2 servings:

• 2 steak(s) , (T-bone)
• 4 tsp smoked salt
• 4 tsp garlic powder
• 4 tsp coriander powder
• 1 m.-large zucchini
• 1 m.-sized onion(s)
• 3 cloves garlic
• 2 tbsp tomato paste
• 1 cup vegetable broth
• Celery salt
• Spice mix (fried potato seasoning)
• oregano
• vegetable oil
• Clarified butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Low carb can also be delicious…

Quarter the zucchini lengthwise and then cut into approximately 5mm thick slices. Dice the onion and garlic cloves and sauté in a little oil. Add the zucchini slices and sauté. Add the tomato paste and spread it out. Deglaze with a little vegetable stock to prevent it from sticking to the bottom of the pan. Season with fried potato seasoning, celery salt, and oregano, adding a little stock every now and then. Stir occasionally. Simmer over low heat for about 15 minutes. The zucchini should be soft but still firm to the bite. In another pan, lightly sear the T-bone steaks on both sides in clarified butter. Make a spice mix from equal parts smoked salt, garlic powder, and ground coriander and generously season the tops of the steaks. Then turn them over and dust the other side with the same amount. Turn them over again and finish cooking briefly. The first course, without seasoning, determines whether the steak will be well done, medium, or rare. Remove the steak from the pan and dissolve the pan juices with a little of the remaining broth and stir it into the zucchini. Serve together. Up to this point, the whole thing is low-carb. If you’re feeling a bit hungrier, you can also serve fried potatoes, potato wedges, or French fries as a side dish.