...112... It's going much too slow...

But that's what I get for cheating for several days in a row, I guess.  Bah-humbug.

How about a totally different type of recipe?  Bet you've never tried this before.  It was completely unusual.  However, strangely good.

Coffee-Crusted Sirloin*
(from BHG Biggest Book Of Low-Carb Recipes)
1 lb boneless beef top sirloin steak, about 1" thick
1/4c balsamic vinegar
2 tsp finely ground coffee beans
1/4 tsp salt
2 tsp finely chopped shallot
1 Tbsp butter
2 tsp all-purp. flour
1/2c low-sodium chicken broth
1/4c  light cream or half-and-half
1/8 tsp black pepper


Place steak in a shallow dish.  Drizzle with 2 Tbsp of the vinegar.  Let stand for 15mns, turning once to coat.  In a small bowl combine coffee grounds and salt.  Drain steak, discarding vinegar.  Rub coffee mix into both sides of steak.  Grill until desired doneness.  Meanwhile cook shallots in hot butter for a couple of minutes until tender.  Stir in flour, then add broth.  Cook until thickened and bubbly.  Cook for 1mn more, remove from heat and stir in cream and pepper.  Then stir in remaining 2 Tbsp vinegar.  Slice meat and serve with sauce.

Serves 4 at 7g carbs prepared as directed.

*I used nearly 2 lbs. of a thinly sliced steak called Milanesa.  Therefor, I just rounded up and doubled everything else.  I omitted the salt, used minced garlic in place of the shallots, used regular broth, and used heavy whipping cream in place of the light cream.  I stir-fried some fresh veggies (with a shot of soy sauce) that I wanted to use up, then placed the cooked meat back into the pan to reheat.  I served it with whole wheat spaghetti for the family, low-carb pasta for me.  We then just drizzled the meat over our individual servings.