Steak Oscar is an elegant dish that used to be served in the finest restaurants all over the country and for some unknown reason it is now difficult to find. The reason can’t be because it isn’t good because it is fabulous. Perhaps the reason lies in the fact that we have had an explosion of talented people entering the food scene nationwide with so many new and eclectic foods that it has just kinda dropped off the radar. At any rate it is still a topnotch dish in my book and this is my rendition. Medallions of veal may be used in place of steak and good luck finding veal anymore. My last bastion to buy veal dried up awhile ago. This is a very easy, uncomplicated recipe to make and you will need a recipe of Sauce Béarnaise. Since crab meat is so very expensive I would not suggest lump crab as it is the most expensive, and probably not canned crab as it has been cooked into oblivion. If you are going to serve this, best to bite the bullet and buy good quality flaked crab meat. If you are on a budget (and who isn’t) try imitation crab and who knows, it may actually be good.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 1 Recipe Sauce Béarnaise
- 4 Good Quality Steaks 6-8 Oz Each (New York Strip Shown)
- 12 Fresh Asparagus Spears
- 8 Oz Crab Meat
- Steam or grill asparagus spears.
- Cook steaks to desired doneness. (Rare is best)
- Very gently heat crab meat.
- Plate steak, top with crab, arrange asparagus, and nap with béarnaise.
- 4 Servings
- 541 Calories, 77g Protein, 3.7g Carbs, 1.0g Fiber, 2.7g Net Carbs