Low FODMAP Steak Seasoning
Our Low FODMAP Steak Seasoning is a classic combination of kosher salt, black pepper, and firmly packed brown sugar, along with extra flavor from low FODMAP garlic and onion powder, paprika, cumin, and oregano. If you’re in need of an all-purpose, go-to seasoning for your next ribeye, this is a great low FODMAP option, but truth be told, we have used this in hamburger, with lamb, other meats – and try on tuna or swordfish steaks, as well.
Low FODMAP Serving Size Info: Makes about 1/2 cup (72 g); 24 servings; 1 teaspoon per serving
Ingredients:
- 2 tablespoons kosher salt
- 1 tablespoon plus 1 ½ teaspoons dried oregano
- 1 tablespoon plus 1 ½ teaspoons freshly ground black pepper
- 1 tablespoon smoked paprika
- 2 teaspoon firmly packed dark brown sugar
- 2 teaspoons low FODMAP onion powder, such as FreeFod or Fodmazing
- 2 teaspoons low FODMAP garlic powder, such as FreeFod or Fodmazing
- 1 teaspoon ground cumin seed
Preparation:
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n a small mixing bowl, stir together all of the ingredients until well combined.
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Store in an airtight container in a cool, dark location. Use within 6 months, for best flavor.
Notes:
FODMAP Information
All recipes are based upon Monash University & FODMAP Friendly science at time of initial
• Herbs: Many fresh and dried herbs have been lab tested by both Monash University and FODMAP Friendly and are easily looked up in the apps, which we strongly suggest that you have. The additional good news is that if you are interested in an herb that has not been lab tested, you can look at the nutritional panel and assess its FODMAP load for yourself. If the “Sugars” and/or “Carbs” are 1 g or less per serving, then the item would be a good bet to try.
• Low FODMAP Garlic Powder: Conventional garlic powder is made from dried and granulated, or powdered, garlic cloves and is considered high FODMAP. There are a couple of low FODMAP garlic powders on the market: FreeFod Garlic Replacer and Fodmazing Garlic Substitute Replacer. The FreeFod has been lab tested and is certified low FODMAP by FODMAP Friendly. Both brands contain the same ingredients – maltodextrin and natural garlic flavor. We find them to be excellent additions to your herb and spice collection. Use them as you would conventional garlic powder.
• Low FODMAP Onion Powder: Conventional onion powder is made from dried and granulated, or powdered, onion and is considered high FODMAP. There are a couple of low FODMAP onion powders on the market: FreeFod Onion Replacer and Fodmazing Onion Substitute Replacer. The FreeFod has been lab tested and is certified low FODMAP by FODMAP Friendly. Both brands contain the same ingredients.
• Paprika: Monash University has lab tested paprika and it is low FODMAP in 1 teaspoon (2g) portion. Smoked paprika is low FODMAP as well.
• Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. Foods will be retested from time to time; in the case of raw ingredients, such as fruits and vegetables, results may vary. All lab tested results are valid and represent a snapshot in time. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.