Russell's Steak and Onions

1 12 ounce steak - London broil works especially well
1 large red onion, chopped coarsely
1 large clove of garlic, cut into coarse slices
salt, fresh ground pepper, whole bay leaves
3-4 tablespoons of olive oil

Cut meat into 1" - 2" squares. Heat skillet, add olive oil. Add meat, and brown on medium-high heat for 2-4 minutes. Turn meat over, reduce heat. Add onion and garlic, salt and pepper, and 3-4 whole bay leaves. Continue to cook mixture on medium-low heat for 10-12 minutes or until onions are very tender and translucent.
Optionally, I sometimes add 3-4 tablespoons of tomato paste, which makes an incredible "gravy" to add extra flavor and substance to the meal.

Serve in a soup bowl, making sure you serve all the drippings, which are full of fat but have negligible amounts of carbohydrate. The magic of this dish is the savoury flavour provided by the onions, garlic, and bay leaves (but don't eat the leaves).  Although I have not calculated the total carbs, it has to be extremely low, and the flavour is out of this world!  Plus the dish has lots of "presentation appeal" because of the bay leaves and onions.

Served in a soup bowl the dish can be stew-like, and you'll find it has a complex aroma and flavour.  I eat this with a big green salad with oil/vinegar, tomatoes, and onions.