Steak Tagliata (Keto)

Beef Tagliata

I know summer is still a while away here up north, but this is a great idea for you to bookmark if you are cooking for one and can’t be bothered with an accompanying sauce or cooking up vegetables. After frying the steak to perfection (I hope your perfection is the same as my perfection: medium-rare) and leaving it to rest, I simply deglazed the pan with lemon juice and used the zingy rendered juices from the pan (after cooling a little) and tossed it with wild rocket (arugula). The steak tagliata only requires a generous scattering of salt flakes and finely shaved Parmesan. If you have a microplane, finely grate a little lemon zest into the salad too. Winner winner singleton’s dinner!
 

– – – – – – PER SERVING – – – – – –
Carbs 0g | Fat 30g | Protein 35g
– – – – – – – – – – – – – – – – – – – – –


Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.

“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!”Monya
 

Steak Tagliata
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Steak Tagliata (Keto)

Zero carbs - this is how you keto! A delicious idea to use steak on a summer's day. Double up the ingredients below if you are cooking for two.
Course Light Meals, Main Dish, Salad
Cuisine General, Italian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1

Per serving

Calories: 410kcal | Protein: 35g | Fat: 30g

Ingredients

  • 1 tsp lard
  • 140 g (4.9 oz) steak
  • salt and freshly ground black pepper
  • 1 TB olive oil
  • 1/2 lemon, juice of
  • 25 g (0.9 oz) wild rocket (arugula)
  • sea salt flakes
  • 10 g (0.4 oz) Parmesan shavings

Instructions

  • Heat the lard in a pan. Season the steak with salt and freshly ground black pepper.
    Beef Tagliata
  • Once the pan is smoking hot, cook the steak, flipping every 20 seconds (just like Heston taught us).
  • This ensures a good crust (thanks to the Maillard Reaction) on both sides. (I cooked mine for 3.5- 4 minutes and you can see from the main pic how beautifully pink it is on the inside while having a lovely crust on the outside.)
  • Remove the steak from the pan and set aside to rest for at least 5 minutes. The residual heat will continue to raise the internal temperature of the steak.
    Beef Tagliata
  • While the steak is resting, immediately squeeze the lemon into the hot pan (catching any pips) and add the tablespoon olive oil. However, do NOT return the pan to the heat - you are just trying to get all the juices. Allow to cool slightly.
    Beef Tagliata
  • Drizzle this acidic juice from the pan into a bowl of rocket. Use clean hands to gently toss the rocket until evenly coated. Place onto a serving plate.
    Beef Tagliata
  • Once the steak has rested, slice and serve on top of the dressed rocket. Scatter over sea salt flakes, then use a small, sharp knife or vegetable peeler to thinly shave over Parmesan cheese.


Steak TagliataFor those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category.
You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx

Steak Tagliata (Keto)
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Steak Tagliata (Keto)
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Nutritional Information per serving
Calories                         410Kcal / 1715kJ
Fat                                 30g
Carbohydrates               0g
Protein                           35g

Allergens
Milk




See all the Beef & Lamb recipes on Fats of Life:


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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
 
Disclosure: Like many blogs, Fats of Life is part of the Affiliates Program on Amazon. The links to the products recommended here are affiliate links, meaning - at no additional cost to you - the author will earn a small commission if you click through and make a purchase.



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