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!
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Carbs 0g | Fat 30g | Protein 35g
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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.
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Steak Tagliata (Keto)
Per serving
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.
- 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.
- 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.
- 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.
- 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.
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Based on 6 Review(s)
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Nutritional Information per servingCalories 410Kcal / 1715kJ
Fat 30g
Carbohydrates 0g
Protein 35g
Allergens
Milk
See all the Beef & Lamb recipes on Fats of Life:
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.
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1 Comment
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx