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
(0.4%); Fat 30g (65.2%); Protein 35g (34.4%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

FOLLOW MONYA, UK Chef & Author of Fats of Life:

Join my Facebook community: Keto Recipes for Foodies

 


I send a short e-blast on the last day of every month to highlight all the recipes I posted that month. Sign up below to get the recap in your inbox. (You can unsubscribe at any time).

.

*By including your information above, you agree to adding yourself to my emailing list managed by Mailchimp. Your information will never be passed on to a 3rd party*


Print Recipe
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...
Steak Tagliata
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Light Meals, Main Dish
Cuisine General, Italian
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
  • 2 tsp olive oil or lard
  • 140 g steak
  • salt and freshly ground black pepper
  • 1 TB olive oil
  • 1/2 lemon juice of
  • 25 g wild rocket (arugula)
  • sea salt flakes
  • 10 g Parmesan shavings
Course Light Meals, Main Dish
Cuisine General, Italian
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
  • 2 tsp olive oil or lard
  • 140 g steak
  • salt and freshly ground black pepper
  • 1 TB olive oil
  • 1/2 lemon juice of
  • 25 g wild rocket (arugula)
  • sea salt flakes
  • 10 g Parmesan shavings
Steak Tagliata
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Heat the olive oil (or melt the lard) in a pan. Season the steak with salt and freshly ground black pepper.
    Beef Tagliata
  2. Once the pan is smoking hot, cook the steak, flipping every 20 seconds (just like Heston taught us).
  3. 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.)
  4. 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
  5. 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
  6. 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
  7. 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.
  8. The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
Recipe Notes

Since olive oil is somewhat unstable when heated, I do advise you select lard to fry food. It's inexpensive and can be found in the same aisle as butter.

Did you like this recipe? I send a short e-blast on the last day of every month to highlight all the recipes I posted that month. Sign up here to get the recap in your inbox - ensuring you never miss a recipe. (You can unsubscribe at any time).

Photographs and recipes on FATS OF LIFE are copyright © Monya Kilian Palmer. However, these recipes were created for you to enjoy and share, so feel free to share the link of this recipe on your social media channels. If you are on Instagram, find me here. Happy cooking!

 

DISCLOSURE: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a small commission if you click through and make a purchase.

FOLLOW ME

Join my Facebook community: Keto Recipes for Foodies

 

 

Summary
recipe image
Recipe
Steak Tagliata (Keto)
Author
Published On
Total Time
Average Rating
51star1star1star1star1star Based on 5 Review(s)
Macro Details per serving
0.4%                Carbs
34.4%              Protein
65.2%              Fat

Nutritional Information per serving
Calories                         410Kcal / 1715kJ
Fat                                 30g
 of which saturates        7.3g
Carbohydrates              0g (for my US readers, these are what you refer to as net carbs. See below*)
 of which sugars            0g
Fibre                              0g
Protein                           35g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 0g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Milk




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

Ribeye with Creamy Blue Cheese & Red Onion Relish (Keto)
Ultimate Ribeye with Chimichurri (Keto; Paleo)
Lamb Chops with Rosemary Butter (Keto)
Beef Tagliata
Steak Tagliata (Keto)
Keto Low carb Cottage Pie
Spicy Low-carb Cottage Pie
Roasted Bone Marrow on Keto Toast
Roasted Bone Marrow on Keto Chia Toast
Load More



Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’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 for you.


 

You may also like

3 Comments

  1. A great and simple dish. Looks delicious and super tasty. I love the detailed nutritional values on your post too.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.