Steak Tagliata

Beef Tagliata
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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%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

 

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Print Recipe
Steak Tagliata
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...
Beef Tagliata
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Light Meals, Main Dish
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
  • 2 tsp olive oil
  • 140 g steak
  • salt and freshly ground black pepper
  • 1 TB olive oil (additional)
  • 1/2 lemon juice of
  • 25 g wild rocket (arugula)
  • sea salt flakes
  • 10 g Parmesan shavings
Course Light Meals, Main Dish
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
  • 2 tsp olive oil
  • 140 g steak
  • salt and freshly ground black pepper
  • 1 TB olive oil (additional)
  • 1/2 lemon juice of
  • 25 g wild rocket (arugula)
  • sea salt flakes
  • 10 g Parmesan shavings
Beef Tagliata
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Heat the two teaspoons olive oil 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 additional 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 can be found further down the page. Photographs and recipes on MUD AND LOVE are copyright © Monya Kilian Palmer. However, these recipes have been created for you to enjoy and share with like-minded people, so if you loved it - please share your creation with friends / Low-carb Facebook community groups, and please credit M&L by supplying the link of this recipe. If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Recipe Notes


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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

The nutritional analysis, macro and allergen breakdown of the recipes on this site are done 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.

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3 Comments

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

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