DinnerLunchHigh proteinLow carbGluten-free

Steak Tagliata with Arugula and Parmesan

Name: Steak Tagliata with Arugula and Parmesan
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 portions
Ingredients: 400g sirloin or flank steak; 100g arugula; 150g cherry tomatoes, halved; 30g Parmesan, shaved; 1, juiced lemon; 1 tbsp olive oil; 1 tsp balsamic vinegar; 1 clove, halved garlic; 1 sprig, optional fresh rosemary

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Sliced seared steak laid over a pile of peppery arugula and cherry tomatoes, dressed with lemon and olive oil and topped with shaved Parmesan. The Italian trattoria plate that gives you 50 grams of protein without a single side dish.

Per serving

50g

Protein

415

Calories

Carbs

20g

Fat

2 portions10 min10 min

Ingredients

14 ozsirloin or flank steak
4 ozarugula
5 ozcherry tomatoes, halved
1 ozParmesan, shaved
1, juicedlemon
1 tbspolive oil
1 tspbalsamic vinegar
1 clove, halvedgarlic
1 sprig, optionalfresh rosemary

Steps

1
Pat the steak dry, rub it all over with the cut side of the garlic and season generously with salt and pepper. Let it sit at room temperature for 15 minutes.
2
Heat a heavy pan until it is smoking hot. Sear the steak for 3 minutes per side for medium-rare, adjusting for thickness, and drop the rosemary into the pan for the last minute if using. Rest on a board for 5 minutes.
3
Whisk the lemon juice, olive oil, balsamic vinegar and a pinch of salt and pepper into a dressing.
4
Toss the arugula and tomatoes with half the dressing and spread over two plates.
5
Slice the steak thinly against the grain and lay it over the greens. Drizzle with the remaining dressing and any resting juices, then top with the shaved Parmesan.