Italian · Dinner
Sliced Beef Steak with Arugula (Low-Chol)
Pan-seared beef sirloin, sliced thin against the grain and fanned over peppery arugula. Finished with lemon, shaved Parmesan and olive oil in the Tuscan tagliata style, with cherry tomatoes for acidity. Lean sirloin keeps this bright, savoury steak dish lower in cholesterol and saturated fat than a classic ribeye version.
$7
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
386Calories
38.4gProtein
22.9gFat
5.1gCarbs
2.3gSugar
1.6gFiber
793mgSodium
68mgChol
7.9gSat Fat
690mgPotassium
220mgCalcium
3.6mgIron
2.9mcgVitamin B12
16mgVitamin C
low-cholesterol
gluten-free
protein-rich
low-carb
low-calorie
low-chol
Instructions
1
Prep
Pat sirloin dry and season both sides with salt and cracked black pepper.
2
Sear
Heat 1 tsp olive oil in a heavy skillet over high heat until shimmering. Sear steak 3 minutes per side until medium-rare, centre 130–135°F.
3
Rest
Transfer steak to a board and rest 5 minutes, uncovered, until juices stop pooling.
4
Plate
Toss arugula and cherry tomatoes with remaining oil and lemon juice. Slice steak against the grain, fan over dressed leaves, top with Parmesan shards and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin steak
- 3 cups70g arugula
- 2 tsp2 tsp olive oil, divided
- 1 tbsp1 tbsp lemon juice
- 1 oz28g Parmesan, shaved
- 88 cherry tomatoes, halved
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper, cracked
