Italian · Dinner
Sliced Beef Steak with Arugula (High-Protein)
Pan-seared beef sirloin fanned over peppery arugula with shaved Parmesan, lemon and olive oil. A cannellini bean and Parmesan puree stirred through the plate boosts protein and fiber while keeping the classic Italian tagliata profile of char, pepper and citrus.
$8
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
544Calories
54.8gProtein
29.3gFat
15.2gCarbs
1.6gSugar
6.1gFiber
983mgSodium
137mgChol
8.9gSat Fat
1120mgPotassium
420mgCalcium
5.4mgIron
3.1mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the beef sirloin steak dry with paper towel and season both sides with salt and black pepper.
2
Sear
Heat the olive oil in a heavy skillet over high heat until it shimmers, then sear the steak 2–3 minutes per side until a deep brown crust forms and the centre reads 130F.
3
Rest
Transfer the steak to a board and rest for 5 minutes until the juices stop pooling on the surface.
4
Plate
Spread the bean puree over a plate, scatter arugula on top, fan the sliced steak over it, drizzle with lemon juice and shave Parmesan on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 380g380g beef sirloin steak
- 80g80g arugula
- 120g120g cannellini beans
- 40g40g Parmesan
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
