Steak Tagliata with Yellow Carrot
with salad, pumpkin seeds and Parmigiano Reggiano
This recipe provides 265 grams of vegetables per portion.
Tags:
Low Carb
•Lactose Free
•Calorie Smart
•High Protein
Allergens:
Milk
•Sulphites
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time20 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
1 piece
Steak
1 piece
Yellow carrot
10 g
Pumpkin seeds
(May be present Peanuts, Tree nuts, Sesame)
30 g
Arugula & lamb's lettuce
½ piece
Red onion
1 piece
Parmigiano Reggiano DOP
(Contains Milk)
4 milliliters
Crema di balsamico
(Contains Sulphites)
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
¼ tablespoon
Balsamic vinegar
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2231 kJ
Calories533 kcal
Fat32 g
Saturated Fat11.8 g
Carbohydrate17.7 g
Sugar4.8 g
Dietary Fiber8.8 g
Protein40 g
Salt0.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Casserole
•Tall-Sided Pan
•Salad Bowl
•Aluminum Foil
•Peeler or Cheese Slicer
Cooking Steps
1
- Take the steak out of the fridge so it can come up to room temperature – for the best results, do this at least half an hour before cooking.
- Cut the carrots into 1cm thick slices. Cut any larger slices in half.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the carrots for 9 - 12 minutes until golden brown and tender. Season with salt and pepper to taste and keep warm over low heat until ready to serve.
2
- Heat a frying pan without any oil over high heat. Toast the pumpkin seeds for 1 - 2 minutes, or until they start to pop, then remove from the pan and set aside.
- In a salad bowl, make a dressing by mixing the extra virgin olive oil with the balsamic vinegar and some salt and pepper to taste.
- Toss the arugula and lamb's lettuce with the dressing.
- Slice the onion into half rings.
3
- Heat a knob of butter in the same frying pan over medium-high heat. Season both sides of the steak with salt and pepper.
- Once the butter is nice and hot, put the steak and onion in the pan. Fry the steak for 1 - 3 minutes on each side, or until cooked to your preference (see tip).
- Take the steak out of the pan when finished and let it rest under aluminium foil. Keep frying the onion until ready to serve.
Tip: fry the steak for 1 - 2 minutes per side for rare, 2 - 3 minutes per side for medium-rare and 4 - 5 minutes per side for well done.
4
- Serve the salad onto plates and place the carrot on top of the salad.
- Serve the steak on top of the carrot, then top with the onion.
- Use a peeler or cheese slicer to slice the Parmigiano Reggiano into flakes.
- Garnish the salad with the Parmigiano Reggiano, crema di balsamico and pumpkin seeds.