Print Recipe
5 from 1 vote
This keto friendly Tuscan steak salad makes for a quick and tasty weeknight meal or weekend treat.
The steak is rubbed in garlic, lemon and rosemary to create an aromatic marinade and served on a bed of Tuscan kale and tomatoes.
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Salad
Cuisine: Italian
Keyword: Italian, salad, steak, Tuscan
Servings: 2 people
Calories: 673kcal

Ingredients

For the Steak

  • 2 rump steaks 200g each
  • 2 tsp fresh rosemary finely chopped
  • 1 ½ tbsp extra virgin olive oil
  • 1 clove garlic minced
  • 1 tsp lemon zest
  • salt and pepper to season

For the Kale

  • 6 cherry tomatoes quartered
  • 210 g cavolo nero roughly chopped and stalks removed
  • 1 clove garlic finely sliced
  • 1 tbsp extra virgin olive oil
  • ½ tbsp lemon juice
  • salt and pepper to season

Instructions

  • Add the steaks to a shallow dish and season generously with salt and pepper. Add the lemon zest, olive oil, rosemary and garlic and use your hands to rub the seasonings all over the meat.
  • Heat a griddle pan over a high heat. Add the steaks and cook to preference – about 7 minutes for medium. Set aside to rest.
  • Whilst the steaks are resting you can prepare the vegetables.
  • Heat the oil in a pan over a low/medium heat and add the garlic. Sweat until tender.
  • Add the kale, tomatoes, lemon juice, salt and pepper and increase the heat a little.
  • Pan fry for 3-4minutes until the kale is just wilted and tomatoes are tender.
  • Slice the rested steak and serve over the kale and tomatoes.

Nutrition

Calories: 673kcal | Carbohydrates: 8g | Protein: 61g | Fat: 46g | Fiber: 3g

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