Low-carb beef steak with fennel and orange salad
Low-carb beef steak with fennel and orange salad. A low-carb meal for a quick lunch that pairs lean meat with fruity notes.
At a glance
- Serves 2
- Prep time: 15 min
- Cooking time: 10 min
- Total time: 25 min
- Calories: 480 kcal per serving
- Protein: 40 g
- Fat: 26 g
- Carbs: 18 g
Ingredients
- 1 fennel bulb
- 2 oranges
- 2 tbsp olive oil
- 350g sirloin steak
- 1 tbsp olive oil
- 1 pinch of sea salt
Method
You’ll need: frying pan · chopping board · knife · mixing bowl
- Cut off the tough end of the fennel and shave the bulb into wafer-thin slices.
- Peel the oranges thickly enough to remove the white pith as well, and cut them into thin rounds.
- Mix the fennel and oranges in a bowl with the olive oil and let the salad stand briefly.
- Heat a cast-iron frying pan without any fat until very hot, then add a little olive oil and put in the steak.
- Sear the sirloin steak hard on both sides, season with coarse sea salt, cut it into strips and lay it on the salad.
Good to know
An elegant lunch with few carbs. The acidity of the oranges cuts beautifully through the savoury meat.
Swaps
Sirloin steak → chicken breast (if you don't eat red meat, poultry also goes really well with the fruity salad).
Cooking tips
Always take the meat out of the fridge thirty minutes before frying so it comes up to room temperature.
Storage
You can easily prepare the salad ahead. The steak, though, is unbeatable fresh from the hot pan.
Allergens
Completely gluten-free, lactose-free and nut-free.
Dairy-free recipes
