Low-carb orange and pepper beef steak

A refined low-carb orange and pepper beef steak with rump steak, orange juice and broccoli. A high-protein dinner with a fruity, low-carb sauce.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 380 kcal per serving
• Protein: 46 g
• Fat: 15 g
• Carbs: 12 g

Ingredients

• 400g rump steak
• 1 orange
• 1 tsp peppercorns
• 1 tbsp ghee
• 300g broccoli
• 1 pinch of sea salt

Method

You’ll need: frying pan · grater · pestle and mortar

1. Wash the orange in hot water, grate off some of the zest and squeeze the juice from ½ orange.
2. Roughly crush the black peppercorns in a pestle and mortar and rub them into the rump steak.
3. Break the broccoli into florets and blanch in lightly salted water until tender-crisp.
4. Sear the beef steak in the ghee on both sides over a high heat, then take it out of the pan to rest.
5. Deglaze the pan with the orange juice, add the zest and reduce the sauce briefly. Serve the meat with the broccoli and sauce.

Good to know

Fruity orange meets hearty beef. A dinner that tastes like a restaurant meal, but comes out of your own kitchen.

Swaps

Rump steak → sirloin steak (for a little more marbling and flavour).

Cooking tips

Always let the meat rest for 3 minutes after searing, so the juices can redistribute.

Storage

Steak tastes best freshly cooked, but can still be eaten reheated.

Allergens

Contains milk (ghee).