Steak Tagliata

A low fat but delicious dinner that is popular with all the family. Feel free to add some shavings of fresh parmesan cheese to top but then it wouldn’t be so low calorie. I have this as a low carb option but if you want to add crispy little potatoes be my guest.

I like to serve it with lots of lightly griddled vine ripened tomatoes and drizzle over a balsamic glaze. This dinner feels like a treat when it’s really healthy and low in calories. I use rib eye steak but fillet or sirloin works well too.

Serves 2


A glug or two of olive oil

Punnet of vine ripened cherry tomatoes

Bag of rocket salad or mixed leaf salad

Balsamic glaze to drizzle over

Rib eye steaks – 1 each

2 cloves garlic

1 lemon

Salt and cracked black pepper to season

Extra virgin olive oil, vinegar and lemon juice to dress the leaves


Heat a griddle pan until it is really hot. Rub each steak with a little olive oil, a clove or garlic each and season.

Over a high heat, cook each steak for approximately 4 minutes each side for a medium cooked steak. Rest for 10 minutes or so.

Turn down the griddle and add the tomatoes drizzling over a little olive oil. At this point I cut the lemon in half and put face down on the griddle.

Dress your leaves in your desired dressing. I like a little extra virgin olive oil, lemon juice, a dash of vinegar, salt and cracked black pepper.

Place your leaves on the plate with the lemon, add your sliced steak, vine tomatoes and drizzle over a little balsamic glaze.

Pour yourself a nice glass of red and enjoy.