Health coaching Australia | Holistic health coach | Keto diet cookbook Scott Gooding

Nutrition Facts

Servings:
1

Amount Per Serving:
250 g

Calories

726

Protein:
32.2 g
Total Carbohydrates:
5.4 g
Sugar:
4.4 g
fibre:
Total Fat:
64.2 g
Saturated:
18.4 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
1530 mg

Project Steak w Salsa Verde

This would my last meal request on death row. Let’s hope it doesn’t come to this. I’ve always had a fear of going to prison which may in fact be a common fear but it’s not that I dodge the law or get up to illicit activi-ties but none the less the fear is real. At least I know what I’m eating on my last night.
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Serves

forksvg 1

Preptime

clocksvg 00hr 10min

Cooktime

clocksvg 00hr 08min

Ingredients

  • 1 grass fed sirloin or scotch fillet
  • 1 large handful parsely
  • 1 large handful basil
  • 4 tbs olive oil
  • splash apple cider vinegar
  • 1 tbs capers
  • 1 tbs lemon juice
  • 1 garlic clove
  • 3 anchoives fillet
  • 3 cornicons
  • 1 tbs (herb) butter

Method:

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  • There’s lots of conjecture on how to cook the perfect steak, from flipping twice only to every 15 secs.  I reckon it’s somewhere in-between.  I tend to flip it at least four times and more if it’s a thick steak.  This helps to cook it more evenly.  Allow the steak to ‘rest’ for 5 minutes once removed from heat.
  • For the Salsa Verde throw all the ingredients in a blender and process for 20 seconds – boom!  Add more oil if too thick.
  • I served this recipe with some salsa verde and herb butter.

 

The cookbook companion to The Keto Diet,
includes 150 delicious Keto-friendly reipes, all
gluten-free, low sugar, soy-free and non-GMO.