There has been plenty of controversy over the humble steak.
Some people blame it for much of our environmental woes and encourage us to minimise our consumption. At the other extreme, those who have “gone Carnivore” find wondrous benefits in eliminating many of the most nutrient-poor, hyperpalatable and inflammatory foods.
Then, somewhere in the middle, the Regenerative Agriculture crowd are finding creative ways to integrate plants and animals to create a more diverse, nutritious and environmentally sustainable ecosystem.
From a nutritional perspective, steak is a great way to get your bioavailable protein while effectively eliminating carbohydrates. Steak also provides tons of vitamins B2, B3, B5, B6, choline, iron, potassium, selenium and zinc.
At the same time, steak alone does not provide a lot of vitamin A, C, K1, D or K1, so it’s not a bad idea to add some seafood and non-starchy vegetables (if you tolerate them).
With such a high proportion of energy from protein, steak is hard to overeat. This is why so many people following a carnivore diet find that they lose weight without having to track calories.
If weight loss is not your goal you may want to add some extra fat for energy or choose fattier cuts of meat. However, if you’ve got body fat to lose you can choose leaner cuts of meat.
One 300 g serve of sirloin steak 480 calories, 90 g protein, 13 g fat and 0 g of net carbs
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- Salt to taste
- Heat a non-stick frypan to a medium/high heat, add in the steak, cook for 4 minutes, flip and cook a further 4 minutes, remove from pan and rest for 10 minutes.
- Use a sharp knife to slice the steak very thinly.
- Plate up and sprinkle with salt to taste.
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- fat loss
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