Fajita Salad With Steak Whole30 Low Carb Keto Recipes

KETO STEAK SALAD

Keto Steak Salad image

This Keto Steak Salad is the perfect hearty and low carb lunch or light dinner. It's easy to make and has all the amazing flavors of a fajita served with a creamy cilantro lime dressing!

Provided by Kelly

Categories Salad

Time 25m

Yield 6 servings

Number Of Ingredients 27

Ingredients

2 teaspoons chili powder
1 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
3 tablespoons olive oil (divided)
1/4 cup fresh cilantro leaves (chopped, plus more for serving)
juice from 2 limes (divided)
1 teaspoon ground mustard (OR 1 tablespoon Dijon mustard - paleo/keto brand as necessary)
1½ pounds flank steak (, halved crosswise)
4 medium bell peppers (seeded and thinly sliced (I used red, yellow, orange and green))
1 small red onion (thinly sliced)
1-2 tablespoons ghee (OR avocado oil)
2-3 leaves butter lettuce
2-3 leaves romaine lettuce
For the salad dressing:
1 cup fresh cilantro (, stems removed)
1/2 cup coconut cream (OR plain Greek yogurt)
2 cloves garlic minced
1/4 teaspoon ground cumin
1/4 cup olive oil
2 tablespoons lime juice (, about 1 lime)
salt and black pepper (, to taste)
lime wedges
sliced avocado

Steps:

Combine all the ingredients for the fajita seasonings. Reserve 1 1/2 teaspoons for the bell peppers.
In a medium bowl, combine 2 tablespoons of olive oil, chopped cilantro, lime juice, mustard and 5 teaspoons of the fajita seasonings. Reserve 1 tablespoon of the steak marinade for drizzling on the steak at the end. Pour remainder of the steak marinade into a large zip-top bag along with the steak. Press the bag to evenly distribute the marinade and allow to sit while you prepare the vegetables.
Slice the the onions and bell peppers.
Heat 1 tablespoon olive oil in a 12" skillet over medium high heat. Add the onions and allow to cook for about 4 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of fajita seasonings. Cook for 2-3 minutes. Transfer and set aside on a plate.
Melt ghee on the same skillet and sear the steak. Allow to sear for 3 to 4 minutes (or more depending on how done you like your steak) on each side. Transfer steak to a cutting board and allow to rest for at least 5 minutes before slicing into thin strips. Add the reserved steak marinade to the skillet and add the steak strips until just heated. Remove from heat.
For the dressing: Combine all the dressing ingredients in a blender or food processor. Blend until smooth. Chill until ready to serve. Can be made a few days in advance.Place 2-3 pieces each of butter and romaine lettuce in a large bowl. Place sliced avocado and grilled peppers and onions on top. Add the flank steak strips and place on top of the salad. Drizzle with chilled dressing. Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 424 kcal, Carbohydrate 7 g, Protein 26 g, Fat 31 g, Fiber 2 g

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