Keto Steak Salad Recipes

KETO STEAK SALAD

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.

KETO STEAK SALAD RECIPE

Steps:

• Cook the steak to your liking, then slice it into bite sized pieces.
• Place the spinach onto a plate or base of a lunch box container.
• Top with the slices steal, chopped basil leaves and sliced cucumber.
• In a small bowl, whisk together the extra virgin olive oil, lemon and salt to create a dressing.
• Pour a couple of tablespoons (or more) of the dressing over the steak salad.
• Enjoy straight away or store in a fridge and enjoy within a day.

KETO STEAK SALAD RECIPE

Steps:

• To make the blue cheese dressing, whisk together the sour cream, cream, salt, pepper and apple cider vinegar together in a bowl.
• Whisk in the crumbled blue cheese.
• Place into the fridge for a couple of hours for the flavours to develop.
• When you're ready to cook your steaks, remove them from the fridge, add salt and pepper to taste and allow to come up to room temperature for 10 to 15 minutes.
• Heat butter or coconut oil in a frying pan and, when hot, add the salted steaks.
• Cook until done to your liking. Approximately 5 minutes a side for medium, with less or more time depending on how you like your steak cooked.
• Remove the steak to a plate to rest.
• To put the salads together, place a bed of spinach on a plate.
• Top with slices tomatoes and peppers.
• Once the steak has rested and cooled, slice into strips.
• Place the salad strips on top of the prepared salad and drizzle over the blue cheese dressing.

LOW-CARB STEAK SALAD WITH DIJON VINAIGRETTE RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Spread the sliced onion on half of the baking sheet and arrange tomatoes on the other half. Drizzle each side with 1 tablespoon olive oil and season with salt and pepper. Toss to coat.
• Roast in the oven for 10-15 minutes, or until the onion is caramelized and the tomatoes are browned in spots and just beginning to burst. Remove from oven and let cool.
• In a small bowl, whisk together the shallot, Dijon mustard, Worcestershire sauce, honey, extra-virgin olive oil, red wine vinegar, salt, and pepper. Refrigerate until ready to use.
• Liberally season the steak all over with salt and pepper.
• Heat a cast-iron skillet over medium-high heat. Add the remaining tablespoon of olive oil to the hot skillet. When the oil is smoking, add the steak to the pan. Sear for 5 minutes, or until a deep golden brown crust forms. Flip the steak and cook another 5 minutes on the other side. Sear the sides of the steak until golden brown, another 3-4 minutes total.
• Transfer the pan with the steak to the preheated oven for about 5 minutes, or until an instant-read thermometer inserted into the center of the steak reads 125-130˚F (51-54˚C) for medium-rare. Remove the steak from the oven and let rest for 10 minutes before slicing.
• Add the lettuce to a large bowl. Add the roasted tomatoes, roasted onion, walnuts, Gorgonzola, and sliced steak. Toss well. Divide the salad between serving bowl and drizzle over the dressing.
• Enjoy!

KETO STEAK

Steps:

• Remove steak from the refrigerator at least 1 hour before cooking to allow it to come to room temperature. Season generously with salt and pepper.
• Preheat the oven to 200 degrees F (95 degrees C).
• Heat an ovenproof skillet over medium-high heat. Add butter. Sear steak for 2 minutes; flip and cook on the other side, 2 minutes more.
• Place steak in the oven and cook for 10 to 20 minutes, depending on steak thickness and desired doneness. Let steak rest for 10 minutes before serving.