Steak Salad
Steak Salad is a hearty lunch or dinner to make your mouth water! This flavorful steak salad recipe combines juicy, pan-seared steak with fresh vegetables and a balsamic vinaigrette dressing. It’s a perfect keto meal on its own, or can be served on pasta or wrapped in tortillas.
Servings: 4 people
Calories: 693kcal
Ingredients
- 1 ½ pound steak sirloin, T-bone, strip loin about 1 inch thick
- salt and pepper to taste
- 1 tablespoon vegetable oil
- 8 ounces arugula or other greens
- 1/2 large onions peeled and sliced
- 1 ½ cups cherry tomatoes halved
- 1 cup corn
- ½ cup dried cranberries
- 1 avocado cut into chunks
- 3/4 cup goat cheese crumbled
- ½ cup balsamic vinaigrette dressing
Instructions
Seared Steak
- Season the steak generously with salt and pepper.
- Place a large cast iron skillet over high heat for 1 minute.
- Add oil and the steak.
- Fry for 2-3 minutes and then flip. Fry on the other side for 3 more minutes until nicely browned with an internal temperature of 130°F (54°C).
- Remove steak to a cooling rack and let rest for 5 minutes. Then slice thinly.
Steak Salad
- To a large plate, add other ingredients and then arrange the steak slices atop the salad.
- Drizzle balsamic vinaigrette over the salad and toss to combine all ingredients.
- Taste and see if it needs more dressing or any adjustments. Serve immediately.
Notes
- Let the steak rest at room temperature for 30 minutes before cooking
- Make sure to let the steak rest for about 5 minutes before cutting.
- You can add honey to your balsamic vinaigrette dressing if you prefer a sweeter flavor.
Nutrition
Calories: 693kcal | Carbohydrates: 30g | Protein: 46g | Fat: 45g | Saturated Fat: 21g | Cholesterol: 123mg | Sodium: 271mg | Potassium: 1152mg | Fiber: 6g | Sugar: 15g | Vitamin A: 2260IU | Vitamin C: 29.8mg | Calcium: 179mg | Iron: 5.5mg | Net Carbs: 24g