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Light Dinner Steak Salad 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.
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Light Dinner Steak Salad Recipe

Light Dinner Steak Salad 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.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people

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.