For diehard meat lovers, give steak salad a try! This flavorful recipe is made from juicy, pan-seared steak, fresh vegetables, and a tangy balsamic vinaigrette dressing. It’s perfect for keto, but if you need to make it a full meal, serve it on pasta or wrapped in tortillas.
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 4people
Ingredients
1 ½poundsteaksirloin, T-bone, strip loin about 1 inch thick
salt and pepperto taste
1tablespoonvegetable oil
8ouncesarugulaor other greens
1/2large onionspeeled and sliced
1 ½cupscherry tomatoeshalved
1cupcorn
½cupdried cranberries
1avocadocut into chunks
3/4cupgoat cheesecrumbled
½cupbalsamic 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.