There’s something about a sizzling steak that’s just—well, it’s like a symphony in your mouth, isn’t it? Picture this: a juicy piece of steak, perfectly seared, resting on a bed of crisp greens. It’s like a painting you can eat, and oh, did I mention it’s keto-friendly?
Steps
- Prepare the steak marinade by combining balsamic vinegar, Worcestershire sauce, olive oil, lemon juice, minced garlic, onion powder, salt, and pepper in a small bowl. Pat the ribeye steaks dry, place them in a large dish, and pour the marinade over them. Allow the steaks to marinate at room temperature for 10-15 minutes or up to 30 minutes.
- While the steaks marinate, cook the bacon in a skillet over medium heat until crispy. Set it aside to cool, reserving 2-3 tablespoons of the bacon grease for the dressing.
- Heat a cast iron skillet over high heat for 5-10 minutes. Meanwhile, prepare the dressing by combining olive oil, balsamic vinegar, Dijon mustard, bacon grease, minced garlic, salt, and pepper in a mason jar or blender. Adjust seasoning as needed.
- Remove the steaks from the marinade and place them in the hot skillet. Cook each side for 3-4 minutes, allowing a crust to form, until the desired temperature is reached. Transfer the steaks to a plate and let them rest for 5 minutes before slicing.
- Chop the cooked bacon and arrange the salad greens, cherry tomatoes, cucumber slices, red onion, and avocado in a large bowl. Add the steak slices and sprinkle with blue cheese crumbles if desired.
- Serve the salad with the prepared Dijon balsamic dressing on the side or drizzled over the top.
Ingredients
- 1 tablespoon balsamic vinegar
- 1 tablespoon gluten-free Worcestershire sauce
- 3 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- ½ teaspoon minced garlic
- ¼ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large ribeye steaks (or steak of choice like sirloin or flank)
- 4-5 pieces of thick-cut bacon
- 4-5 cups mixed salad greens (such as green leaf lettuce, baby arugula, spinach, or romaine)
- 4 oz. cherry tomatoes
- ½ cucumber, sliced
- ¼ cup sliced red onion
- 1 avocado, cut into wedges
- ½ cup blue cheese crumbles (optional)
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 2-3 tablespoons bacon grease
- ½ teaspoon minced garlic
- Salt and pepper, to taste
Nutritional Values
Calories: 2340 | Total Fat: 152g | Saturated Fat: 16g | Trans Fat: 0g | Cholesterol: 60mg | Sodium: 1668mg | Carbohydrates: 40g | Net Carbohydrates: 14g | Fiber: 18g | Sugar: 16g | Protein: 196g
FAQ
- Can I use a different cut of steak for this keto salad?
- Absolutely! While ribeye is recommended for its higher fat content, other cuts like sirloin, New York strip, or flank steak also work well. If using a leaner cut, consider marinating the steak to enhance its flavor and tenderness.
- Is the marinade necessary for the steak?
- The marinade is optional, especially if you’re using a high-quality cut like ribeye. However, for leaner cuts like flank or skirt steak, marinating is recommended to add flavor and tenderize the meat.
- How long can this steak salad be stored?
- The salad can be stored in the refrigerator for up to 4 days if undressed. The balsamic dressing can last for a week or more; keeping it at room temperature is best to prevent the bacon grease from solidifying.
- What is the ideal cooking temperature for steak in this recipe?
- For medium-rare steak, aim for an internal temperature of about 130°F. For medium, target 140°F, and for medium-well, look for 155°F. Keep in mind that the steak will continue to cook slightly after being removed from the heat.
- Is this steak salad suitable for kids?
- Yes, this salad is kid-friendly! A tip for serving it to children is to cut the steak into small bites and serve it separately from the salad, which can make it more appealing to younger eaters.
Tips
- Marinate for Flavor: While marinating the steak is optional, especially for high-quality cuts like ribeye, it can enhance the flavor of leaner cuts like flank or skirt steak. If you’re short on time, a quick 10-15 minute marination will still impart some taste, but ideally, let it sit longer for more depth.
- Use a Thermometer: To achieve your desired doneness, employ an instant-read thermometer. Remember, the steak will continue to cook slightly after removing it from heat. Aim for 130°F for medium-rare, 140°F for medium, and 155°F for medium-well.
- Keep Dressing at Room Temperature: To prevent the bacon grease in the dressing from solidifying, store it at room temperature. This will ensure a smooth consistency for drizzling over your salad.
- Utilize Leftover Steak: This salad is perfect for using up leftover steak, which can save you time during preparation. Just ensure it’s sliced thinly and added to the salad for a quick meal.
Equipment
- Cast Iron Skillet: Ideal for cooking steak on the stovetop.
- Instant-Read Thermometer: Useful for checking the steak’s internal temperature to ensure it reaches your desired doneness.
- Mason Jar or Small Blender: Helpful for mixing the salad dressing ingredients thoroughly.
