The keto steak salad recipe contains only 4g of net carb and keeps you full for a long time. Its delicious, heavenly topping will give you the pleasure of taking carbs without giving you almost no carbs.
How to Make Keto Steak Salad?
Salads are the best way to combine beautiful, colorful, and especially seasonal vegetables with protein and turn them into the main meal.
They are very easy and quick meals to make. But when it comes to a ketogenic diet, it can be like walking through a minefield.
Because the ketogenic diet is very delicate and there is no room for mistakes while following this diet. This is exactly why most people avoid vegetables and fruits when following the keto diet.
In fact, keto allows many vegetables and fruits. The only issue here is about knowing which ones to eat and how much.
That’s why this article gives you a delicious formula for fearless access to veggies and greens while on a keto diet.
Follow the step-by-step guide and combine vitamins, proteins, and fats with almost no carbs.
Keto Steak Salad Recipe (2 Servings)
Net Carb: 4g
Total Fat: 53g
Steak (10 1/2 ounces or 300g)
Olive oil (1 tbsp)
Chili flakes (1 tsp)
Fresh ginger (1 tbsp, chopped – optional)
Fish sauce (1 tbsp, optional)
Lemon juice (1 tbsp)
Mayo (3 tbsp)
Sesame oil (1/2 tsp)
Salt and pepper to taste
Iceberg (1 cup shredded)
Cucumber (1/2 chopped)
Cherry tomatoes (5 cherries)
Onion (1/2, small and chopped – optional)
Sesame seeds (1 tbsp)
Watch Keto Steak Salad Recipe Video
Recipe – 15min prep / 5min cooking time
Let’s start by marinating the steak, so it has time to rest in the fridge.
Put the steak in a freezer bag.
Drizzle olive oil on it.
Optionally add fish sauce and 1 tbsp grated fresh ginger.
Finally, add the chili flakes and, after closing the bag, mix them all well.
Then put it in the refrigerator to use in the last step.
Take the mayonnaise into a bowl.
Add 1 tbsp of lemon juice, sesame oil, and some salt and pepper on it, mix and keep it aside to use in the topping stage.
Heat a small pan.
Roast 1 tbsp (or more, depending on your preference) sesame seeds in this pan for a short time, and keep it aside to use in the topping stage.
Recommendation: Sesame seeds burn fast. For this reason, roast it in a controlled manner and turn off the stove before the colors change.
Chop iceberg, cherry tomato, the cucumbers.
Take a serving bowl and place the chopped iceberg on its bottom.
Put chopped tomatoes and cucumber on it.
Optionally add some fresh cilantro.
Add (again optionally) a few slices of red onion.
Add some olive oil to the skillet where you will fry the steak.
When the oil is heated, place the whole steak on it and fry both sides.
You can add salt at this step.
For a rare steak, fry both sides for 1 1/2 minutes.
For a medium-rare steak, fry both sides for 2 minutes.
For a medium steak, fry both sides for 3 minutes.
Fry both sides for about 5 minutes for a well-done steak.
Transfer the fried steak to a cutting board and slice it into strips.
Arrange the steak slices on the salad.
Sprinkle the roasted sesame seeds on top.
Finally, place the prepared mayonnaise sauce in the middle of the salad.
To Sum Up
It’s salad time! You are now ready to start. When you make this recipe and serve it, you’ll know it was worth the effort. As long as you stick to the keto diet, you can change the ingredient list and enrich your salad with new ingredients.
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