Keto Steak Salad Food

BLACKENED STEAK SALAD

Steps:

• In a large mixing bowl, toss the steak strips in 2 tablespoons of olive oil. In a small mixing bowl, combine the paprika, garlic powder, onion powder, thyme, cayenne pepper, basil, cumin, celery salt and oregano. Sprinkle the seasoning over the top of the steak and toss in the bowl until all the meat is evenly coated. Set aside.
• In a large sauté pan, heat the remaining 2 tablespoons (30 ml) of olive oil and the butter over medium-low heat. Add the onion, garlic, and sea salt and black pepper to taste. Sauté until the onion is a nice caramel color, about 20 minutes. Add the mushrooms an and sauté until they are soft and have released their liquid, about 10 minutes.
• While the onion is caramelizing, divide the romaine and spinach among 4 plates. Top each plate of lettuce with one quarter of the blue cheese crumbles, tomatoes, orange and yellow bell pepper and avocado. Line each topping in its own individual row.
• Heat the oven on broil. Line the steak strips in a single layer on a broiling pan. Broil on high for 5 minutes, or until the meat has reached the desired level of doneness.
• Divide the cooked steak strips evenly among all 4 plates. Top with the caramelized onion and mushrooms.

KETO STEAK SALAD

Steps:

• Combine all the ingredients for the fajita seasonings. Reserve 1 1/2 teaspoons for the bell peppers.
• In a medium bowl, combine 2 tablespoons of olive oil, chopped cilantro, lime juice, mustard and 5 teaspoons of the fajita seasonings. Reserve 1 tablespoon of the steak marinade for drizzling on the steak at the end. Pour remainder of the steak marinade into a large zip-top bag along with the steak. Press the bag to evenly distribute the marinade and allow to sit while you prepare the vegetables.
• Slice the the onions and bell peppers.
• Heat 1 tablespoon olive oil in a 12" skillet over medium high heat. Add the onions and allow to cook for about 4 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of fajita seasonings. Cook for 2-3 minutes. Transfer and set aside on a plate.
• Melt ghee on the same skillet and sear the steak. Allow to sear for 3 to 4 minutes (or more depending on how done you like your steak) on each side. Transfer steak to a cutting board and allow to rest for at least 5 minutes before slicing into thin strips. Add the reserved steak marinade to the skillet and add the steak strips until just heated. Remove from heat.
• For the dressing: Combine all the dressing ingredients in a blender or food processor. Blend until smooth. Chill until ready to serve. Can be made a few days in advance.Place 2-3 pieces each of butter and romaine lettuce in a large bowl. Place sliced avocado and grilled peppers and onions on top. Add the flank steak strips and place on top of the salad. Drizzle with chilled dressing. Serve immediately.

KETO STEAK SALAD RECIPE

Steps:

• Cook the steak to your liking, then slice it into bite sized pieces.
• Place the spinach onto a plate or base of a lunch box container.
• Top with the slices steal, chopped basil leaves and sliced cucumber.
• In a small bowl, whisk together the extra virgin olive oil, lemon and salt to create a dressing.
• Pour a couple of tablespoons (or more) of the dressing over the steak salad.
• Enjoy straight away or store in a fridge and enjoy within a day.

LOW-CARB STEAK SALAD WITH DIJON VINAIGRETTE RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Spread the sliced onion on half of the baking sheet and arrange tomatoes on the other half. Drizzle each side with 1 tablespoon olive oil and season with salt and pepper. Toss to coat.
• Roast in the oven for 10-15 minutes, or until the onion is caramelized and the tomatoes are browned in spots and just beginning to burst. Remove from oven and let cool.
• In a small bowl, whisk together the shallot, Dijon mustard, Worcestershire sauce, honey, extra-virgin olive oil, red wine vinegar, salt, and pepper. Refrigerate until ready to use.
• Liberally season the steak all over with salt and pepper.
• Heat a cast-iron skillet over medium-high heat. Add the remaining tablespoon of olive oil to the hot skillet. When the oil is smoking, add the steak to the pan. Sear for 5 minutes, or until a deep golden brown crust forms. Flip the steak and cook another 5 minutes on the other side. Sear the sides of the steak until golden brown, another 3-4 minutes total.
• Transfer the pan with the steak to the preheated oven for about 5 minutes, or until an instant-read thermometer inserted into the center of the steak reads 125-130˚F (51-54˚C) for medium-rare. Remove the steak from the oven and let rest for 10 minutes before slicing.
• Add the lettuce to a large bowl. Add the roasted tomatoes, roasted onion, walnuts, Gorgonzola, and sliced steak. Toss well. Divide the salad between serving bowl and drizzle over the dressing.
• Enjoy!