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Low Carb Garden-Fresh Steak Salad Recipe

Gluten Free
Lunch
Main Dishes
Salads
★★★★☆
4.5/5
(6 reviews)
By Zylo Nutritionist Team
Low Carb Garden-Fresh Steak Salad
Zylo Recipes

Description

Imagine a vibrant salad, bursting with the freshest flavors of summer. Picture crisp, garden lettuce and hearty kale forming a verdant base. If a personal garden isn't accessible, a variety of artisan lettuces from your local grocer will work beautifully.

This salad is remarkably enticing, a symphony of textures and tastes that will have you craving more. A lively vinaigrette adds a tangy zest, awakening the palate with its bright notes. Crumbles of tart feta cheese provide a salty counterpoint to the other ingredients, enhancing the complexity of each bite.

Slices of tender, perfectly cooked steak offer a satisfying, meaty richness, while the creamy, smooth avocado lends a luxurious and soothing element. Fresh herbs, carefully selected, create a harmonious bridge, uniting all the components in a fragrant and delightful culinary experience. The result is a refreshing, nourishing salad that's both light and deeply satisfying.

It's a celebration of seasonal ingredients, transformed into a simple yet elegant dish. Feel free to prepare extra steak when seasoning to use in other dishes. This salad is more than just a meal; it's an experience, a moment of pure culinary pleasure that captures the essence of summer in every bite.

Its vibrant colors and enticing aromas make it a feast for the senses, perfect for a light lunch, a refreshing dinner, or a delightful side dish at your next gathering. This salad is a blank canvas for customization, allowing you to tailor it to your personal preferences and the seasonal bounty available to you. It’s an invitation to explore the world of flavors and textures, creating a dish that is both nourishing and utterly delicious.

Preparation Time

Prep Time
30 min
Cook Time
15 min
Total Time
45 min

Nutrition Information

Per 1 servings serving
C
Calories
500 Kcal
C
Carbs
10 g
Fi
Fiber
3 g
Sugar
5 g
P
Protein
45 g
C
Fats
30 g
Saturated Fats 10 g
Unsaturated Fats 15 g
Cholestrol 100 mg
Sodium 400 mg
Potassium 600 mg
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Ingredients

    1.
    Beef Rib Eye Small End Ribs 10-12 Separable Lean And Fat Trimmed To 0" Choice Raw Delmonico Ribeye
    Beef Rib Eye Small End Ribs 10-12 Separable Lean And Fat Trimmed To 0" Choice Raw Delmonico Ribeye
    1 lb
    2.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    2 tsp
    3.
    Black Pepper
    Black Pepper
    1 teaspoon
    4.
    Lettuce
    Lettuce
    6 cup
    5.
    Vegetables Leafy Greens Organic Lacinato Kale by Freshdirect
    Vegetables Leafy Greens Organic Lacinato Kale by Freshdirect
    1 cup raw
    6.
    Dill Weed, Fresh
    Dill Weed, Fresh
    1 cup, whole pieces
    7.
    Parsley, Fresh
    Parsley, Fresh
    1 cup, chopped
    8.
    Chives, Raw
    Chives, Raw
    1 cup, cut pieces
    9.
    Asparagus, Raw
    Asparagus, Raw
    5 ounce
    10.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    2 tsp
    11.
    Avocado
    Avocado
    1 each
    12.
    White Wine Vinegar by Alessi
    White Wine Vinegar by Alessi
    ¼ cup
    13.
    Extra Virgin Olive Oil
    Extra Virgin Olive Oil
    ¼ cup
    14.
    Garlic, Fresh
    Garlic, Fresh
    1 clove
    15.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    2 tsp
    16.
    Black Pepper
    Black Pepper
    1 teaspoon
    17.
    Feta Cheese
    Feta Cheese
    4 tablespoon, crumbled

Instructions

    1.
    Season ribeye steak with 1 teaspoon of kosher salt on each side and ½ teaspoon of black pepper on each side. Allow steak to sit like this for an hour to draw out the moisture. It will help it to sear on the grill better.
    2.
    In the meantime, prepare the lettuce greens by washing them well. Cut the lettuce leaves in half or thirds.
    3.
    As well as the kale leaves, removing the stems and slicing the kale thin. Combine the kale with the lettuce greens.
    4.
    Wash and chop the parsley, dill, and chives and add them to the lettuce greens and kale. Toss all together.
    5.
    Prepare the asparagus by trimming the ends and then seasoning them with ½ tablespoon of oil and ¼ teaspoon kosher salt. Toss to combine and set aside.
    6.
    Prepare the vinaigrette by combining the vinegar, olive oil, 1 teaspoon of kosher salt, ¼ teaspoon of black pepper and 1 grated garlic clove. Whisk to combine well.
    7.
    Preheat a grill until it is very hot about 350-400F degrees. Add the steak to the grill and cook until it is medium done (145 F -150 F). Of course, cook the steak to your doneness preference. Allow steak to rest 5 minutes. Grill the asparagus for a couple of minutes per side until cooked through.
    8.
    Assemble the salad by placing the greens on a large dinner plate. Add the sliced steak on the side, as well as a ¼ of sliced avocado and some asparagus spears. Crumble 1 tablespoon of feta cheese onto each plate. Drizzle with ¼ of the vinaigrette.