Low Carb Asian Steak Salad Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
Salads
4.5/5
(1578 reviews)
Low Carb Asian Steak Salad
Zylo Recipes

Description

Imagine sinking your teeth into slices of exquisitely seared sirloin, each bite delivering a burst of savory richness. This salad isn't just a dish; it's an experience, a symphony of textures and tastes designed to awaken your palate. The steak, cooked to a tender medium-rare, boasts a beautiful crust that gives way to a juicy, flavorful interior.

Its warmth gently mingles with the cool, crisp elements of the salad, creating a delightful contrast. Scattered among the steak are vibrant jewels of cherry tomatoes, their sweetness a counterpoint to the beef's robust flavor. Refreshing cucumbers, sliced to offer a satisfying crunch, provide a clean, palate-cleansing element.

The subtle bite of scallions adds a layer of complexity, while the fragrant cilantro weaves its herbaceous aroma throughout the dish, lending a touch of freshness that elevates the entire composition. But the true magic lies in the vinaigrette. A bright and zesty blend of lime, ginger, and savory soy sauce, it's the conductor of this culinary orchestra, harmonizing all the individual components into a cohesive and unforgettable whole.

The lime's acidity cuts through the richness of the steak, while the ginger adds a subtle warmth and a hint of spice. The soy sauce, with its umami depth, grounds the vinaigrette and ties it seamlessly to the other savory elements of the salad. Every bite is an adventure, a journey through contrasting textures and complementary flavors.

The tenderness of the steak, the crispness of the vegetables, and the tanginess of the vinaigrette combine to create a truly satisfying and invigorating dish. This salad is perfect as a light yet fulfilling lunch, a sophisticated starter, or even a vibrant and flavorful main course. It’s a celebration of fresh ingredients and bold flavors, a dish that's both elegant and approachable, sure to impress even the most discerning palate.

It is a dance of savory and bright notes, leaving you feeling nourished and utterly satisfied.

Preparation Time

Prep Time
20 min
Cook Time
20 min
Total Time
40 min

Nutrition Information

Per 1 salads (4 salads at 10 oz each) serving
C
Calories
500 Kcal

C
Carbs
15 g
Fi
Fiber
5 g
Sugar
8 g

P
Protein
40 g

C
Fats
30 g
Saturated Fats 8 g
Unsaturated Fats 18 g

Cholestrol 75 mg
Sodium 600 mg
Potassium 500 mg
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Ingredients

    1.
    Beef Loin Top Sirloin Cap Steak Boneless Separable Lean And Fat Trimmed To 1 8" Select Raw
    Beef Loin Top Sirloin Cap Steak Boneless Separable Lean And Fat Trimmed To 1 8" Select Raw
    1-½ pound
    2.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    1-½ tsp
    3.
    Avocado Oil
    Avocado Oil
    ½ tablespoon
    4.
    Butter
    Butter
    1 tablespoon
    5.
    Cucumber, Raw, With Peel
    Cucumber, Raw, With Peel
    1 large - 8 1/4" long
    6.
    Green Bell Pepper
    Green Bell Pepper
    1 large - 3" diameter x 3 3/4"
    7.
    Tomato Raw (includes Cherry, Grape, Roma)
    Tomato Raw (includes Cherry, Grape, Roma)
    1 cup
    8.
    Cilantro
    Cilantro
    ¼ cup, chopped
    9.
    Scallions
    Scallions
    2 medium - 4 1/8" long
    10.
    Spinach
    Spinach
    4 cup
    11.
    Tamari Sauce
    Tamari Sauce
    1-½ tablespoon
    12.
    Lime Juice Raw
    Lime Juice Raw
    1 tablespoon
    13.
    Avocado Oil
    Avocado Oil
    ½ tablespoon
    14.
    Ginger
    Ginger
    ½ teaspoon
    15.
    Sesame Oil
    Sesame Oil
    ½ teaspoon
    16.
    Rice Vinegar
    Rice Vinegar
    1 tablespoon
    17.
    Black Pepper
    Black Pepper
    ¼ teaspoon

Instructions

    1.
    Preheat oven to 350°F (175°C). Pat the sirloin tip dry with paper towels and season generously with kosher salt. Let it rest for 30 minutes at room temperature to allow the salt to penetrate and improve searing.
    2.
    Heat avocado oil in an oven-proof skillet over high heat until shimmering. Sear the steak for 3 minutes on one side until a crust forms, then flip and sear for 2 minutes. Reduce heat to medium-high, add butter to the pan, and baste the steak with the melted butter. Transfer the skillet to the preheated oven and bake until the internal temperature reaches 132-135°F (56-57°C) for medium-rare, about 10-15 minutes. If you don't have an oven-proof skillet, transfer the seared steak to a baking sheet before baking. Let the steak rest while you prepare the vegetables and vinaigrette.
    3.
    Peel strips from the cucumber, leaving some skin for texture if desired. Slice the cucumber lengthwise and then crosswise into half-moons. Halve the cherry tomatoes. Julienne the green bell pepper. Chop the cilantro and slice the scallions on a bias.
    4.
    In a small bowl, whisk together soy sauce, lime juice, avocado oil, grated ginger, sesame oil, rice vinegar, and black pepper. Arrange spinach on plates, top with sliced steak and prepared vegetables. Drizzle generously with the vinaigrette and serve immediately.