Steak Salad

Steak Salad

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Prep: 15 mins

Cook: 20 mins

Rest: 10 mins

Yield: 4 servings

Calories: 360

Net Carbs: 4g

INGREDIENTS

• 1 boneless strip steak (0.75 to 1 lb), 1 1/2 inches thick (avoid thicker ones which are harder to cook evenly, resulting in tougher steak)
• 4 slices bacon
• 1 avocado, thinly sliced
• 1 pint (2 cups) multi-color cherry or grape tomatoes (10 ounces weight total), halved or quartered for larger ones
• 2 romaine lettuce hearts (10 ounces weight total), chopped
• 1/4 tsp table salt
• 1/4 tsp ground black pepper

Red Wine Vinaigrette:

• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1 tbsp dijon mustard
• 1 small shallot, finely chopped (1/4 cup)

INSTRUCTIONS

• Pat the steak dry with paper towels, and trim off the fat. Season both sides with salt and pepper. Let sit at room temperature.
• Fry bacon slices in a pan (I use an 11-inch nonstick pan) over medium heat until crispy, 5 to 10 minutes, flipping them occasionally. Turn off the heat, and transfer the bacon to a paper towel lined plate to drain.
• Spooning about 2 tsp of the bacon grease from the pan, drizzle over both sides of the steak. Brush all over the meat to slather it in bacon grease (I use a silicone pastry brush). Discard the remaining grease in the pan by pouring it out. Wipe the pan dry with a paper towel.
• Heat the now-dry pan over medium-high heat until very hot, then add the greased steak. Cook for 2 minutes, flip to the other side, cook for another 2 minutes, and flip again. Then flip every minute until it's medium-rare in the thickest part (120 to 125 F), 3 to 5 minutes longer depending on the size of your steak. Transfer to a cutting board, and let it rest for about 10 minutes.
• While the steak is resting, whisk all vinaigrette ingredients in a bowl until emulsified. Toss the vinaigrette with the chopped romaine lettuce until nicely moistened. Arrange lettuce, tomatoes, and avocado on 4 large plates or bowls. Crumble bacon on top. For more topping ideas, see section below called "Salad Customizations."
• After the steak has rested, cut it into 1/4-inch slices. Thinner slices will taste more tender, so take the extra time to make very thin cuts. Lay sliced steak on top of the salads, and serve.

NUTRITION

Makes 4 Servings

Amount Per Serving:

Calories 360
Total Fat 27g	41%
Saturated Fat 5g	24%
Cholesterol 44mg	15%
Sodium 370mg	15%
Net Carb 4g
Total Carb 9g	3%
Dietary Fiber 5g	19%
Sugars 3g
Protein 20g

Vitamin A 134% · Vitamin C 41% · Calcium 4% · Iron 14%

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Salad Customizations

This salad is easy to customize to your preferences. Here are some ideas:

• Add extra veggies like sliced onions and chopped bell peppers.
• Summertime? Add grilled corn and cucumbers.
• For extra protein, add hard-boiled eggs, nuts, and seeds.
• For more flavor, add sliced olives and cheese like feta or parmesan.
• Don’t like strip steak? Use your favorite cut of steak; either pan-searing or grilling will work.
• Replace red wine vinaigrette with your favorite dressing. Or do a simpler substitution by replacing red wine vinegar with balsamic or sherry.
• Instead of romaine lettuce, use your favorite leafy greens. Another idea is to use shredded cabbage and carrots.

Making Ahead

Steak salad tastes best when enjoyed right away. If that’s not possible, store the salad tightly covered in the refrigerator. I don’t recommend making this more than a half-day in advance because the bacon loses its crispness, the lettuce starts to wilt, and the avocado turns brown. For best results, keep the avocado uncut, the lettuce undressed, and toppings separated until just prior to serving.

Sides To Serve With Steak Salad

Spicy Deviled Eggs

Keto Garlic Knots

Broccoli Cheddar Soup

Keto Biscuits