Grilled Steak Salad

by KetoFocus.com
5 Stars (2 Reviews)
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A summertime salad made almost entirely on the grill combines a sweet and spicy marinated skirt steak with a tangy lime vinaigrette.

Marinade & Steak Ingredients

  • 3 garlic cloves, grated or minced
  • ¼ cup avocado oil
  • 1 teaspoon golden monk fruit
  • 1 teaspoon chile powder
  • 1 teaspoon oregano
  • 1 teaspoon salt + ½ teaspoon salt (for vegetables)
  • ½ teaspoon sesame oil
  • ¼ teaspoon ground cumin
  • 1.5 pounds skirt steak, flank steak or flat iron steak

Salad Ingredients

  • ½ red onion, diced
  • 8 oz mushrooms, diced
  • 12 spears of asparagus
  • 4 oz arugula, radicchio or spinach leaves
  • 2 avocados, peeled and sliced
  • 5 tablespoons olive oil
  • 1 tablespoon lime juice

Grilled Steak Salad Directions

Latest Keto Dishes

Keto Grilled Steak Salad

This keto salad can be served warm or cold. Grilled steak salad makes for some tasty leftovers which makes it an ideal summertime meal for those days you don’t feel like cooking and just want to play.

This recipe is prepared almost entirely on the grill with marinated skirt steak and charred vegetables. These are then tossed with some spicy greens, avocado, and a lime vinaigrette. The combination of all the ingredients in this keto recipe produces a very flavorful salad.

The Marinade

The marinade for the skirt steak is southwest inspired with sweet notes as well. Chili powder, cumin, oregano are mixed with golden monk fruit to provide a flavorful and unique marinade for steak.

The longer you marinade steak, the more complex the steak will taste. But if you are short on time, you can marinade the steak at least an hour prior to cooking.

Skirt Steak Vs Flank Steak Vs Flat Iron Steak

Skirt steak, flank steak and flat iron steaks are all long, thinner cuts of meat. They contain lots of fibrous muscle tissues and are best cooked quickly over high heat and served medium rare so they don’t get tough.

Skirt steaks hold marinade better than flank steaks. Flank steak is the leanest of the three and skirt steaks tend to carry more fat, so they are a little more tender when grilled. That is why I usually cook with skirt steak; however, you can use any of the three steaks in this recipe.

The benefit to grilling with one of these cuts of meat is they are less expensive than a ribeye steak or sirloin. They are known as butcher’s steak because it was usually the unsold portion of the cow that the butcher would take home to feed his family. They are very good eating if you prepare them correctly and have a similar taste to a sirloin.

How To Prepare Your Grill

Preheat your grill on high for at least 5 minutes to burn off any excess drippings from your previous grill session or any debris that might be on the grill. Then scrape the bits off the grill grate with a grill brush. Lower the heat to the desired cooking temperature. If you are cooking on a charcoal grill, you will be grilling the steak over direct heat. For the vegetables, use indirect heat.

Coat the grill grate with cooking oil. I like to dip a paper towel in avocado oil and run it down the length of the grate using tongs.

Grilling Vegetables

I like to use a grill basket when I cook my vegetables over the grill. The perforated basket exposes the vegetables to flames producing a nice char while still cooking them to perfection.

If you don’t have a grill basket, you can wrap the vegetables in aluminum foil creating a pouch and place it directly on the grill.

Lime Vinaigrette

The dressing for the grilled steak salad is a simple lime vinaigrette. Olive oil, freshly squeeze lime juice, and a pinch of salt are combined and drizzled over the salad. This tangy dressing compliments the spicy and sweet marinated steak. Sometimes the simplest of ingredients produce the most robust flavor.

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