Keto Pub Steak Salad
5.8g
Net Carbs
29.3g
Protein
27.7g
Fat
3.0g
Fiber
401
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 6 cups Spring Mix Salad
- 3 tablespoons Dijon Mustard
- 1/2 teaspoon leaf Oregano
- 3 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Garlic
- 1/2 teaspoon leaf Dried Thyme Leaves
- 16 ounce boneless, raw (yield after cooking) Steak
- 1 large (2.25 per pound, approx 3-3/4" long, 3" diameter) Red Sweet Pepper
- 1 large (2.25 per pound, approx 3-3/4" long, 3" diameter) Green Sweet Pepper
- 8 Cherry Tomatoes
- 2 ounces Goats Cheese (Semisoft)
- 2 tablespoons Reserva Sherry Vinegar
Directions:
- Preheat a grill. Brush both sides of the steak with olive oil and season with salt and freshly ground black pepper. Grill 5 minutes on each side or until steak is medium rare. Set aside.
- In a shallow container large enough to fit the steak; whisk the mustard, oil, vinegar, garlic, oregano and thyme. Marinate the cooked steak for 15 minutes, remove and cut into 1/4-inch strips. Set aside. Put the remaining marinade and juices into a small pan and bring to a boil for one full minute.
- Arrange greens, sliced bell peppers, quartered tomatoes and steak slices on 4 serving plates. Top with goat cheese and drizzle cooked marinade over the top. Serve immediately.
