Chimichurri Steak Salad KETO (Carolyn) *

 

Chimichurri Steak Salad Recipe

This chimichurri steak salad is everything you want in a healthy dinner recipe. High in protein, low in carbs and saturated fat, and packed with fresh summer flavors! Add this flavorful keto steak salad to your menu today. 

CourseSalad

CuisineMain Course

Keywordketo steak salad

Prep Time20minutes minutes

Cook Time10minutes minutes

Total Time30minutes minutes

Servings4 servings

Calories404kcal

Ingredients

Chimichurri

• 1 cup fresh parsley leaves lightly packed
• 3 tablespoon chopped red onion
• 3 tablespoon olive oil
• 3 tablespoon red wine vinegar
• 2 clove garlic
• ½ teaspoon salt
• ½ teaspoon black pepper
• ⅛ tsp red pepper flakes

Salad

• 1 ½ lb flank steak (top sirloin or hangar steak also works well)
• Salt and pepper
• 4 cups chopped lettuce romaine or butter lettuce
• ½ medium cucumber sliced
• 4 small red radishes sliced
• ½ cup grape tomatoes halved
• 1 medium avocado sliced

Instructions

Chimichurri

• Place all of the ingredients in a blender and blend until smooth. Taste and adjust seasoning as desired.

Salad

• Season the steak on both sides with salt and pepper. Grill or pan-fry to your preferred doneness. Let rest 5 minutes before slicing thinly.
• Arrange the lettuce on a large platter and top with sliced steak and vegetables. Serve with Chimichurri as the dressing.

Notes

Storage information: Store the chimichurri in a glass jar in the fridge for up to 7 days. Do not dress the salad in advance, but pass the dressing on the side to avoid wilting.  

Nutrition

Serving: 1serving = ¼th of salad | Calories: 404kcal | Carbohydrates: 8.7g | Protein: 33.7g | Fat: 23.8g | Saturated Fat: 6.5g | Fiber: 4.1g

By Carolyn Ketchum of All Day I Dream About Food