Chimichurri Steak Salad KETO (Carolyn) *

 

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. 

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Let's Get Cooking!

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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: 1 serving = 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