This keto steak salad features slices of seasoned ribeye steak on a bed of spring greens and vegetables. It is then topped with a homemade blue cheese dressing that complements the perfectly pan-seared steak for a keto black and blue steak salad.
Tender pieces of thinly sliced ribeye steak make this a complete meal that is ready in 30 minutes or less. A great choice for special occasions or when you are looking for easy keto recipes.
If you’re a steak fan, this delicious salad is for you.
A variety of spring greens like romaine, arugula, radicchio, and baby spinach are the perfect foil for this keto steak salad recipe since these greens do not wilt easily and remain fairly crisp.
Be sure to check out our complete collection of keto salads for more delicious options.
Keto Steak Salad
This filling low-carb steak salad is made with a variety of mixed greens. They all have a solid and robust structure that prevents them from wilting when topped with warm steak or mixed with a creamy dressing.
The taste of these spring greens goes great with steak. Romaine lettuce has a crisp flavor and a light flavor, radicchio is slightly bitter and has a lovely purple hue, while arugula is tender and slightly spicy.
What Is The Best Steak For Steak Salad?
You can make your steak salad with your favorite cut of steak. Of course, if you can afford grass-fed beef, it’s what I always recommend.
I chose a well-marbled ribeye steak because it’s a juicy steak, but you could also use flank steak, flat iron, sirloin, or NY strip.
We utilized ribeye steak in our recipe because Ribeye is, by far, our family’s favorite steak cut. Ribeyes are tender, flavorful, and well-marbled, with beautiful fatty edges that get crispy when correctly cooked.
The steak is the star of this keto steak salad, and it should be sliced thinly against the grain and have a perfect medium-rare sear.
Keto Ribeye Steak Salad
The contrast of textures and tastes makes this keto steak salad recipe a winner.
This salad like most is easy to customize. We used a combination of spring greens and lettuces, cherry tomatoes, red pepper, and red onions. But other great additions include the following:
- Sliced cucumbers
- Avocado
- Sliced radishes
- Carrot sticks
How To Cook A Boneless Ribeye Steak In A Cast-Iron Skillet
A well-seasoned cast-iron skillet is the only reliable way to develop a great sear on the steak. You could also use a heavy-duty stainless steel skillet, but truth be told, I’m partial to the sear a cast iron can give a steak cooked on the stove.
I like to allow our steaks to come to room temperature before cooking. It’s the best way to ensure the steaks are tender and cooked evenly.
I also recommend you blot the ribeye steaks with a paper towel before seasoning them with salt and pepper on both sides. Keeping the steak moisture free will give the steak a great crust once seared.
Preheat the oven to 500 degrees. Then, heat up your skillet over medium-high heat until it’s hot enough to make a drop of water sizzle and evaporate on contact.
You want the skillet to be smoking hot. Next, add some cooking fat to the skillet. We like to use avocado oil because it has a high smoke point, but you could also use ghee or melted butter.
Then, carefully place your steak in the hot skillet. Cook for about 2-3 minutes per side, being sure to also sear the edges.
Transfer the steaks along with the cast-iron skillet into the oven. You’ll finish cooking the steak in the preheated oven.
For medium-rare steaks, leave the steaks for three minutes in the hot oven. For a medium-cooked, leave the steak, for five minutes.
How To Best Slice Steaks
Once the steaks are cooked to your liking, transfer them to a plate and loosely cover them with aluminum foil to rest for five minutes before moving them to a cutting board. Use a sharp knife to cut the steaks into thin slices being sure to cut against the grain.
Cutting the steak against the grain is the perfect way to slice steak. You can decide the thickness of your streaks but for salads, we recommend even thin slices.
For The Blue Cheese Dressing
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Nothing beats homemade dressing as far as flavor goes. But it also keeps you in control of what goes into the dressing ingredients which is particularly important while doing a keto diet.
Avoid the processed vegetable oils found in store-bought dressing and enjoy a flavorful dressing you’ll be proud to serve. Plus, the prep time for this dressing is minimal since it uses simple ingredients that are commonly sourced.
We like our blue cheese dressing on the thick side that will provide us with tangy, creamy pieces of blue cheese.
To make this homemade keto-friendly blue cheese dressing, simply whisk together some full-fat mayonnaise, sour cream, lemon juice, minced garlic, finely chopped red onions, a little brown mustard, Worcestershire sauce, fresh cracked black pepper, salt, and crumbled blue cheese, of course.
That’s it!
If you’re looking for an easy homemade blue cheese dressing that’s healthier than the store-bought versions, look no further than this keto-friendly dressing.
The Best Blue Cheeses For Homemade Blue Cheese Dressing
The following are some of your choices for this keto-friendly blue cheese dressing. You can choose any of the following cheeses or a package of blue cheese crumbles for a more budget-friendly option.
- Roquefort: a French blue cheese made from sheep’s milk. It is creamy, aromatic, and complex with a sharp tangy flavor profile. The history of this famous blue cheese goes back at least to the 9th century, and probably much longer. You’ll need to break or cut it into small pieces if using this blue cheese for the dressing. Its rich bold flavor explains why it’s been a favorite with royalty.
- Stilton: This British has a lovely marbling of blue mold. It is made of cow’s milk and has a crumbly, soft texture. It has a rich strong flavor with spicy notes.
- Gorgonzola: Coming from Italy, this cow’s milk cheese has a crumbly and soft texture with a nutty aroma. It can range from mild to strong depending on how long it has aged.
Other Entree Keto Salad Recipes To Try
More Keto Steak Recipes
- Keto garlic butter steak bites
- Keto steak salad with blue cheese dressing
- Keto Cuban Bistec (steak) de Palomilla
- Keto steak fajitas
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Keto Steak Salad
This keto steak salad features slices of seasoned ribeye steak on a bed of spring greens and vegetables. It is then topped with a homemade blue cheese dressing that complements the perfectly pan-seared steak for a keto black and blue steak salad. Tender pieces of thinly sliced ribeye steak make this a complete meal that is ready in 30 minutes or less.
Ingredients
- 5 ounces of blue cheese crumbled, reserve 1 ounce for garnish
- 1/4 cup of full-fat mayonnaise
- 1/4 cup sour cream
- 2 tablespoons of lemon juice
- 1 teaspoon of brown mustard
- 3 teaspoons of Worcestershire sauce
- 1/4 cup of heavy cream
- 2 garlic cloves finely minced ( for dressing)
- 1/4 cup of finely chopped red onion (for dressing)
- 1/2 teaspoon of salt ( for dressing)
- 1/2 teaspoon of freshly cracked black pepper (for dressing)
- 2 tablespoons of finely chopped parsley ( for dressing)
- 12 cups of mixed spring salad greens ( for salad)
- 1 cup of cherry tomatoes, halved ( for salad)
- 1 small cucumber, cut into bite-size pieces (for salad)
- 1/4 cup of chopped red bell peppers ( for salad)
- 1/2 a red onion cut into thin slices ( for salad)
- 2 12 ounces of 1-inch thick boneless ribeye steaks, room temperature
- 1 teaspoon of coarse salt ( for steaks)
- 1/2 teaspoon of freshly cracked pepper ( for steaks)
Instructions
Blue Cheese Dressing
- In a small mixing bowl using a whisk combine mayonnaise, sour cream, and blue cheese that has been crumbled into small pieces along with minced garlic, minced onions, lemon juice, brown mustard, Worcestershire sauce, heavy cream salt, pepper, and heavy cream. Whisk well until fully combined. Set it aside.
Pan-Seared & Oven Finished Ribeye Steaks
- Allow our steaks to come to room temperature before cooking. It's the best way to ensure the steaks are tender and cooked evenly. Blot the ribeye steaks with a paper towel before seasoning them with salt and pepper on both sides. Keeping the steak moisture free will give the steak a great crust once seared.
- Preheat the oven to 500 degrees. Then, heat up your cast-iron skillet or stainless steel skillet over medium-high heat until it's hot enough to make a drop of water sizzle and evaporate on contact. You want the skillet to be smoking hot.
- Next, add some cooking fat to the skillet. We like to use avocado oil because it has a high smoke point, but you could also use ghee or melted butter.
- Carefully place your steak in the hot skillet. Cook for about 2-3 minutes per side, being sure to also sear the edges.
- Transfer the steaks along with the cast-iron skillet into the oven. You'll finish cooking the steak in the preheated oven. For medium-rare steaks, leave the steaks for three minutes in the hot oven. For a medium-cooked, leave the steak, for five minutes.
- Once the steaks are cooked to your liking, transfer them to a plate and loosely cover them with aluminum foil to rest for five minutes before moving them to a cutting board. Use a sharp knife to cut the steaks into thin slices being sure to cut against the grain. Set them aside.
Salad Ingredients
- In a large bowl toss the mixed greens, cucumbers, sliced tomatoes, sliced red bell peppers, and sliced red onions.
- To serve the steak salad divide the salad into 6 large salad plates and sprinkle the remaining blue cheese crumbles. Arrange the steak slices on top of the salad greens. Drizzle the blue cheese dressing over the surface of the salad. Pass the remaining dressing.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 375Total Fat: 20.8gSaturated Fat: 8.9gCholesterol: 92mgSodium: 1140mgCarbohydrates: 8.1gNet Carbohydrates: 6.9gFiber: 1.2gSugar: 2.1gProtein: 36g