Keto OMAD Steak Arugula Salad
How to Make It
Step 1
Wash and spin the lettuce leaves very well to dry them. Set them aside in the refrigerator to keep them chilled.
Step 2
Season the ribeyes with kosher salt on both sides.
Step 3
Prepare a gallon-sized freezer bag with ¼ cup olive oil and chopped rosemary, thyme, and parsley. Add the garlic powder as well.
Step 4
To the bag, add the salted ribeyes. Close the bag and massage the ribeyes and give them some punches with your fists. Pounding the meat will help tenderize the steaks and also flavor the meat. Allow the meat to sit at room temperature until they come to room temperature.
Step 5
In the meantime, make the dressing by combining 2 tbsp olive oil, 2 tbsp apple cider vinegar, ½ a garlic clove grated, and ½ tsp kosher salt.
Step 6
When you are ready to serve, preheat a grill to 400-450 F. Sear the steak on the first side for a couple of minutes over medium-high heat.
Step 7
Once nicely charred, flip the steak over and turn 90 degrees. Allow to cook for a minute or so.
Step 8
Then flip the steak again, turning 90 degrees. Repeat this one more time so that the steak will have a nice crosshatch pattern. Take the meat’s temperature and cook to your preference (I like medium-rare, 140-145 F).
Step 9
Remove the steak to a cutting board and allow it to rest for 5 minutes.
Step 10
Slice the steak thin and place it over each bowl filled with lettuce. Season each bowl with dressing.
Ingredients
- Beef Australian Grass-fed Rib Ribeye Steak Roast Lip-on Boneless Separable Lean Only Raw – 3 lb
- Coarse Kosher Salt – 3 tsp
- Extra virgin olive oil – 0.25 cup
- Rosemary, fresh – 3 tbsp
- Thyme, fresh – 3 tbsp
- Parsley – 3 tbsp
- Garlic powder – 1 tsp
- Lettuce – 6 oz
- Apple cider vinegar – 2 tbsp
- Extra virgin olive oil – 0.25 cup
- Garlic – 0.5 clove
- Coarse Kosher Salt – 3 tsp