Low Carb Garden-Fresh Steak Salad
I love garden fresh salads in the summer. This salad uses freshly cut garden lettuce and kale. Though if that is not available to you there are great artisan lettuces you can find at most standard grocery stores. This salad is absolutely addictive thanks to the bright vinaigrette, tart feta cheese, meaty steak, creamy avocado and all delicious combination of fresh herbs to tie it all together. It is so fresh! The picture of the steak below shows 2 pounds of steak, but the recipe only calls for 1 pound. I like to go ahead and season twice the amount so I can use leftover steak in other recipes for meal prep.
How to Make It
Step 1
Season ribeye steak with 1 teaspoon of kosher salt on each side and ½ teaspoon of black pepper on each side. Allow steak to sit like this for an hour to draw out the moisture. It will help it to sear on the grill better.
Step 2
In the meantime, prepare the lettuce greens by washing them well. Cut the lettuce leaves in half or thirds.
Step 3
As well as the kale leaves, removing the stems and slicing the kale thin. Combine the kale with the lettuce greens.
Step 4
Wash and chop the parsley, dill, and chives and add them to the lettuce greens and kale. Toss all together.
Step 5
Prepare the asparagus by trimming the ends and then seasoning them with ½ tablespoon of oil and ¼ teaspoon kosher salt. Toss to combine and set aside.
Step 6
Prepare the vinaigrette by combining the vinegar, olive oil, 1 teaspoon of kosher salt, ¼ teaspoon of black pepper and 1 grated garlic clove. Whisk to combine well.
Step 7
Preheat a grill until it is very hot about 350-400F degrees. Add the steak to the grill and cook until it is medium done (145 F -150 F). Of course, cook the steak to your doneness preference. Allow steak to rest 5 minutes. Grill the asparagus for a couple of minutes per side until cooked through.
Step 8
Assemble the salad by placing the greens on a large dinner plate. Add the sliced steak on the side, as well as a ¼ of sliced avocado and some asparagus spears. Crumble 1 tablespoon of feta cheese onto each plate. Drizzle with ¼ of the vinaigrette.
Ingredients
- Beef Rib Eye Small End Ribs 10-12 Separable Lean And Fat Trimmed To 0″ Choice Raw Delmonico Ribeye
1 lb
- Coarse Kosher Salt by Morton
2 tsp
- Black Pepper
1 teaspoon
- Lettuce
6 cup
- Vegetables Leafy Greens Organic Lacinato Kale by Freshdirect
1 cup raw
- Dill Weed, Fresh
1 cup, whole pieces
- Parsley, Fresh
1 cup, chopped
- Chives, Raw
1 cup, cut pieces
- Asparagus, Raw
5 ounce
- Coarse Kosher Salt by Morton
2 tsp
- Avocado
1 each
- White Wine Vinegar by Alessi
¼ cup
- Extra Virgin Olive Oil
¼ cup
- Garlic, Fresh
1 clove
- Coarse Kosher Salt by Morton
2 tsp
- Black Pepper
1 teaspoon
- Feta Cheese
4 tablespoon, crumbled