Low Carb Steak Salad with Buttermilk Dressing
A
How to Make It
Step 1
Lay the steak down on a clean, flat surface. Rub both side of the steak with half the olive oil. Then rub the salt, pepper, and garlic powder into both sides of the steak.
Step 2
Heat the other half of the olive oil in a skillet not much larger than the steak on a high heat. Place the steak down in the skillet. Cook it on high heat for 1-2 minutes. Then, reduce the heat to a medium low. Cook the steak 4-5 minutes per side or to your preferred doneness. For this recipe, a medium to medium well steak is best.
Step 3
Once the steak has completed cooking, remove it from the heat and set it aside to rest. Meanwhile, chop the lettuce, cucumber, and carrot, and arrange the ingredients on a serving plate.
Step 4
Once the steak has rested for at least 5 minutes, slice it into strips and place it on your salad.
Step 5
For the buttermilk dressing, whisk together all the ingredients except for the mayonnaise. Whisk the mayonnaise into the dressing about 1 TB at a time until it reaches your preferred thickness. You may not need to use all the mayo, or you may want to add more.
Step 6
Serve your salad with the dressing on the side. Pour the dressing over your salad at your leisure and enjoy!
Ingredients
- Roast Beef, Eye Of Round, Visible Fat Eaten – 4 ounce
- Olive Oil – 1 tablespoon
- Salt – ½ teaspoon
- Black Pepper, Ground – ¾ teaspoon
- Garlic, Powder – ¼ teaspoon
- Mixed Greens – 1-½ ounce
- Cucumber – 1-½ ounce
- Baby Carrots – ½ ounce
- Buttermilk – ¼ cup
- Greek Yogurt, Plain, Premium – 1 tablespoon
- Salt – ½ teaspoon
- Black Pepper, Ground – ¾ teaspoon
- Mustard Powder – ½ tablespoon
- Mayonnaise – 2-½ tablespoon