A steak salad recipe was bound to make its way here and I'm so glad it finally has because this keto steak salad is low-carb eating at its best! A bed of fresh greens and vibrant veggies with tender, medium ribeye (in my case but you do you) all drizzled in a creamy Dijon balsamic dressing and crumbled blue cheese. It's a classic steak salad combination that- thank heavens- is keto-friendly.
I have noticed my recipe index is lacking in steak and I'm not sure how that's possible since it's one of my favorite foods. I have this low-carb beef bulgogi (best with ribeye), but other than that, the only other mention of "steak" are these fajita cauliflower steaks and as good as they are, my dad would cringe reading that title. 😉 So I'm working on addressing this (send steak, please) and a keto steak salad recipe is a good starting point.
This keto steak salad is a constant in our dinner routine, no matter the season. I usually prep it on the grill but it's definitely not a must. I'm also a fan of cast iron steak prepared on the stove, which is the method I'm sharing in the recipe.
And that's what I love about this keto steak salad recipe. Modify it, use a different steak if you wish, use your favorite store-bought dressing. Yes, make it your own but also? Just make it. There is ribeye involved.
Keto steak salad is:
- nutrient dense
- full of flavor
- a 30-minute dinner
- kid-friendly (tip: for really little ones, cut the steak into mini steak bites and serve next to a small portion of salad- I find my kids are more willing when everything is separate)
For me, a really good keto steak salad comes down to the cut of steak and the dressing. I've followed this steak salad recipe and swapped in different types of steak (sirloin, New York, even a flank steak will work well thanks to the marinade), but I happen to love a ribeye steak salad most. Ribeye is also the most fatty of cuts which makes it an easy choice for a keto or low-carb lifestyle.
To make this keto steak salad, you will need:
- Ribeye or steak of choice. Sirloin or flank steak are also good substitutes.
- Marinade ingredients. Balsamic vinegar, Worcestershire sauce (a gluten-free kind), olive oil, lemon juice, garlic, onion powder and salt and pepper. Choose a balsamic vinegar that is low in added sugars.
- Bacon. To give the salad extra flavor and crunch. Everything is better with bacon! Don't toss out the bacon grease, you'll need a few tablespoons of it for the dressing.
- Salad ingredients. A mix of salad greens (I usually use spinach, leafy green lettuce and baby arugula). Tomatoes, cucumber, red onion, avocado and blue cheese crumbles for topping (omit if dairy-free or you're blue-cheese-averse).
- Balsamic dressing. An easy blend of olive oil, balsamic vinegar, Dijon mustard, salt, pepper and minced garlic. My balsamic dressing recipe calls for reserved bacon grease for extra flavor.
This ribeye steak salad recipe is a simple one and can be ready in 30 minutes!
- Marinate the steak. Let the steak sit in the marinade (in a deep dish) for about 10-15 minutes.
- Prepare the salad. While the steak marinates, fry the bacon and prepare the salad ingredients. (Reserve the bacon grease.)
- Make the dressing. Combine the dressing ingredients in a mason jar or blend in a small blender.
- Cook the steak. Cook on the grill over medium-high heat for about 4-6 minutes per side or to desired temperature. If cooking on the stovetop, get a cast iron skillet hot, then place the steak in the skillet and cook undisturbed for about 3-4 minutes on one side. Flip and cook another 3-4 minutes or until it reaches desired temperature. Transfer the steak to a plate and let it rest for 5 minutes before slicing.
- Assemble the keto steak salad. Arrange all of the ingredients onto the greens, then add slices of the steak. Top with blue cheese crumbles and serve with the Dijon balsamic dressing.
tips and frequently asked questions
- The marinade is optional, especially if using ribeye or a high-quality cut. If you'd like to cut down on the prep time or if you're more of a steak purist, season the ribeye with salt and pepper and call it good! However, if you're using a leaner cut like flank steak or skirt steak, I recommend marinating.
- Using an instant-read thermometer is the way to determine when the steak is done. Keep in mind that it will cook a little longer after it is removed from the heat. For medium-rare, it should register about 130°F, for medium it should be 140°, and for medium-well aim for 155°F. These temperatures are on the low end- the temperature will increase a little after the steak has rested.
- This steak salad will keep in the fridge for up to 4 days without dressing (or until the greens have wilted). The Dijon balsamic dressing will keep on the counter or in the fridge for a week or longer. Since it has bacon grease, I keep it on the counter so the grease doesn't solidify.
- If you would like to use MCT oil in the dressing, you can substitute half of the olive with MCT oil.
- Is steak ok for keto? And what is the best keto steak? Since the keto diet emphasizes a high fat, low-carb way of eating, all cuts of steaks work well and are a great source of protein. However, fattier steaks like ribeyes and New York strips also come with extra grams of fat that can help you reach the desired "keto ratio" of macronutrients without relying on other fat sources.
what to serve with keto steak salad
This steak salad recipe makes a satisfying salad that is a standalone main course, but you can also pair it with:
If you give my keto steak salad recipe a try and you love it too, please consider leaving a comment or star review below! Or, connect with me on Instagram @stemandspoon, I always enjoy when I get to see what you're making!
you might also love...
- Keto egg salad, an easy recipe that's a classic for good reason!
- Low-carb bruschetta chicken, a simple and delicious meal for every season.
- This list of easy keto chicken thigh recipes for chicken dinner inspiration.
- 1 tablespoon balsamic vinegar
- 1 tablespoon gluten-free Worcestershire
- 3 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- ½ teaspoon minced garlic
- ¼ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 large ribeye steaks
- 4-5 pieces thick-cut bacon
- 4-5 cups salad greens (green leaf lettuce, baby arugula, spinach or romaine all work well)
- 4 oz. cherry tomatoes
- ½ cucumber, sliced
- ¼ cup sliced red onion
- 1 avocado, cut into wedges
- ½ cup blue cheese crumbles (optional)
Dijon balsamic dressing
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 2-3 tablespoons bacon grease
- ½ teaspoon minced garlic
- salt and pepper, to taste
- In a small bowl, make the steak marinade by combining the 1 tablespoon balsamic vinegar, Worcestershire sauce, olive oil, lemon juice, minced garlic, onion powder, and salt and pepper.
- Pat the ribeye steaks dry and place them in a large, deep dish (like a casserole dish). Pour the marinade over the steaks. Let the steaks sit and marinade at room temperature for about 10-15 minutes (or up to 30 minutes).
- While the steak marinates, fry the bacon in a large skillet over medium heat until done. Set it aside to cool and carefully spoon 2-3 tablespoons of the bacon grease into a small dish to cool.
- Heat a cast iron skillet over high heat for 5-10 minutes. Let it heat up while you make the dressing.
- Combine the dressing ingredients in a mason jar or in a small blender. Taste and adjust as needed, with more salt and pepper or bacon grease. Set the dressing aside.
- Remove the steaks from the marinade and place into cast iron skillet (you may need to do this in two batches depending on the size of your ribeyes). Cook undisturbed for about 3-4 minutes on the first side, letting the steak form a nice crust. Flip and cook another 3-4 minutes on the other side, or until it reaches desired temperature. Transfer the steak to a plate and let it rest for 5 minutes before slicing.
- Chop the bacon and arrange all of the salad ingredients onto the greens in a large salad bowl. Add steak slices and top with blue cheese crumbles. Serve with the Dijon balsamic dressing.
The ribeyes can be substituted for other types of steak, including New York strip, flank steak, or sirloin.
The marinade is optional and can be skipped if using ribeye or another high-quality cut. However, if using a leaner cut like flank steak or skirt steak, I recommend marinating the meat.
If cooking the steak on the grill, cook over medium heat for about 4-6 minutes per side or to desired temperature. Remove and let the steaks rest on a plate for 5 minutes before slicing.
Using an instant-read thermometer is the way to determine when the steak is done. For medium-rare, it should register about 130°F, for medium it should be 140°, and for medium-well aim for 155°F. These temperatures are on the low end- the temperature will increase a little after the steak rests.
This steak salad will keep in the fridge for up to 4 days without dressing (or until the greens have wilted). The Dijon balsamic dressing will keep on the counter or in the fridge for a week or longer (best at room temperature so the bacon grease doesn't solidify).
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 585Total Fat: 38gSaturated Fat: 4gTrans Fat: 0gCholesterol: 15mgSodium: 417mgCarbohydrates: 10gNet Carbohydrates: 3.5gFiber: 4.5gSugar: 4gProtein: 49g
This nutritional information is approximate and is provided for convenience as a courtesy.