World · Keto
Steak Salad with Blue Cheese Dressing
Sliced grilled sirloin over peppery rocket and butter lettuce with cherry tomatoes, red onion, and a creamy blue-cheese dressing. Steakhouse-style starter or main, ready in under 20 minutes.
Halal-friendly Gluten-free Easy
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Serves
- 2
5g Net carbs
38g Protein
36g Fat
510 Calories
Per serving
Ingredients
- 300g (10.5 oz) Sirloin or ribeye steak
- 1 tbsp Olive oil
- 100g (about 4 cups) Baby rocket and butter lettuce mix
- 100g Cherry tomatoes, halved
- 20g Red onion, very thinly sliced
- 50g Cucumber, sliced
- 50g Blue cheese, crumbled (Stilton or gorgonzola)
- 2 tbsp Sugar-free mayonnaise
- 1 tbsp Sour cream
- 1 tsp Lemon juice
- 1/2 tsp Worcestershire sauce
- to taste Fine sea salt and black pepper
Method
- Take the steak out 30 minutes before cooking. Pat dry; season with salt and pepper, then rub with olive oil.
- Heat a grill pan or heavy skillet over high heat. Sear the steak 3-4 minutes per side for medium-rare (130°F / 55°C internal). Rest 5 minutes on a cutting board.
- Whisk the mayo, sour cream, half of the crumbled blue cheese (mash it with a fork), lemon juice, and Worcestershire to make the dressing. Thin with a teaspoon of water if needed.
- Slice the rested steak against the grain into thin strips.
- Plate the greens with cherry tomatoes, red onion, and cucumber. Lay the sliced steak over the top.
- Drizzle with the blue cheese dressing. Scatter the remaining crumbled blue cheese over the salad and serve.
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