Keto Mediterranean Steak and Roasted Vegetables Salad

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prep time

20 min
cook time

30 min
ready time

50 min

Keto Mediterranean Steak and Roasted Vegetables Salad

Here's a 10/10 steak salad that is refreshing and satiating, perfect for dinner. This recipe utilizes seasonal vegetables and pairs them with fresh greens and a fantastic herby dressing. A few spoonfuls of crumbled goat cheese and sunflower seeds can take Keto entree salads to the next level.

What steak cuts can you use for this recipe?

The beauty of this recipe is its versatility. You can use various steak cuts, but we recommend opting for sirloin steak for optimal tenderness and flavor. Sirloin steak offers a good balance between lean meat and marbling, ensuring a juicy and flavorful outcome. You can also use ribeye or New York steak for similar results. For a more economical option, consider flank steak.

How to test the steak for doneness?

Achieving the perfect doneness for your steak ensures a tender and delicious meal. To test the steak's doneness, we recommend using a meat thermometer. For this recipe, the steak is cooked to medium-rare, reaching an internal temperature of 135°F/ 57°C. This temperature ensures a balance between tenderness and retaining the juicy flavors. If you prefer your steak medium-well, cook to 150°F/65°C, and if you like it medium, cook to 145°F/ 63°C. Allow the steak to rest for five minutes before slicing, which helps preserve its natural juices.

How to customize this Keto summer dinner recipe?

Customizing this recipe allows you to make endless varieties of keto salads. You can swap the eggplant and zucchini for any low-carb vegetables you have on hand, such as turnips, asparagus, radishes, and Brussels sprouts. As for the mixed greens, you can replace them with arugula, spinach, or just plain lettuce. You can also make the herby dressing with herbs like mint and coriander. Feel free to swap the goat cheese for gorgonzola, feta, cottage cheese, or leave it out altogether.

Net Carbs

5.9 g
Fiber

3.2 g
Total Carbs

9.2 g
Protein

31 g
Fats

23.3 g

360 cals

Quantity

Serving Size

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Zucchini, cooked from fresh

1 small
Eggplant Raw

200 g
Red onion

0.5 small
Corn

0.25 cup, whole pieces
Extra virgin olive oil

5 tbsp
Salt

1.5 tsp
Black pepper

1.5 tsp
Beef steak, sirloin, no visible fat eaten

450 g
Parsley

1 cup
Sour cream

0.25 cup
Garlic

1 clove
Lemon juice, fresh

1 tbsp
Mixed greens

3 cup
Goat cheese

0.25 cup, crumbled
Sunflower seeds

2 tbsp, whole pieces

Step 1

Preheat your oven to 200C/400F, and line a baking sheet with parchment paper. Peel the eggplant, and slice it and the zucchini into half moons. Slice the onion into thick slices and transfer it to the baking sheet along with the corn.
Step 2

Drizzle 2 tbsp over the veggies and season with ½ each of salt and pepper. Transfer to the oven. Bake for 15-20 minutes until tender and golden.
Step 3

To make the dressing, add the parsley, sour cream, lemon juice, garlic, 2 tbsp olive oil, ½ tsp salt, and ½ tsp black pepper. Pulse until smooth. Transfer to a bowl and keep it in the fridge until assembly.
Step 4

Place a skillet over medium-high heat and season the steak with ½ tsp salt, ½ tsp black pepper, and 1 tbsp olive oil. Once the skillet is sizzling hot, add the steak. Cook for 4-5 minutes per side or until browned.
Step 5

Use a thermometer to cook your steak to your desired level of doneness. Our steak was cooked to medium rare, so the thermometer read 135°F/ 57°C. Take the steak off the heat and rest for 5 minutes to preserve the juices. After resting, slice the steak against the grain.
Step 6

To assemble, spread the greens on a serving platter and top with the roasted vegetables. Add the sliced meat, crumbled goat cheese, and sunflower seeds. Pour the dressing and serve immediately.

Keto Mediterranean Steak and Roasted Vegetables Salad

Ingredients

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