Keto Mediterranean Steak and Roasted Vegetables Salad

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    30 min

  • ready time

    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

Keto Mediterranean Steak and Roasted Vegetables Salad

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Zucchini, cooked from fresh

    Zucchini, cooked from fresh

    1 small

  • Eggplant Raw

    Eggplant Raw

    200 g

  • Red onion

    Red onion

    0.5 small

  • Corn


    0.25 cup, whole pieces

  • Extra virgin olive oil

    Extra virgin olive oil

    5 tbsp

  • Salt


    1.5 tsp

  • Black pepper

    Black pepper

    1.5 tsp

  • Beef steak, sirloin, no visible fat eaten

    Beef steak, sirloin, no visible fat eaten

    450 g

  • Parsley


    1 cup

  • Sour cream

    Sour cream

    0.25 cup

  • Garlic


    1 clove

  • Lemon juice, fresh

    Lemon juice, fresh

    1 tbsp

  • Mixed greens

    Mixed greens

    3 cup

  • Goat cheese

    Goat cheese

    0.25 cup, crumbled

  • Sunflower seeds

    Sunflower seeds

    2 tbsp, whole pieces

Recipe Steps

steps 6

50 min

  • 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 1
  • 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 2
  • 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 3
  • 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 4
  • 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 5
  • 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.
    Step 6

Comments 1

  • RemarkableArugula228930

    RemarkableArugula228930 6 months ago

    1/20 of a cup, 3/10 of a tsp and 2/5 of a tbspn for one serving i couldn't work out so i just guessed. Tastes good though and the dressing is also nice. I will make it again