This Keto Blackened Steak Salad is the full meal deal. No wimpy side salads here. Loaded up with healthy fats and lots of veggies, it is the kind of salad that will stick to your ribs.
The best Blackened Steak Salad
This Blacked Steak Salad is fresh, crisp, and loaded with deliciously tender and juicy steak. My favorite thing about it is the wonderfully contrasting textures as you work your way through it.
Serving Suggestions
I love to serve this Blackened Steak Salad with Keto Avocado Ranch Dressing, or Creamy Chive Blue Cheese Dressing. But it is also amazing with Balsamic Shallot Vinaigrette. The acidity of the vinaigrette pairs nicely with the spice of the blackened seasoning. I also love to thrown in some Pickled Red Onions, but then again, I will use any excuse to put something pickled on just about everything.
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Blackened Steak Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
My husband says that this is about as manly as a salad can get. It is fresh, crisp, colorful and loaded with meat. My favorite thing about this salad is the wonderfully contrasting textures as you work your way through it.
Ingredients
- 1 ½ pounds flat iron steak, sliced into ½ -inch thick strips (I get my grass-fed meat here)
- 4 tablespoons olive oil, divided
- 2 teaspoons smoked paprika
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons dried thyme
- ½ teaspoons cayenne pepper
- ½ teaspoon dried basil
- ½ teaspoon ground cumin
- ½ teaspoon celery salt
- ¼ teaspoon dried oregano leaves
- 2 tablespoons butter
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- Sea salt and black pepper
- 4 large mushrooms, thinly sliced
- 1 large head romaine lettuce, shredded
- 2 cups packed fresh spinach leaves
- 1 cup blue cheese crumbles
- 16 grape tomatoes, halved
- 1 medium orange bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium avocado, peeled, pitted, and sliced
Instructions
- In a large mixing bowl, toss the steak strips in 2 tablespoons of olive oil. In a small mixing bowl, combine the paprika, garlic powder, onion powder, thyme, cayenne pepper, basil, cumin, celery salt and oregano. Sprinkle the seasoning over the top of the steak and toss in the bowl until all the meat is evenly coated. Set aside.
- In a large sauté pan, heat the remaining 2 tablespoons (30 ml) of olive oil and the butter over medium-low heat. Add the onion, garlic, and sea salt and black pepper to taste. Sauté until the onion is a nice caramel color, about 20 minutes. Add the mushrooms an and sauté until they are soft and have released their liquid, about 10 minutes.
- While the onion is caramelizing, divide the romaine and spinach among 4 plates. Top each plate of lettuce with one quarter of the blue cheese crumbles, tomatoes, orange and yellow bell pepper and avocado. Line each topping in its own individual row.
- Heat the oven on broil. Line the steak strips in a single layer on a broiling pan. Broil on high for 5 minutes, or until the meat has reached the desired level of doneness.
- Divide the cooked steak strips evenly among all 4 plates. Top with the caramelized onion and mushrooms.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad Recipes
- Method: Grilling
- Cuisine: American
Nutrition
- Calories: 765
- Fat: 56g
- Carbohydrates: 11g
- Protein: 47g
Jo b says
I can’’t stop making this best salad ever the tastes and textures are so complimentary thank you so much
Angie says
What kind of dressing would you recommend with this?
Peace Love and Low Carb says
I really like to mix balsamic vinaigrette and my creamy chive blue cheese together. They are both here on the site
Bec says
The colors in the presentation are awesome! Great recipe!