Salad is one of the ketogenic recipe that I usually cook since it’s ingredient can be very flexible (depend on what left in your fridge). Today I’m going to introduce you to “Steak Salad with Red Wine Vinaigrette” that I found from Food Network Though I tweak it a bit to make it simple and Keto-friendly. You can also apply and share your ideas here with us too.
Total Time: 15-20 minutes
Yield: 4 serving
Yield: 4 serving
Ingredients
Salad
- 1 pound, Steak (prefer Rib-eye due to rich in fats but any will be fine)
- 1 tsp, Butter
- 1/2 head, Romaine Lettuce
- 1/2 sliced, Red Onion (Optional)
- 3 cups, Baby Arugula (Optional)
- 12 halved, Cherry Tomatoes,
- 4 ounces, Crumbled Gorgonzola (Blue Cheese or any as you like!)
Red Wine Vinaigrette
- 1/2 cup, Red Wine Vinegar
- 3 tbsp, Lemon Juice
- 2 tsp, Erythritol Syrup (or any sweetener of your choice)
- 2 tsp, Salt
- Pinch, Ground Black Pepper
- 1 cup, Olive oil
Cooking
- For Vinaigrette dressing, Mix the red wine vinegar, lemon juice, syrup , salt, and pepper in a blender. Gradually blend in the oil while machine is still blending. Put aside.
- Melt butter on a pan and grill the steak to your prefer done-ness. Put aside.
- Mix everything in a large bowl. Pour in the Vinaigrette. You might add some salt and pepper to your taste. Put the salad on the serving dish
- Slice the steak and put on top of the salad. Sprinkle with the some cheese and vinaigrette and serve.