Seared Beef Salad
NUTRITION SUMMARY (PER SERVING)
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A ketogenic version of the south east asian classic Thai Beef Salad, this recipe is sweet, salty, sour and packed full of umami. While this spicy salad may be low on carbs, it’s high on flavor and surprisingly easy to make.
Keto Seared Beef Salad
Red meat and veggies -- simple, delicious, and packed with flavor.
- 1 1/2 lbs beautifully marbled pasture-fed beef steak (ask your butcher)
- 1 oz dark leaf kale chopped
- 1 cup cherry tomatoes
- 1/2 cup finely sliced carrots
- 1/2 cup baby spinach
- 1 Tbsp butter
- 1 tsp olive/coconut oil
For the dressing
- 1 tbsp chili peppers sliced
- 1 tbsp garlic crushed
- 1 tbsp fresh cilantro chopped
- 1 zest of one lime
- 1 tbsp lime juice (about one lime)
Rub the steak with olive oil and season it. (This is best done 20-30 mins before cooking.)
In a very hot pan, cook the steak to your desired doneness. Add butter and baste the steak by spooning over the melted fat for the last few minutes of the cooking.
Set the steak aside to rest and make sure to reserve the pan juices.
Add the pan juices and combine together all ingredients for the dressing. Adjust seasoning according to your taste.
In a mixing bowl toss all the veggies along with a generous amount of dressing.
Slice the rested steak across the grain and serve atop the dressed salad.
For the beef you could use skirt steak, flank steak, or flat-iron steak (my favorite).
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