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Keto Garden Fresh Grilled Steak Salad

A keto salad recipe

Keto Garden Fresh Grilled Steak Salad

Total Time:

1hrs 45mins








  • 1 flank or top sirloin steak, 1/2 kg
  • 4 cups baby kale and arugula
  • 1 cup Co-op Beet Spaghetti (fresh sliced beets)
  • 2 tbsp. olive oil
  • salt and pepper to taste
  • 1 avocado, thickly sliced
  • ½ cup goat cheese or crumbled gorgonzola
  • ½ small red onion, sliced
  • ¼ cup walnuts, whole
  • 3 small radishes, thinly sliced
  • Marinade:
  • ¼ cup olive oil
  • salt and pepper to taste
  • 4 cloves garlic, minced
  • ¼ cup chopped tarragon
  • Dressing:
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 1 tsp. Dijon mustard
  • ¼ cup chopped fresh tarragon
  • ½ cup chopped fresh mint
  • ¼ cup chopped fresh Italian parsley
  • 1 tsp. salt
  • ground pepper to taste

How to Make It


Place the steak in a large Ziploc bag and add in the marinade ingredients. Seal the bag and rub the contents to evenly coat the meat. Marinade for at least one hour or overnight in the refrigerator.


Meanwhile, heat oven to 400 degrees. In a small bowl, toss the precut beets with olive oil and season with salt and pepper.


Place the beets on a baking sheet and roast for approx. 10-15 minutes or until cooked through. Remove from the oven and let cool.


Grill the steak until desired doneness. Slice thinly and reserve.


For the dressing, whisk together all ingredients and set aside.


On a medium sized platter, arrange the greens, the roasted beets, crumbled cheese, red onion slices, avocado, walnuts and radishes.


Place the sliced steak on top and drizzle with dressing to serve.

KETO ANALYSIS: (approximate)

632 cal per serving, 54g fat, 11g carbs, 28g protein

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