Keto Steak Salad - Easy Low Carb Lunch Recipe (2024)

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For the fajita seasoning:

• 2teaspoonschili powder
• 1teaspoonscumin
• 1teaspoongarlic powder
• 1teaspoononion powder
• 1teaspoonsmoked paprika
• 1/2teaspoonsaltor to taste
• 1/4teaspoonblack pepperor to taste

For the fajitas:

• 3tablespoonsolive oildivided
• 1/4cupfresh cilantro leaveschopped, plus more for serving
• juice from 2 limesdivided
• 1teaspoonground mustard OR 1 tablespoon Dijon mustard - paleo/keto brand as necessary
• 1½poundsflank steak, halved crosswise
• 4medium bell peppersseeded and thinly sliced (I used red, yellow, orange and green)
• 1small red onionthinly sliced
• 1-2tablespoonsgheeOR avocado oil
• 2-3 leavesbutter lettuce
• 2-3 leavesromaine lettuce
• For the salad dressing:
• 1cupfresh cilantro, stems removed
• 1/2cupcoconut cream OR plain Greek yogurt
• 2clovesgarlic minced
• 1/4teaspoonground cumin
• 1/4cupolive oil
• 2tablespoonslime juice, about 1 lime
• salt and black pepper, to taste

For serving:

• lime wedges
• sliced avocado

1. Combine all the ingredients for the fajita seasonings. Reserve 1 1/2 teaspoons for the bell peppers.

2. In a medium bowl, combine 2 tablespoons of olive oil, chopped cilantro, lime juice, mustard and 5 teaspoons of the fajita seasonings. Reserve 1 tablespoon of the steak marinade for drizzling on the steak at the end. Pour remainder of the steak marinade into a large zip-top bag along with the steak. Press the bag to evenly distribute the marinade and allow to sit while you prepare the vegetables.

3. Slice the the onions and bell peppers.

4. Heat 1 tablespoon olive oil in a 12" skillet over medium high heat. Add the onions and allow to cook for about 4 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of fajita seasonings. Cook for 2-3 minutes. Transfer and set aside on a plate.

5. Melt ghee on the same skillet and sear the steak. Allow to sear for 3 to 4 minutes (or more depending on how done you like your steak) on each side. Transfer steak to a cutting board and allow to rest for at least 5 minutes before slicing into thin strips. Add the reserved steak marinade to the skillet and add the steak strips until just heated. Remove from heat.

6. For the dressing: Combine all the dressing ingredients in a blender or food processor. Blend until smooth. Chill until ready to serve. Can be made a few days in advance.

   Place 2-3 pieces each of butter and romaine lettuce in a large bowl. Place sliced avocado and grilled peppers and onions on top. Add the flank steak strips and place on top of the salad. Drizzle with chilled dressing. Serve immediately.