Keto Steak and Blue Cheese Salad

Skirt steak and flank steak are inexpensive cuts, and they taste super flavorful when marinated for a bit. I dropped this one in some simple oil and vinegar, used a great steak rub and seared both sides. Butter lettuce, crunchy cucumbers, creamy homemade blue cheese dressing and this spectacular steak and you have a main course keto steak blue cheese salad!

Keto Steak and Blue Cheese Salad

Yield – 2 servings

Ingredients:

• 1/2 pound skirt or flank steak
• 4 cups iceberg lettuce
• 1/4 english cucumber (you can use regular but I like the seedless)
• 4 tbsp blue cheese dressing
• 2 tbsp blue cheese crumbles
• 2 tsp green onion
• salt and pepper to taste
• 1 tbsp montreal steak seasoning
• 1 tbsp worchestershire sauce
• 2 tbsp extra virgin olive oil

For Blue Cheese Dressing:

• 1/2 cup homemade mayo
• 1/2 cup heavy cream
• 1 tbsp red wine vinegar
• 2 tbsp sour cream
• 1/3 cup blue cheese crumbles
• salt and pepper to taste

Preparation

1. Begin by marinating steak in 1 tbsp. olive oil, worchestershire and montreal steak seasoning sprinkled over the meat. Place in a sealed bag or dish and refrigerate for at least an hour. Remove from refrigerator for cooking.
2. Add remaining olive oil to a grill pan over medium high heat. Add meat to pan and cook for approximately 3-4 minutes on each side until seared on the outside but still pink on the inside. Remove from pan and allow to rest for 5 minutes.
3. While meat is resting, add chopped lettuce, blue cheese crumbles, green onion and chopped English cucumber to a bowl. Cut cooked steak against the grain into 1/2″ thick slices. Add to the top of the salad. Season with salt and pepper.

Nutritional Information per serving

• 544 calories
• 44.8 grams fat
• 5.8 grams carbohydrate
• 1.4 grams dietary fiber
• 4.4 grams net carbohydrate
• 34.1 grams protein.

Source: modernlowcarb.com