This is vibrant, hearty steak salad with tender seasoned steak, fresh veggies, avocado, and creamy dressing. A satisfying high-protein, low-carb meal that’s perfect for lunch or dinner.
Why You’ll Love This Recipe
- Juicy seasoned steak with roasted potatoes, avocado, and fresh veggies
- High protein from steak, cheese, and Greek yogurt dressing
- Fresh, colorful, and packed with flavor and crunch
- Easy one-pan steak + quick assembly
- Customizable and great for meal prep
Ingredients (Serves 4)
- 1.5 lbs (680g) top sirloin or ribeye steak, cut into bite-sized cubes
- 2 tbsp olive oil (divided)
- 1 tbsp steak seasoning (or salt, pepper, garlic powder, paprika)
- 4 cups chopped romaine lettuce
- 2 cups roasted baby potatoes (or cauliflower for lower carbs)
- 1 cup black beans, rinsed (optional, or reduce for stricter keto)
- 1 cup cherry tomatoes, halved
- 1 large avocado, diced
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cucumber, sliced or diced
- Fresh cilantro or green onions for garnish
Creamy Avocado Dressing:
- 1 ripe avocado
- ½ cup full-fat Greek yogurt or sour cream
- 1–2 tbsp lime juice
- 1 clove garlic
- ¼ tsp cumin
- Salt & pepper to taste
- Water to thin if needed
Instructions
- Heat 1 tbsp oil in a large skillet over medium-high heat. Season steak cubes generously and sear 4–6 minutes until browned and cooked to your liking. Set aside to rest.
- (Optional) Roast baby potatoes with seasoning and oil at 425°F for 20 minutes until crispy.
- Blend all dressing ingredients until smooth. Thin with a little water if too thick.
- In a large bowl, layer romaine, roasted potatoes, black beans (if using), tomatoes, cucumber, avocado, and cheese.
- Top with warm steak cubes and drizzle generously with creamy avocado dressing.
- Garnish with fresh herbs and serve immediately.
Prep Time: 15 minutes Cook Time: 15–20 minutes Total Time: 30–35 minutes
Nutrition (Per Serving)
- Calories: ~480
- Protein: 38g (high)
- Total Carbs: 18g
- Net Carbs: 12g (lower if skipping beans/potatoes)
- Fat: 28g
