Low Carb Pesto Steak Salad Recipe

I’m doing my best lately to up my salad game and get in more protein. I’ve realized that some foods make me feel icky and so I’m after jamming in veggies at each meal and there’s nothing like a massive steak salad to make me smile. Honestly I’m like a toddler with my psychological aversion to salads…it’s a bizarre thing but they’re the LAST meal I’d order from a menu but when I do I always enjoy them. Today I’m sharing a Low Carb Pesto Steak Salad recipe that is one of my favs. This is packed with flavours and is one of the few salads that calls to me.

Within the recipe I assume you know how to grill your steak to your preferred choice…mine is medium rare!

LOW CARB PESTO STEAK SALAD RECIPE

INGREDIENTS

• 2 lbs Beef, any relatively tender cuts you prefer
• ¼ cup Pesto
• 6 cup Spring mix leafy greens (or any type of salad greens you prefer)
• 3 Tbsp. Olive oil
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 2 tsp Italian seasoning
• as desired Salt and Pepper
• 1/3 Red onion, sliced thinly
• approx. 10 Bocconcini cheese, sliced in half
• approx. 10 Gem/baby/cherry tomatoes, cut in half

PREPARATION

Season the beef with garlic powder, onion powder, salt and pepper

In a hot grill pan (or any fry pan you have), heat 2 tbsp of olive oil and sear the meat on both sides until you’ve achieved the level of done-ness you prefer. For a ½ inch steak, and a medium – rare to medium done-ness, fry for approximately 3 minutes on both sides. Remove the steak from the pan and let rest.

On a serving platter, spread out the greens.

When the steak has rested 4 – 5 minutes, slice it up in thin slices, on the diagonal. Save any resting juices from the steak and add it to the pesto.

In a bowl, combine the tomatoes and cheese. Mix in the pesto mixture and stir until everything is coated well.

Sprinkle the onions on the greens. Lay out the tomatoes and cheese and then finally arrange the steak slices. Season everything with salt and pepper and the last 1 tbsp drizzle of olive oil.

Enjoy!

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Pesto Steak Salad Recipe

Author: Julie Elsdon-Height

Prep time:  5 mins

Total time:  5 mins

Ingredients

• 2 lbs Beef, any relatively tender cuts you prefer
• ¼ cup Pesto
• 6 cup Spring mix leafy greens (or any type of salad greens you prefer)
• 3 Tbsp. Olive oil
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 2 tsp Italian seasoning
• as desired Salt and Pepper
• ⅓ Red onion, sliced thinly
• approx. 10 Bocconcini cheese, sliced in half
• approx. 10 Gem/baby/cherry tomatoes, cut in half

Instructions

1. Season the beef with garlic powder, onion powder, salt and pepper
2. In a hot grill pan (or any fry pan you have), heat 2 tbsp of olive oil and sear the meat on both sides until you’ve achieved the level of done-ness you prefer. For a ½ inch steak, and a medium – rare to medium done-ness, fry for approximately 3 minutes on both sides. Remove the steak from the pan and let rest.
3. On a serving platter, spread out the greens.
4. When the steak has rested 4 – 5 minutes, slice it up in thin slices, on the diagonal. Save any resting juices from the steak and add it to the pesto.
5. In a bowl, combine the tomatoes and cheese. Mix in the pesto mixture and stir until everything is coated well.
6. Sprinkle the onions on the greens. Lay out the tomatoes and cheese and then finally arrange the steak slices. Season everything with salt and pepper and the last 1 tbsp drizzle of olive oil.

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