I love a good steak. But for years, “steak salad” was code for sad lettuce topped with leftover meat and a too-sweet vinaigrette. This version? A full-on meal that checks every box: protein-packed, carb-light, and ready in 15 minutes. It’s my go-to when I want something fresh but still hearty—and it’s shockingly low in carbs.
Let’s just say this one converted even my carb-loving husband, who now asks for “that salad with the good cheese and the meat.”
What Makes This Feel Like Real Food
- Steak isn’t just tossed on top as an afterthought—it’s juicy, freshly seared, and treated like the star it is.
- The balsamic + olive oil combo adds bold tang without needing a sugary bottled dressing.
- Shaved parmesan = richness and salt without weighing things down.
- And yes, I know tomatoes have some carbs—but used in balance, they brighten the whole plate without a spike.
Ingredients That Kept It Keto
- Steak (Ribeye, Sirloin, Flank, etc.) – Pick your favorite, just go 1″ thick minimum so it doesn’t overcook. I usually go sirloin—affordable, flavorful, and easy to slice.
- Sea Salt + Pepper – Basic, bold. Don’t skip.
- Avocado Oil – Only needed for stovetop searing. High smoke point = no burned bitterness.
- Arugula – Peppery bite that pairs beautifully with rich steak. Sub spinach if you want something milder.
- Olive Oil + Balsamic Vinegar – Use the good stuff. Two tablespoons go a long way.
- Cherry Tomatoes – Just enough for a sweet pop. Keep to ¾ cup for only ~2.7g sugar per serving.
- Shaved Parmesan – Adds depth without needing much. Go for quality.
- Lemon Wedges – Totally optional, but a little squeeze lifts the whole dish.
Keto Swaps That Actually Work
| Swap | Works? | Notes |
|---|---|---|
| Spinach instead of arugula | ✅ | Milder, softer. Just don’t overdress—it wilts fast. |
| Blue cheese instead of parm | ✅ | Super flavorful—just use less. It’s intense. |
| Chimichurri instead of balsamic | ✅ | Totally changes the vibe, but delicious. Low-carb herbs + oil FTW. |
| Grape tomatoes instead of cherry | ✅ | Slightly higher carb count, but similar. Just measure. |
What I Got Wrong
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Steak turned gray and dry | Overcooked or too thin | Use a meat thermometer and thicker cuts |
| Greens got soggy | Assembled too early | Toss salad right before serving |
| Dressing too sweet | Store-bought balsamic | Check sugar content or go homemade |
Step-by-Step: How I Make It
- Preheat grill or skillet. Get it HOT. Like, “screaming” hot if on stovetop.
- Dry & season the steak. Salt, pepper, and dry paper towels = sear magic.
- Cook steak. Grill or pan-sear to your preferred doneness. Flip often for even browning.
- Rest steak. Tent with foil for 5–10 mins so juices redistribute.
- Toss salad. Arugula + oil + vinegar + s/p = instant dressing. Don’t overdress.
- Assemble. Add tomatoes, parm, and top with sliced steak. Lemon squeeze optional but lovely.
I portion into 4 bowls—roughly 2 cups each—so macros are easy to track.
How I Store and Track It
- Meal prep hack: Grill extra steak, slice, and store separately. Assemble fresh.
- Greens stay crisp 3–4 days if undressed.
- Dressed salad gets limp fast. Don’t do it.
- Net carbs per serving: 3.4g (tracked in Carb Manager, not guesstimated)
Real Keto Questions, Real Answers
Will this spike blood sugar?
Not if portioned right. The fat from steak and olive oil slows digestion. Keep tomatoes in check and you’re golden.
Can I add eggs?
Yes! Hard-boiled or jammy eggs take this into Cobb salad territory—without the 10g+ net carbs.
Is balsamic vinegar keto?
In moderation, yes. Look for one with no added sugar. 1 tbsp = ~2-3g carbs. You’re using 2 tbsp split 4 ways = fine.
Nutrition Facts
Serving Size: 2 cups (¼ recipe)
Servings Per Recipe: 4
| Amount Per Serving | |
|---|---|
| Calories | 414 |
| Total Fat | 25.6g |
| – Saturated Fat | 7.8g |
| – Monounsaturated Fat | ~11g |
| – Polyunsaturated Fat | ~1g |
| Cholesterol | ~125mg |
| Sodium | ~620mg |
| Total Carbohydrate | 4.2g |
| – Dietary Fiber | 0.8g |
| – Sugars | 2.7g |
| Net Carbs | 3.4g |
| Protein | 42.2g |
| Calcium | ~180mg |
| Iron | ~2.8mg |
| Potassium | ~520mg |
Check out More Recipes:
- Grilled Chicken Salad – Keto, Low Carb, and Seriously Satisfying
- Low Carb Keto Chicken Caprese Salad
- Low Carb Keto Chicken Salad
- Low Carb Keto Cauliflower Potato Salad
Low Carb Keto Steak Salad Recipe
Description
Juicy steak, crisp greens, and bold parmesan—this keto steak salad is a quick, satisfying low-carb meal that actually fills you up. Ready in 15 minutes!
Ingredients
For the steak:
For the salad:
Instructions
- Preheat grill (500°F) or cast iron skillet (medium-high with oil).
- Pat steaks dry. Season both sides with salt + pepper.
- Grill: Sear 2 min/side, then cook to doneness.
Stovetop: Flip every 30 sec until done (5–10 min). - Rest steak under foil for 10 min. Slice against the grain.
- Toss arugula with oil, vinegar, salt, and pepper.
- Top with tomatoes, parmesan, and steak slices.
- Finish with lemon juice if using.
Notes
- Rest Your Steak: Always rest it 5–10 minutes before slicing. It keeps the juices in the meat, not leaking into your salad.
- Dress Greens Last Minute: Toss arugula with oil and vinegar right before serving to avoid soggy sadness.
- Slice Against the Grain: This makes even a tougher cut like flank or skirt steak tender and easy to chew.
- Use a Meat Thermometer: Never guess your doneness—overcooked steak ruins a keto salad. Aim for 130°F for medium-rare perfection.
