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Keto Steak and Egg Salad Recipe

A hearty Keto Steak and Egg Salad packed with juicy steak, fresh greens, creamy avocado, and perfectly cooked eggs. Topped with a tangy homemade dressing, this low-carb salad is perfect for a filling lunch or dinner.

Ingredients

Scale

For the Steak and Eggs:

  • 2 ribeye steaks (1-inch thick)
  • 4 large eggs
  • 1 tablespoon olive oil
  • Salt and black pepper (to taste)

For the Salad Base:

  • 4 cups mixed greens (spinach, arugula, etc.)
  • 1 avocado (sliced)
  • 1/2 cup cherry tomatoes (halved)
  • 1/4 red onion (thinly sliced)

For the Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove (minced)
  • Salt and pepper (to taste)

Instructions

  1. Prepare the Steak:
    • Let the steaks sit at room temperature for 20-30 minutes. Pat them dry, then season both sides with salt and black pepper.
    • Heat a cast-iron skillet over medium-high heat. Add olive oil and sear the steaks for 3-4 minutes per side for medium-rare.
    • Remove steaks from the pan and let them rest for 5-7 minutes before slicing.
  2. Cook the Eggs:
    • Heat a nonstick skillet over medium heat with a bit of olive oil or butter.
    • Fry the eggs until the whites are set, leaving the yolks runny, about 2-3 minutes. Set aside.
  3. Assemble the Salad:
    • Spread the mixed greens on a large serving plate. Add avocado slices, cherry tomatoes, and red onion.
    • Slice the steak thinly against the grain and arrange on the salad. Place the fried eggs on top.
  4. Make the Dressing:
    • In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
    • Drizzle the dressing over the salad.
  5. Serve immediately and enjoy!

Notes

  • For meal prep, use hard-boiled eggs instead of fried eggs and store the salad components separately until ready to eat.
  • Any steak cut works; adjust cooking times based on thickness.

Nutrition