Keto Steak Salad
A hearty lunch of seared ribeye over crisp greens, avocado, and blue cheese with a tangy Dijon vinaigrette. Just 6.4g net carbs per serving and ready in 25 minutes, it's a protein-packed, satisfying low-carb meal that eats like a steakhouse dinner.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 2. Values are estimates; brands vary.
This keto steak salad turns a juicy seared ribeye into a fast, restaurant-quality lunch. Crisp greens, creamy avocado, and sharp blue cheese balance the rich beef, all tied together with a punchy Dijon vinaigrette.
Ingredients
- 12 oz ribeye steak (about 1-inch thick)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 5 oz mixed salad greens (arugula and baby spinach)
- 1/2 medium avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup crumbled blue cheese
- 2 tablespoons thinly sliced red onion
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
Instructions
- 1
Pat the ribeye dry and season both sides with kosher salt and black pepper. Let it sit at room temperature for 10 minutes.
- 2
Heat 1 tablespoon olive oil in a cast-iron skillet over medium-high heat. Sear the steak 3-4 minutes per side for medium-rare, then transfer to a cutting board and rest for 5 minutes.
- 3
While the steak rests, whisk together the extra-virgin olive oil, red wine vinegar, and Dijon mustard with a pinch of salt and pepper to make the vinaigrette.
- 4
Divide the salad greens between two plates. Top with cherry tomatoes, avocado slices, red onion, and crumbled blue cheese.
- 5
Slice the rested steak thinly against the grain and arrange over the greens.
- 6
Drizzle the Dijon vinaigrette over each salad and serve immediately.
Tips & notes
- Substitute feta or shaved Parmesan for blue cheese if you prefer a milder flavor; both keep the carb count low.
- Sirloin or flank steak work well as leaner, more budget-friendly swaps. Always slice against the grain for tenderness.
- Store components separately for up to 2 days. Keep the dressing off the greens until serving so they stay crisp, and bring the steak to room temperature rather than reheating.
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Frequently asked questions
- How many carbs are in keto steak salad?
- Each serving has 6.4g net carbs, 612 calories, 41g protein, and 45g fat. This recipe makes 2 servings.
- What cut of steak is best for a keto steak salad?
- Ribeye is ideal for its rich marbling and flavor, but sirloin, flank, or strip steak also work. All are naturally zero-carb, so pick based on your budget and how lean you want the salad.
- Can I make this steak salad ahead of time?
- Yes. Cook the steak and prep the vegetables up to 2 days ahead, storing everything separately. Keep the avocado and dressing aside until just before serving, then assemble so the greens stay crisp and the avocado fresh.
