Updated: Apr 2, 2019
Fresh, simple and delicious - have lunch on the table in under 30 minutes.
When I was first introduced to the keto diet I was a bit nervous and overwhelmed with the idea of eating a lot fat. For so long I had been conditioned to think fat was bad for me and only allowed myself small portions at a time. After a few weeks, however, I quickly learned I could still eat what I felt was healthy and be successful. Leafy greens had a place in my heart (and on my table) and I simply did not want to give that up.
This steak salad accounts for the healthy fats and the leafy greens, the perfect balance of high fat and low carb. Dress it up or down as you see fit. I enjoy a few tomato and cucumber slices and sometimes banana peppers as well. Prepare steak to your liking, this recipe results in a medium cook.
The perfect balance of high fat and low carb.
4 cups spinach
2 small Ribeye steaks, at room temperature
6 grape tomato
1/2 cup cucumber, sliced
Banana peppers, if desired
Heat oven to 400 degrees Fahrenheit. Line baking sheet with foil or silicone mat.
Rinse steaks and pat dry; drizzle with olive oil and season with salt and pepper.
Place steaks on prepared baking sheet and cook for ten minutes. Turn steaks and season again with oil, salt and pepper. Continue baking another 8 minutes.
Let steaks rest about 10 minutes to keep juices from escaping.
Meanwhile, rinse spinach thoroughly and pat dry. Place on a dinner plate.
Layer greens with tomato, cucumber and banana peppers, if desired. Top with sliced steak. Drizzle with ranch dressing.
Serve and enjoy!
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