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96% would make again

Low-Carb Steak Salad With Dijon Vinaigrette

Tasty Team
June 10, 2019
Low-Carb Steak Salad With Dijon Vinaigrette

Ingredients

for 6 servings

  • ½ medium red onion, thinly sliced
  • 10.5 oz cherry tomato (40 g), 1 package
  • 3 tablespoons olive oil, divided
  • kosher salt, to taste
  • ground black pepper, to taste
  • 2 teaspoons shallot, minced
  • 1 tablespoon dijon mustard
  • ½ teaspoon worcestershire sauce
  • 1 teaspoon honey
  • 2 tablespoons extra virgin olive oil
  • ¼ cup red wine vinegar (60 mL)
  • 1.25 lb boneless new york strip steak (570 g), about 1¼ inches (3 cm) thick
  • 1 head red leaf lettuce, washed, dried, and cut into ½-inch (1.25 cm) pieces
  • ½ cup walnuts (50 g), toasted, chopped
  • ¼ cup gorgonzola cheese (30 g), crumbled

Nutrition Info

  • Calories 401
  • Fat 31g
  • Carbs 7g
  • Fiber 2g
  • Sugar 3g
  • Protein 22g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
  2. Spread the sliced onion on half of the baking sheet and arrange tomatoes on the other half. Drizzle each side with 1 tablespoon olive oil and season with salt and pepper. Toss to coat.
  3. Roast in the oven for 10-15 minutes, or until the onion is caramelized and the tomatoes are browned in spots and just beginning to burst. Remove from oven and let cool.
  4. In a small bowl, whisk together the shallot, Dijon mustard, Worcestershire sauce, honey, extra-virgin olive oil, red wine vinegar, salt, and pepper. Refrigerate until ready to use.
  5. Liberally season the steak all over with salt and pepper.
  6. Heat a cast-iron skillet over medium-high heat. Add the remaining tablespoon of olive oil to the hot skillet. When the oil is smoking, add the steak to the pan. Sear for 5 minutes, or until a deep golden brown crust forms. Flip the steak and cook another 5 minutes on the other side. Sear the sides of the steak until golden brown, another 3-4 minutes total.
  7. Transfer the pan with the steak to the preheated oven for about 5 minutes, or until an instant-read thermometer inserted into the center of the steak reads 125-130˚F (51-54˚C) for medium-rare. Remove the steak from the oven and let rest for 10 minutes before slicing.
  8. Add the lettuce to a large bowl. Add the roasted tomatoes, roasted onion, walnuts, Gorgonzola, and sliced steak. Toss well. Divide the salad between serving bowl and drizzle over the dressing.
  9. Enjoy!

Ingredients

for 6 servings

  • ½ medium red onion, thinly sliced
  • 10.5 oz cherry tomato (40 g), 1 package
  • 3 tablespoons olive oil, divided
  • kosher salt, to taste
  • ground black pepper, to taste
  • 2 teaspoons shallot, minced
  • 1 tablespoon dijon mustard
  • ½ teaspoon worcestershire sauce
  • 1 teaspoon honey
  • 2 tablespoons extra virgin olive oil
  • ¼ cup red wine vinegar (60 mL)
  • 1.25 lb boneless new york strip steak (570 g), about 1¼ inches (3 cm) thick
  • 1 head red leaf lettuce, washed, dried, and cut into ½-inch (1.25 cm) pieces
  • ½ cup walnuts (50 g), toasted, chopped
  • ¼ cup gorgonzola cheese (30 g), crumbled

Nutrition Info

  • Calories 401
  • Fat 31g
  • Carbs 7g
  • Fiber 2g
  • Sugar 3g
  • Protein 22g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
  2. Spread the sliced onion on half of the baking sheet and arrange tomatoes on the other half. Drizzle each side with 1 tablespoon olive oil and season with salt and pepper. Toss to coat.
  3. Roast in the oven for 10-15 minutes, or until the onion is caramelized and the tomatoes are browned in spots and just beginning to burst. Remove from oven and let cool.
  4. In a small bowl, whisk together the shallot, Dijon mustard, Worcestershire sauce, honey, extra-virgin olive oil, red wine vinegar, salt, and pepper. Refrigerate until ready to use.
  5. Liberally season the steak all over with salt and pepper.
  6. Heat a cast-iron skillet over medium-high heat. Add the remaining tablespoon of olive oil to the hot skillet. When the oil is smoking, add the steak to the pan. Sear for 5 minutes, or until a deep golden brown crust forms. Flip the steak and cook another 5 minutes on the other side. Sear the sides of the steak until golden brown, another 3-4 minutes total.
  7. Transfer the pan with the steak to the preheated oven for about 5 minutes, or until an instant-read thermometer inserted into the center of the steak reads 125-130˚F (51-54˚C) for medium-rare. Remove the steak from the oven and let rest for 10 minutes before slicing.
  8. Add the lettuce to a large bowl. Add the roasted tomatoes, roasted onion, walnuts, Gorgonzola, and sliced steak. Toss well. Divide the salad between serving bowl and drizzle over the dressing.
  9. Enjoy!
Low-Carb Steak Salad With Dijon Vinaigrette

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