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95% would make again

Low-Carb Steak Salad With Dijon Vinaigrette

Tasty Team


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

Powered by
    Calories 386
    Fat 30g
    Carbs 6g
    Fiber 1g
    Sugar 3g
    Protein 22g

Estimated values based on one serving size.


  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!

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