Salads have long been a keto staple, but not all salads are built equally. This chimichurri steak salad is a perfect example of what a keto-friendly salad can be—and is definitely one of my favorites.

Chimichurri sauce can be made ahead of time and frozen for a few weeks as well and whenever you have leftover steak and lettuce you can enjoy a deliciously healthy salad.

I like to add a few extra flakes of red pepper to give it an extra kick. This salad is great for Sunday lunch right before a nice long bike ride as its power packed with protein.

On the keto diet you want to eat more fats than protein so adding more avocado to your dish than steak is advised, which makes the rest of the family happy as this steak and sauce is sure to please! If you grill your meat on the BBQ, you can also grill the avocados and veggies as well for an added summertime flavor.

CHIMICHURRI STEAK SALAD

Category: Lunch, Dinner Calorie Count: 690 Macronutrient ratio: Carb-induced calories—5% Protein: 31 grams Carbohydrates: 6 grams Total Fat: 59 grams

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings 2

Ingredients

Salad

2 steaks cut and preparation of your preference
1 tablespoon lard
salt to taste
pepper to taste
4 cups salad greens mixed of your choice
1/2 avocado pitted and diced
1/2 cucumber sliced
1/2 cup radishes sliced thinly
1/2 cup cherry tomatoes sliced or halved
4 tablespoons Chimichurri

Chimichurri

1 cup parsley chopped
1/4 cup oregano chopped
1/2 cup olive oil
4 cloves garlic sliced or chopped
1 chile pepper seeded and diced
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Start by bringing the steak to room temperature by leaving them out for 10-15 minutes on the kitchen counter. As that rests and warms back up, prepare your chimichurri sauce.
Start by separating out half of each of the following: Parsley, oregano, and olive oil. Add those separated out halves—plus your garlic—into a blender. (Set the other halves aside.) To the blender, add your chile pepper, vinegar, salt, and pepper. Pulse everything until smooth before adding the other half of the herbs and oil. Mix well, but do not pulse again—you want your chimichurri to have a little bit of texture.
Next, cook your steaks according to your preference. I prefer to fry my steaks in a hot pan over high heat after greasing well with butter, flipping after 2-4 minutes on each side according to my preferences. (When the edges begin to brown, flip.) After reducing the heat to medium, cook another 4 minutes (for rare steaks), 7 minutes (medium), or 11 minutes (well-done).
Pull the steaks from the pan and let rest in a warm place just a few minutes. (Do not slice until just before serving.)
To assemble your salads, divide your greens between serving bowls. Add your avocado, cucumber, radishes, and tomatoes before topping with sliced steak and chimichurri sauce (should be roughly 2 tablespoons per serving). Keep any leftovers in the refrigerator, storing the sauce separately, for up to a week.

Notes

You can substitute gremolata for chimichurri if you so desire. To make your gremolata, simply mix ¼ cup olive oil with ½ cup parsley, 1 tablespoon lemon zest, 4 cloves minced garlic, ¼ teaspoon salt, and black pepper to taste. Prepare as you did the chimichurri, and use in the same way—roughly 2 tablespoons per serving.

Tools Needed:

Blender (or food processor)
Frying pan
Salad serving bowls
Airtight refrigerator containers for any leftovers

Chimichurri Steak Salad