Low-Carb Steak Salad With Dijon Vinaigrette
Here's what you need: medium red onion, cherry tomato, olive oil, kosher salt, ground black pepper, shallot, dijon mustard, Worcestershire sauce, honey, extra virgin olive oil, red wine vinegar, boneless new york strip steak, red leaf lettuce, walnuts, gorgonzola cheese
Here's what you need: medium red onion, cherry tomato, olive oil, kosher salt, ground black pepper, shallot, dijon mustard, Worcestershire sauce, honey, extra virgin olive oil, red wine vinegar, boneless new york strip steak, red leaf lettuce, walnuts, gorgonzola cheese
- ground black pepper to taste
- 1 tablespoon dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- kosher salt to taste
- 3 tablespoons olive oil divided
- â½ teaspoon worcestershire sauce
- â½ medium red onion thinly sliced
- 10.5 oz cherry tomato 1 package
- 2 teaspoons shallot minced
- â¼ cup red wine vinegar
- 1.25 lb boneless new york strip steak about 1â¼ inches (3 cm) thick
- 1 head red leaf lettuce, washed, dried, and cut into â½-i
- â½ cup walnuts toasted, chopped
- â¼ cup gorgonzola cheese crumbled
- Carbohydrate 2.76045395044236 g
- Cholesterol 0 mg
- Fat 4.03862777621925 g
- Fiber 0.683433757747628 g
- Protein 0.577201058680247 g
- Saturated Fat 0.550325488653342 g
- Serving Size 1 1 serving (152g)
- Sodium 56.9352083285247 mg
- Sugar 2.07702019269473 g
- Trans Fat 0.137575932641268 g
- Calories 47 calories
Step-by-step
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- Liberally season the steak all over with salt and pepper.
- 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.
- 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.
- 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 bowls and drizzle over the dressing.
- Enjoy!
Low-Carb Steak Salad: A Busy Woman's Delight
As a businesswoman juggling meetings, deadlines, and client calls, finding time for a healthy and satisfying meal can feel like an impossible task. But what if I told you that a delicious, low-carb steak salad could be whipped up in under 30 minutes? This isn't your average limp lettuce and sad tomato affair. We're talking a vibrant, flavorful explosion of textures and tastes that will leave you feeling energized and ready to conquer the world. This recipe is my go-to when I need a quick, healthy, and incredibly satisfying meal. It's perfect for a busy weeknight or a sophisticated lunch meeting.
The key to this salad is the perfectly seared steak. A good quality steak, cooked to your preference, is the star of the show. The caramelized onions and roasted tomatoes add a delightful sweetness, while the creamy Gorgonzola and crunchy walnuts offer a satisfying textural contrast. The Dijon vinaigrette pulls it all together, creating a harmonious balance of flavors. And, because it's low-carb, you can enjoy it without the post-meal slump. I often find myself making a double batch – one for lunch, and another for a quick dinner.
Beyond the taste, this salad offers a significant advantage: preparation time. While the steak needs careful attention, the roasting of the vegetables and the preparation of the dressing can be done ahead of time. I typically roast the vegetables on a Sunday, store them in the fridge, and then assemble the salad in the evenings. This saves me precious minutes during the week, allowing me to focus on more important tasks. The ease of assembly makes this salad ideal for impromptu gatherings or last-minute entertaining. Simply whip up the dressing, assemble the components, and you'll have a beautifully presented salad that tastes as good as it looks.
The Magic of the Dijon Vinaigrette: I've experimented with various dressings, but this Dijon vinaigrette is my absolute favorite. The sharpness of the Dijon mustard cuts through the richness of the steak and Gorgonzola, while the honey adds a touch of sweetness that perfectly balances the acidity of the red wine vinegar. The subtle earthiness of the shallot adds another layer of complexity, elevating this simple vinaigrette to a truly unforgettable experience.
Tips and Variations: Feel free to customize this salad to your liking. Add other vegetables like grilled asparagus or bell peppers. Substitute the Gorgonzola with another strong cheese like crumbled blue cheese or feta. If you prefer a milder vinaigrette, reduce the amount of Dijon mustard or red wine vinegar. You can also add some grilled chicken or shrimp for a protein boost. The versatility of this recipe allows you to experiment and adapt it to your own preferences and dietary needs.
More than just a meal: For me, this steak salad isn't just about sustenance; it's about self-care. It's about taking a moment to nourish my body and mind with something delicious and healthy. In the whirlwind of a busy life, this salad is a reminder to prioritize my well-being and enjoy the simple pleasures in life. The feeling of satisfaction that comes from savoring each bite is a small reward that adds up to a greater sense of balance and contentment.
So, the next time you find yourself short on time but craving a delicious and healthy meal, reach for this Low-Carb Steak Salad with Dijon Vinaigrette. It's the perfect solution for busy professionals like me, and it's sure to become your new favorite recipe.
