In the bustling heart of a metropolitan oasis, where skyscrapers reached for the stars and the streets hummed with the energy of diversity and dreams, there lived a chef named Alex. Alex, with a penchant for blending the traditional with the contemporary, ran a popular bistro that was a haven for those seeking a fusion of flavors that satisfied the palate while honoring health-conscious choices. Among the myriad of dishes that Alex crafted with passion and precision, one stood out for its bold flavors and nourishing essence: the Completely Keto Pepper & Steak Salad.
Inspired by the vibrant farmers’ markets that dotted the city, Alex set out to create a dish that would bring the freshest of produce to the forefront, paired with the richness of perfectly seasoned steak. Selecting the finest cuts of meat—whether it be Delmonico, Oyster, or Sirloin—Alex marinated the steaks in a mixture of olive oil, coconut aminos, fresh ground black pepper, and garlic powder, ensuring each bite was infused with flavor.
On a bed of baby spinach greens and butter lettuce, Alex arranged slices of vine-ripened tomatoes, crisp cucumber, and roasted red peppers, each ingredient chosen for its vibrant color and texture. Thinly sliced red onion and hearts of palm added layers of flavor and crunch, creating a symphony of tastes that danced harmoniously with the seasoned steak.
The dressing, a simple yet profound blend of lemon juice, black pepper, olive oil, and sea salt, was the final touch that tied the salad together, its tangy brightness elevating the dish to new heights. Alex’s Completely Keto Pepper & Steak Salad quickly became a signature offering, a testament to the art of keto cuisine and a symbol of Alex’s culinary ethos.
Served in the warm, inviting ambiance of Alex’s bistro, the salad was more than just a meal; it was a celebration of the city’s dynamic spirit, a tribute to the beauty of fresh ingredients, and a reflection of Alex’s commitment to crafting dishes that were as healthful as they were delicious. Through this salad, Alex proved that keto dining could be a gourmet experience, one that delighted the senses while nurturing the body.
Ingredients
- 4 6 oz Steaks I like to use a Delmonico, Oyster or Sirloin for this salad, choose your favorite cut of meat.
Steak Seasoning:
- 2 Tsp Fresh Ground Black Pepper
- 3 Tsp Garlic Powder
- 3 Tbs Olive Oil
- 2 Tbs Coconut Aminos
Salad:
- 7 oz Baby spinach greens
- 7 oz Butter lettuce or spring greens
- 2 Vine-ripened tomatoes
- 1 Cucumber
- 3 Red peppers
- 1 Red onion
- 14 oz Hearts of palm
Dressing:
- 2 Tbs lemon juice
- 1 Tsp black pepper
- 1/4 Cup olive oil
- 1 Tsp sea salt
Instructions
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Marinate steaks for about 30 minutes in steak seasoning
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Slice red peppers and red onion
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Cook Steaks in either a large skillet to reserve the flavorful juices or broil in your oven on each side a few minutes until done
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When steaks are almost ready, place sliced up pepper and onion under the broiler or on the side of the steak in the skillet and toss until cooked
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You can do this by cooking 2 steaks at a time with the veggies in your skillet or broiler pan, if you don’t have room for all 4 steaks at the same time along with the veggies
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This process gives the red pepper and onion a lot of flavor
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Set Aside after ready
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In a bowl mix the spinach, lettuce or spring greens, cucumbers & tomatoes cut into 1/8 wedges
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Add the hearts of palm cut up on top
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Pour dressing over and toss lightly
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Plate each steak with the pepper, onion & reserved juices over the steak, served with the salad
