In a vibrant city where culinary fusions are celebrated as much as traditional dishes, a small but beloved keto café nestled in the bustling marketplace became the birthplace of an innovative dish: Completely Keto Revolutionary Asian Steak Salad. The café, run by Mia and Alex, a dynamic duo passionate about creating dishes that are as nourishing as they are flavorful, aimed to introduce a salad that would defy expectations.
One summer afternoon, inspired by the diverse clientele they served and their own adventures in Asia, Mia and Alex decided to experiment. They took London broil, marinated it with wheat-free tamari sauce, sesame oil, and a blend of spices, then grilled it to perfection. The salad base was a vibrant canvas of lettuce, broccoli, and chestnuts, chosen for their textures and flavors.
The masterpiece, however, was the peanut dressing. Whisking together extra virgin olive oil, sesame oil, a hint of garlic and black pepper, lime juice, balsamic vinegar, keto peanut butter, and Swerve Brown Sweetener, they created a dressing that was a bold blend of tangy, sweet, and savory.
Served on a rustic wooden platter that complemented the salad’s earthy tones, the Asian Steak Salad became an instant hit. It wasn’t just the delicious melding of flavors that captivated their guests but the story behind the dish—a tale of exploration, creativity, and the joy of bringing a vision to life.
As word of the salad spread, Mia and Alex’s café became more than just a place to eat; it was a destination for those seeking culinary adventure. The Completely Keto Revolutionary Asian Steak Salad was not merely a menu item; it was a symbol of the café’s ethos, a dish that spoke to the heart of what Mia and Alex set out to achieve: to craft meals that inspire, comfort, and bring people together in a celebration of global flavors and keto-friendly innovation.
And so, the salad did more than satiate appetites; it sparked conversations, inspired others to explore the boundaries of keto cuisine, and reminded everyone who tasted it that the most memorable meals are those created with passion and shared with love.
Ingredients
Steak
- 1 lb london broil
- 1 Tbsp Pink Himalayan Salt
- 1/2 tsp black pepper
- 2 Tbsp wheat free tamari sauce
- 1 Tbsp sesame oil
- 2 tsp onion powder
Salad
- 3 cups lettuce of your choice
- 2 cup broccoli cut into small bunches
- 1 cup chestnuts
Peanut Dressing
- 1/2 cup Extra virgin olive oil
- 1 Tbsp sesame oil
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 cup lime juice
- 2 Tbsp balsamic vinegar
- 1 Tbsp keto peanut butter
- 1 Tbsp Swerve Brown Sweetener
- 1 tsp Pink Himalayan Salt
- 1 Tbsp sesame seeds
Instructions
-
Mix all the steak ingredients and marinate in it over night.
-
Set oven to 250 degrees.
-
Heat up a frying pan and sear steak for about 2 minutes per side.
-
Move the meat to a baking pan and bake for 20 minutes. Let cool.
-
Mix the salad ingredients in a large bowl and the dressing in a small one. Mix well. Assemble the salad by adding the meat onto the lettuce and pour dressing over.
Recipe Notes
