High Protein Steak and Blue Cheese Salad

Steak and blue cheese salad with sliced flank steak, arugula, cherry tomatoes and red onion

Emily Carter

High Protein Steak and Blue Cheese Salad

5 from 1 vote

A low carb steak salad with 45g of protein and 9g of net carbs per serving. Seared flank steak over arugula with blue cheese and a sharp red wine vinaigrette.

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Prep Time 10

Cook Time 10

Resting 10

Servings: 2

Course: Salad

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Salad

300 g 10.5 oz flank or sirloin steak, raw
250 g 8 cups arugula
60 g ½ cup blue cheese, crumbled
150 g 1 cup cherry tomatoes, halved
80 g ⅔ cup red onion, thinly sliced

Vinaigrette

15 g 1 tablespoon extra-virgin olive oil
30 g 2 tablespoons red wine vinegar
5 g 1 teaspoon Dijon mustard
1 g ½ teaspoon freshly ground black pepper

Method

Pat the steak completely dry and season it generously with salt and pepper on both sides.
Sear it in a very hot pan for 3 to 4 minutes per side for medium-rare, without moving it.
Rest the steak on a board for a full 10 minutes. Do not cut it early.
While it rests, whisk the red wine vinegar, Dijon mustard and black pepper together, then whisk in the olive oil.
Toss the arugula, cherry tomatoes and red onion with the vinaigrette.
Slice the steak thinly against the grain at a 45-degree angle, lay it over the dressed leaves, and scatter the blue cheese over the top.

Notes

Steak weight in the nutrition figures is a cooked weight. 300 g raw gives about 220 g cooked.
Resting for the full 10 minutes is what keeps the juice in the meat rather than on the board and in the leaves.
Slicing against the grain matters more on flank steak than the degree of doneness does.