Steak & Arugula Salad with Parmesan
Juicy steak slices served over peppery arugula with Parmesan and olive oil. A fresh, protein-packed keto salad that’s low-carb, flavorful, and satisfying.
Ingredients
- 10 oz ribeye or sirloin steak
- 4 cups fresh arugula
- ½ cup shaved Parmesan cheese
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar (or sugar-free balsamic reduction)
- 1 tsp garlic powder
- Salt & pepper (to taste)
Optional
- cherry tomatoes (avocado, or toasted pine nuts)
Instructions
- Season steak with garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat with a drizzle of olive oil.
- Sear steak 3–4 minutes per side for medium-rare, or to your preferred doneness.
- Remove steak, let it rest 5 minutes, then slice thinly against the grain.
- In a large bowl, toss arugula with olive oil and balsamic.
- Plate salad, top with steak slices, and sprinkle Parmesan shavings on top.
- Add extras like avocado or tomatoes if desired. Serve immediately.