OMAD Steak Arugula Salad

About

I love a delicious steak salad recipe! What’s even better is that this Keto OMAD recipe is so easy. OMAD doesn’t have to be complicated or have a lot of ingredients to it. Delicious beef ribeye steaks are seasoned with kosher salt on both sides. Then they are marinated in a mixture of olive oil and chopped herbs like parsley, rosemary, and thyme. A sprinkling of garlic powder is added too. The steaks are massaged and left to come to room temperature before hitting the grill. Feel free to substitute the herbs with your favorites! Once ready to serve, the steaks hit the grill to cook and get a delicious char. The steaks are thinly sliced and then topped on a bed of crispy arugula leaves and cherry tomatoes (feel free to use a spring mix instead). The salad is dressed with an apple cider vinaigrette (perfect to help with digestion after fasting)! More fresh herbs are added on top to make the salad pop. You will add this to your list of Keto OMAD recipes!

What kind of steak should I use?

Please try to source locally grown beef that is mostly pasture-raised or grass-fed beef. Look for a steak that is nicely marbled throughout.

What kind of lettuce should I use?

Please try to use organic lettuce leaves, if possible!

What kind of apple cider vinegar should I use?

Please use any apple cider vinegar that contains the “mother” which can help lower blood sugar levels and improves the body’s ability to digest food.

Ingredients

3 lb beef australian grass-fed rib ribeye steak roast lip-on boneless separable lean only raw
3 teaspoon coarse kosher salt
¼ cup extra virgin olive oil
3 tablespoon rosemary, fresh
3 tablespoon thyme, fresh
3 tablespoon parsley
1 teaspoon garlic powder
6 oz lettuce
2 tablespoon apple cider vinegar
2 tablespoon extra virgin olive oil
½ clove garlic
½ teaspoon coarse kosher salt

Instructions

Wash and spin the lettuce leaves very well to dry them. Set them aside in the refrigerator to keep them chilled.
Season the ribeyes with kosher salt on both sides.
Prepare a gallon-sized freezer bag with ¼ cup olive oil and chopped rosemary, thyme, and parsley. Add the garlic powder as well.
To the bag, add the salted ribeyes. Close the bag and massage the ribeyes and give them some punches with your fists. Pounding the meat will help tenderize the steaks and also flavor the meat. Allow the meat to sit at room temperature until they come to room temperature.
In the meantime, make the dressing by combining 2 tbsp olive oil, 2 tbsp apple cider vinegar, ½ a garlic clove grated, and ½ tsp kosher salt.
When you are ready to serve, preheat a grill to 400-450 F. Sear the steak on the first side for a couple of minutes over medium-high heat.
Once nicely charred, flip the steak over and turn 90 degrees. Allow to cook for a minute or so.
Then flip the steak again, turning 90 degrees. Repeat this one more time so that the steak will have a nice crosshatch pattern. Take the meat’s temperature and cook to your preference (I like medium-rare, 140-145 F).
Remove the steak to a cutting board and allow it to rest for 5 minutes.
Slice the steak thin and place it over each bowl filled with lettuce. Season each bowl with dressing.