Grilled Steak Salad with Blue Cheese and Pomegranate

Why This Is Strictly Keto

Grilled sirloin, leafy greens, walnuts and blue cheese are all unprocessed whole foods, and the dressing is nothing more than olive oil and balsamic vinegar. Pomegranate seeds are used sparingly as a bright accent, which keeps the whole bowl at roughly 6g net carbs per serving. There is no bread, no croutons and no sugary bottled dressing.

Ingredients

Main

• 5 oz (140 g) mixed greens
• 1/2 pomegranate, seeds removed
• 1/2 cup (50 g) walnuts, roughly chopped
• 4 oz (115 g) blue cheese crumbles
• 1 lb (450 g) beef sirloin
• Salt and freshly ground black pepper

For the Vinaigrette

• 1/4 cup (60 ml) extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• Freshly ground black pepper, to taste

Instructions

1. Prep the pomegranate: Halve the pomegranate and submerge one half in a bowl of water. Break it apart under the water so the seeds sink and the white pith floats; skim off the pith and strain the seeds.

2. Build the salad base: Divide the mixed greens among four plates and scatter with the pomegranate seeds, chopped walnuts and blue cheese.

3. Season the steak: Heat a grill or grill pan to medium-high. Pat the sirloin dry and season both sides generously with salt and pepper.

4. Grill: Grill the steak for about 5 minutes per side for medium-rare, longer for more doneness.

5. Rest and slice: Let the steak rest for 10 minutes so the juices settle, then slice it thinly against the grain.

6. Make the vinaigrette: Whisk the olive oil, balsamic vinegar and pepper together until emulsified.

7. Assemble: Fan the sliced steak over the salads and drizzle with the vinaigrette. Serve right away.

Nutritional Info (per serving, approximate)

Tips

• Pull the steak off the heat about 5°F (3°C) before your target doneness — it keeps cooking while it rests.
• Slicing against the grain keeps each bite tender.
• Dress the salad just before serving so the greens stay crisp; leftover vinaigrette keeps in the fridge for a week.