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Grilled Steak Over Salad

Low Carbohydrate Recipe

A healthful salad of mixed baby greens served with a tender, juicy beef rib eye steak.

Mesclun Salad Greens for Grilled Steak Over Salad


4 beef rib eye steaks
Salt to taste
Freshly ground black pepper to taste
6 cups mixed baby greens
1-1/3 cups shaved fennel root*

6 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
Salt to taste
Freshly ground black pepper to taste

Recipe Directions

* Note: Use a vegetable peeler to shave the white portion (root) of the fennel. The green fronds can be used as garnish.

Prepare grill or heat broiler. Sprinkle steaks with salt and pepper. Grill over high heat 8 to 10 minutes for rare, 12 to 14 minutes for medium doneness, turning once.

For dressing, whisk together olive oil, mustard, and lemon juice. Add salt and pepper to taste. Set aside.

In a large bowl, mix greens (mesclun) and fennel; toss with dressing. Divide dressing on 4 plates. Thinly slice steak and fan out over salads.

Nutrition Nibbles

Fennel is a vegetable you should get to know if you're not already familiar with it. It has a mild licorice flavor and a crisp and refreshing texture when served raw. Cooked, it becomes mild and sweet. If you cannot find fennel, substitute thinly sliced celery.

Nutrition Information

Yield: 4 servings
186 Calories; 21g Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; >94mg Sodium

Exchanges: 0 Lean Meat; 0 Fruit; 4 Fat; 0 Other Carbohydrates

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