Last updated on June 22nd, 2020
This Sirloin Steak Salad with Fresh Mozzarella and Roasted Vegetables is so delicious that eating a salad will actually become desirable. Complete with roasted zucchini, mushrooms and onions, then topped with fresh basil, mozzarella, tomatoes and a perfectly cooked sirloin steak. Savory, fresh and full of flavor. Not to mention it’s low carb and keto friendly!
Here’s What You Need For This Sirloin Steak Salad:
Ingredients:
- 1 large zucchini, sliced into rounds
- 1/2 of a large onion, about 125 grams, sliced into strips
- 3 large portobello mushroom caps, sliced into thick pieces
- 4 tbsp olive oil, divided
- 1 lbs sirloin steak
- 1 cup cherry tomatoes, about 15
- 6 cups of spring salad mix
- Handful of fresh basil (optional), to taste
- 8 oz fresh mozzarella cheese
- Pink Himalayan salt and black ground pepper to taste (for the steak)
- Salad dressing of choice (Our homemade honey lemon vinaigrette is perfect for this)
Recipe Notes:
Seasoning: Season this however you like, but really, this salad and the honey lemon vinaigrette dressing just so pack so much flavor, that you just need some salt and pepper for the steak.
Vegetables: We chose to roast the zucchini, onion and mushroom for this salad to give it some depth of flavor. We also love different textures, and temperatures for a truly complex and delicious bite. We tend to make this salad in the summer, when we have a lot of the produce and herbs on hand, but feel free to use whatever vegetables you like! If you’re not concerned about carbs, some roasted corn would be amazing on this. Avocado is also always a wonderful choice.
Sirloin Steak: For the steak, in general we are partial to ribeye, which is a fattier cut of meat. You can obviously use whatever your favorite cut is, but we love a lean ribeye for this because it adds such a nice flavor, a ton of protein, and doesn’t pile on the calories. You will have to adjust the cooking time depending on the size of your steaks. Ours were quite small (Around 5 oz each) and they only needed about 2 minutes per side to get a nice medium rare.
Salad Dressing: For the dressing, again, use whatever you want, but we recommend our honey lemon vinaigrette because it is bright and acidic, but also has a lovely sweet flavor to it. Yes, it does include real honey which means it’s not totally “keto” friendly, but it’s definitely still low carb at only 3 net carbs per serving. That dressing pairs perfectly with so many salads, but it was designed especially with this one in mind. You can make this dressing up to 10 days in advance and keep it in the fridge.
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Tools:
- Sharp Chef’s Knife & Cutting Board
- Baking Sheet
- Parchment Paper
- Lodge Cast Iron Skillet
- Tongs
- Salad Bowl
- Salad Spoons
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Let’s Make It!
Start by making your salad dressing first, if you’re going to do that. Preheat your oven to 375°F. Bring your steak out of the fridge so that it come to room temperature while you prepare your roasted veggies.
While cut the mushrooms, zucchini, and onion into thin strips, and place them on a parchment lined baking sheet. Drizzle them with olive oil and salt and pepper. Bake for about 20 minutes.
Now, start heating up your cast iron skillet to cook your steak. We suggest heating it over medium heat for awhile so the pan heats evenly. You want the pan to get nice and hot, so that you can get a good sear on it.In the meantime, dry your steak off with paper towels to dry it and season liberally with salt and pepper.
Once the skillet is preheated, add your steaks in with some olive oil, and let them cook for 2-3 minutes on the first side before flipping. Cook another 2-3 minutes, and take it off the heat. This would apply of course if your steaks are about 5 ounces in size like ours. We also prefer a pretty rare/medium-rare cook on our steaks.
Let the steaks rest for about 10 minutes. While your steaks are resting, cut up your tomatoes, mozzarella cheese, and cut your basil into ribbons. Add your spring mix to the bowl, then add in some of the basil ribbons and toss together. Reserve some basil to garnish. Assemble the salad with all of the vegetables and cheese. After your steak is rested, slice it up and add it to the salad. Garnish with basil ribbons, then drizzle with salad dressing.
If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later.
Looking for another easy and delicious keto friendly salad? Try this delicious Healthier Cheeseburger Salad!
Until Next Time,
Briana & Chamere
This Sirloin Steak Salad with Fresh Mozzarella and Roasted Vegetables is so delicious that eating a salad will actually become desirable. Complete with roasted zucchini, mushrooms and red onions and topped with fresh basil, mozzarella, tomatoes and a perfectly cooked steak. Savory, fresh and full of flavor. Not to mention it’s low cab and gluten free!
- 1 whole large zucchini, sliced into rounds
- 125 grams about 1/2 of a large onion, sliced into strips
- 3 whole portobello mushroom caps, sliced into thick pieces
- 4 tbsp olive oil, divided
- 1 lbs sirloin steak
- 1 cup cherry tomatoes, about 15
- 6 cups spring salad mix
- Handful of fresh basil (optional), to taste
- 8 oz Fresh mozzarella cheese
- Pink Himalayan salt and black ground pepper to taste (for the steak)
- Salad dressing of choice (Our homemade honey lemon vinaigrette is perfect for this)
Start by making your salad dressing first, if you’re going to do that. Preheat your oven to 375°F. Bring your steak out of the fridge so that it come to room temperature while you prepare your roasted veggies.
While cut the mushrooms, zucchini, and onion into thin strips, and place them on a parchment lined baking sheet. Drizzle them with olive oil and salt and pepper. Bake for about 20 minutes.
Now, start heating up your cast iron skillet to cook your steak. We suggest heating it over medium heat for awhile so the pan heats evenly. You want the pan to get nice and hot, so that you can get a good sear on it.
In the meantime, dry your steak off with paper towels to dry it and season liberally with salt and pepper. Once the skillet is preheated, add your steaks in with some olive oil, and let them cook for 2-3 minutes on the first side before flipping. Cook another 2-3 minutes, and take it off the heat. This would apply of course if your steaks are about 5 ounces in size like ours. We also prefer a pretty rare/medium-rare cook on our steaks.
Let the steaks rest for about 10 minutes. While your steaks are resting, cut up your tomatoes, mozzarella cheese, and cut your basil into ribbons. Add your spring mix to the bowl, then add in some of the basil ribbons and toss together. Reserve some basil to garnish. Assemble the salad with all of the vegetables and cheese. After your steak is rested, slice it up and add it to the salad. Garnish with basil ribbons, then drizzle with salad dressing.
Macros: 4 servings, 387 calories per serving, 23 grams of fat, 36 grams of protein, 9 total carbs, 2 grams fiber making 7 net carbs.
Macros are estimated via MyFitnessPal, and are provided as a courtesy. Salad dressing is not included in the macros.
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