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Sirloin Steak Salad With Fresh Mozzarella and Roasted Vegetables
Prep Time
50 mins
Cook Time
10 mins
Steak resting time
10 mins
Total Time
1 hr

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! 

Course: Main Course, Salad
Cuisine: American
Keyword: healthy dinner, keto, low carb, Salad, steak, weeknight dinner
Servings: 4 people
Calories: 383 kcal
Author: Briana
  • 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)
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Notes

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.