Low-Carb Philly Cheese Steak Salad
Calories 1050kcal
Ingredients
- 2 rib eye steaks (small or 1 large, 300 g / 10.6 oz - you could also use flank or skirt steak - make sure you cut it thinly after cooking)
- 1/4 salt (I like pink Himalayan)
- freshly ground black pepper
- 1 tablespoon ghee (small or 1 large, 300 g / 10.6 oz - you could also use flank or skirt steak - make sure you cut it thinly after cooking)
- 1 tablespoon ghee (small or 1 large, 300 g / 10.6 oz - you could also use flank or skirt steak - make sure you cut it thinly after cooking)
- 1 yellow onion (small or 1 large, 300 g / 10.6 oz - you could also use flank or skirt steak - make sure you cut it thinly after cooking)
- 1 clove garlic (small or 1 large, 300 g / 10.6 oz - you could also use flank or skirt steak - make sure you cut it thinly after cooking)
- 1 green pepper (small or 1 large, 300 g / 10.6 oz - you could also use flank or skirt steak - make sure you cut it thinly after cooking)
- 1 red bell pepper (small or 1 large, 300 g / 10.6 oz - you could also use flank or skirt steak - make sure you cut it thinly after cooking)
- 1/2 cup shredded cheddar cheese (small or 1 large, 300 g / 10.6 oz - you could also use flank or skirt steak - make sure you cut it thinly after cooking)
- 1 bag lettuce (small or 1 large, 300 g / 10.6 oz - you could also use flank or skirt steak - make sure you cut it thinly after cooking)
- fresh herbs
Instructions
- Allow the steak to sit at room temperature for 10-15 minutes.
- Using a paper towel, pat the excess blood off.
- Toss with some of the melted ghee and season with salt and pepper.
- The ghee may solidify even at room temperature which is perfectly normal.
- Make sure you season the steak after you toss it with oil.
- You don't want to wash the seasoning off.
- Fry in a very hot heavy based pan over a high heat for 2-4 minutes on each side to seal in the juices.
- When you see the sides getting brown, it's time to flip it over.
- The exact time depends on the size of your steak.
- Small would take 2 minutes, while large up to 4 minutes to brown.
- Reduce to a medium heat and continue to cook for further 4 minutes (rare), 7 minutes (medium), 11 minutes (well done).
- There is no need to turn the steak again.
- If you use a thermometer, the steak should read 52-60 °C/ 125-140 °F (rare to medium-rare).
- I used a cast iron griddle pan which is perfect for steaks.
- Remove the steak from the pan and allow it to rest in a warm place for 5-7 minutes.
- The steak will finish cooking in the residual heat as the temperature slowly goes down.
- The best way to rest the steak is to fold it up in a parchment paper and then in a kitchen towel.
- This will keep it juicy and equally pink inside.
- After 5-7 minutes, slice into thin strips.
- While the steak is resting, prepare the vegetables.
- Add a tablespoon of ghee to the pan where you cooked the steak.
- Place the sliced onion, minced garlic, green pepper and red pepper in the pan and cook over a medium-high heat for 3-5 minutes, until crisp-tender.
- Do not overcook the vegetables.
- Assemble the salad.
- If you like the cheese to be melted, add it on top of the warm vegetables together with sliced steak while still in the hot pan and let it melt - then transfer to the bowl on top of lettuce.
- Serve immediately while still warm.
Originally posted 2019-02-20 17:39:37.
