Low-Carb Philly Cheese Steak Salad

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3.5 from 72 votes

Low-Carb Philly Cheese Steak Salad

30 minutes
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.

Nutrition

Calories: 1050kcal

Originally posted 2019-02-20 17:39:37.

Article Categories:
Dinner

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