Low-Carb Philly Cheese Steak Salad

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)
  • salt ,
  • pepper ,
  • 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. Place the lettuce, warm peppers and onion, grated cheddar cheese and thinly cut steak into a serving bowl. 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.

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