Description
A refreshing and flavorful Lemongrass Grilled Keto Beef Salad that is perfect for a healthy meal.
Ingredients
Scale
- 1 lb flank steak
- 2 stalks lemongrass, trimmed and minced
- 2 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon chili flakes (adjust to taste)
- Salt and pepper to taste
- 4 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1 cup cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
Instructions
- In a bowl, combine minced lemongrass, garlic, fish sauce, lime juice, olive oil, chili flakes, salt, and pepper to create a marinade.
- Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 1 hour, or up to overnight for more flavor.
- Preheat your grill to medium-high heat. Remove the steak from the marinade and discard the marinade.
- Grill the flank steak for about 5-7 minutes on each side, or until it reaches your desired level of doneness. Let it rest for 5 minutes before slicing it thinly against the grain.
- In a large bowl, combine the mixed salad greens, cucumber, cherry tomatoes, cilantro, and green onions.
- Top the salad with the sliced grilled beef. Serve immediately, drizzled with additional lime juice if desired.
Notes
- For added crunch, toss in some sliced bell peppers or radishes.
- Substitute the flank steak with chicken breast or shrimp for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg