FREE 5-Ingredient Recipe EBook

• This Steak Salad Recipe Reminds Me Of An Italian Cafe
• Ingredients & Substitutions
• How To Make Steak Salad
• My Recipe Tips
• Steak Salad (Easy 15-Min Recipe) Recipe card
• Recipe Reviews

This Steak Salad Recipe Reminds Me Of An Italian Cafe

This steak salad is so simple, it’s almost surprising how much I fell in love with it. I got the inspiration from a dish I had in Italy called tagliatata di manzo , and it was so fun to put my spin on it. Here’s what makes it special:

• Juicy, tender steak is the star – If you’ve been here a hot minute, you know I have a thing for a perfect sirloin steak . This recipe is no exception. I’ll show you how to cook it just right, with grill or stovetop options so you can enjoy it year round.
• The best, simplest salad base – Many beef steak salad recipes have a long ingredient list, but keeping it simple actually made this one taste like it’s straight out of an Italian cafe. The peppery greens, sweet tomatoes, thin shaved parmesan, and tangy balsamic play so well together.
• Quick and easy to make – You can have a complete meal on the table in just 15 minutes. Doesn’t get any faster!
• Fresh, light meal – Unlike most steak dishes, like steak and eggs or steak and potatoes , my steak salad recipe is light and bright instead of heavy and hearty. It’s perfect for a healthy lunch or light dinner !

If you love a great steak and want to turn it into a fast, fresh meal, this steak salad is perfect. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my steak salad recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Steak – The best steak for salad is ribeye or sirloin , but I’ve also used skirt steak , sirloin tip steak , petite sirloin , or flank steak for more affordable options. If you want to go all out for a special occasion, choose a filet mignon or New York strip steak . I recommend 1 to 1.5 inch thick steaks over thinner ones, as they’re less prone to overcooking.
• Arugula – Also known as rocket. Feel free to swap in your favorite greens. Romaine lettuce or spinach are great.
• Cherry Tomatoes – These are my fave in steak salad. Grape tomatoes or chopped Romas work, too. I also tossed in roasted cherry tomatoes once and they were even sweeter!
• Parmesan Cheese – I prefer the texture of shaved parmesan here, but shredded is good, too. You can also choose a crumbled cheese, such as goat, feta, or blue cheese. If you like some crunch, whip up my cheese crisps and crumble on top.
• Oil & Vinegar – I simply drizzled the greens with olive oil and balsamic vinegar instead of making a separate steak salad dressing. Feel free to make an actual dressing, like ranch , green goddess , or Italian dressing . You’ll also need more oil for cooking the steak if you use the stovetop method.
• Sea Salt & Black Pepper – I season my steaks simply with salt and pepper most often. If you want to get fancy, add my steak seasoning , standalone spices such as garlic powder, or use my steak marinade recipe .

How To Make Steak Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Prep and season the steak. Preheat the grill or heat oil in a cast iron skillet (for the stovetop method). Pat the steaks dry with paper towels. Season both sides with salt and pepper.
2. Cook the steak on the grill or on the stove. I have cook times for different doneness levels on the recipe card below, but see my tips below for best results. Let the steak rest on a cutting board, then slice against the grain.
3. Assemble the steak salad. In a large bowl or on a platter, drizzle the arugula with olive oil and balsamic vinegar. Sprinkle with salt and pepper. Top the greens with cherry tomatoes, the sliced steak, and shaved parmesan cheese. I like a squeeze of fresh lemon juice right before serving!

My Recipe Tips

• If you’re cooking the steak on the stove, I recommend a cast iron skillet . It retains heat better than other materials, giving you a better sear and keeping the inside juicy. You can also grill the steak outside, or use an indoor grill .
• For the juiciest steak, use a meat thermometer. I use a probe thermometer for grilling (it beeps when ready, so no need to check on it!) and this instant-read thermometer for stovetop cooking (easier to use when I’ll need to flip often). I recommend an internal temperature of medium-rare to medium, which is 130-140 degrees F before resting.
• Don’t have a thermometer at all? Check the time charts I have in my posts for grilled steak (if grilling) or ribeye steak (if using the stovetop, this is a good estimate even if you’re cooking a different cut).
• Feel free to whisk the dressing ingredients first. I just added the oil, vinegar, salt, and balsamic right to the salad, the way they did in Italy, but you can mix them first. This way the dressing will emulsify into a balsamic vinaigrette.
• Want to add some crunch? Thinly sliced red onions, slivered almonds, or sunflower seeds compliment these flavors nicely.
• Want to make it more hearty? Add some sliced easy peel boiled eggs , canned corn kernels, or diced avocado. You can also just serve this steak salad with a hearty side, like my lemon potatoes , roasted cauliflower soup , or pizza bowls .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Steaks:

• 24 oz Steaks (like ribeye or sirloin; at least 1 inch thick, preferably 1.5 inches thick) ▢

• 1/2 tbsp Sea salt ▢

• 1/2 tsp Black pepper ▢

• 1 tbsp Avocado oil (optional, only for stovetop method) ▢

• 6 cups Arugula ▢

• 2 tbsp Olive oil ▢

• 2 tbsp Balsamic vinegar ▢

• 1/4 tsp Sea salt ▢

• 1/8 tsp Black pepper ▢

• 3/4 cup Cherry tomatoes (halved) ▢

• 1/2 cup Shaved parmesan cheese ▢

• Lemon wedges (optional, for serving) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Steaks – Grill Method:

1. Preheat the grill on High for at least 15 minutes , until it reaches 500 degrees F (260 degrees F).
2. Meanwhile, pat the steaks dry with paper towels. Season both sides with salt and pepper.
3. Place the steaks on the grill. Close the lid and sear for 2 minutes . Flip the steaks over, close the lid again, and sear for 2 more minutes .
4. Reduce heat to medium-low. Continue to grill steaks with the lid closed until they reach your desired doneness. For 1.5-inch-thick steaks: 1-2 minutes (120 degrees F) for rare, 2-3 minutes (130 degrees F) for medium rare, 3-4 minutes (140 degrees F) for medium, 4-5 minutes (150 degrees F) for medium well, or 5-6 minutes (160 degrees F) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step. For 1-inch-thick steaks, they may be done to medium rare after step 3 without needing additional time at reduced heat.
5. Remove the steaks from the grill, tent with foil, and rest for 10 minutes .

Steaks – Stovetop Method:

1. Preheat the oil in a cast iron skillet on the stovetop over medium-high heat, until screaming hot.
2. Meanwhile, pat the steaks dry with paper towels. Season both sides with salt and pepper.
3. Add the steaks. Cook, flipping every 30 seconds but not moving around in between, until done to your liking. Steaks will take 3-4 minutes for rare, 5-6 minutes for medium rare, 7-8 minutes for medium, 9-10 minutes for medium well, or 11-12 minutes for well done. The final internal temperature should be 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, or 160 degrees F (71 degrees C) for well done.
4. Remove the steaks from the pan, tent with foil, and rest for 10 minutes .

Salad Assembly:

1. In a large bowl or on a platter, toss arugula in olive oil, balsamic vinegar, salt, and pepper.
2. Add the cherry tomatoes and shaved parmesan.
3. Slice the steaks against the grain and place over the salad.
4. Serve the steak salad with a squeeze of lemon juice if you like.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 2 cups

• Tips: Check out my recipe tips above to help you cook your steak perfectly, the best way to assemble the steak salad, and my favorite variations.
• Storage: Like most green salads, my steak salad is best fresh. If you want to prep ahead, keep the veggies, meat, and dressing each in a separate airtight container in the refrigerator for up to 3-4 days. Once combined, the salad will last no more than 1 day, as it gets soggy fast.
• Note on serving size: This amount is ideal for a meal. If you want to serve this steak salad as a starter, 1 cup (half the macros shown) would be enough.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Steak Salad

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Steak Salad (Easy 15-Min Recipe)

My steak salad recipe is a fresh, Italian inspired meal in 15 minutes! Make it with arugula, tomatoes, parmesan, olive oil, and balsamic.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/steak-salad/

Ingredients

Steaks:

• 24 oz Steaks (like ribeye or sirloin; at least 1 inch thick, preferably 1.5 inches thick)

• 1/2 tbsp Sea salt

• 1/2 tsp Black pepper

• 1 tbsp Avocado oil (optional, only for stovetop method)

• 6 cups Arugula

• 2 tbsp Olive oil

• 2 tbsp Balsamic vinegar

• 1/4 tsp Sea salt

• 1/8 tsp Black pepper

• 3/4 cup Cherry tomatoes (halved)

• 1/2 cup Shaved parmesan cheese

• Lemon wedges (optional, for serving)

Instructions

Steaks – Grill Method:

1. Preheat the grill on High for at least 15 minutes , until it reaches 500 degrees F (260 degrees F).
2. Meanwhile, pat the steaks dry with paper towels. Season both sides with salt and pepper.
3. Place the steaks on the grill. Close the lid and sear for 2 minutes . Flip the steaks over, close the lid again, and sear for 2 more minutes .
4. Reduce heat to medium-low. Continue to grill steaks with the lid closed until they reach your desired doneness. For 1.5-inch-thick steaks: 1-2 minutes (120 degrees F) for rare, 2-3 minutes (130 degrees F) for medium rare, 3-4 minutes (140 degrees F) for medium, 4-5 minutes (150 degrees F) for medium well, or 5-6 minutes (160 degrees F) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step. For 1-inch-thick steaks, they may be done to medium rare after step 3 without needing additional time at reduced heat.
5. Remove the steaks from the grill, tent with foil, and rest for 10 minutes .

Steaks – Stovetop Method:

1. Preheat the oil in a cast iron skillet on the stovetop over medium-high heat, until screaming hot.
2. Meanwhile, pat the steaks dry with paper towels. Season both sides with salt and pepper.
3. Add the steaks. Cook, flipping every 30 seconds but not moving around in between, until done to your liking. Steaks will take 3-4 minutes for rare, 5-6 minutes for medium rare, 7-8 minutes for medium, 9-10 minutes for medium well, or 11-12 minutes for well done. The final internal temperature should be 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, or 160 degrees F (71 degrees C) for well done.
4. Remove the steaks from the pan, tent with foil, and rest for 10 minutes .

Salad Assembly:

1. In a large bowl or on a platter, toss arugula in olive oil, balsamic vinegar, salt, and pepper.
2. Add the cherry tomatoes and shaved parmesan.
3. Slice the steaks against the grain and place over the salad.
4. Serve the steak salad with a squeeze of lemon juice if you like.

Maya’s Recipe Notes

Serving size: 2 cups

• Tips: Check out my recipe tips above to help you cook your steak perfectly, the best way to assemble the steak salad, and my favorite variations.
• Storage: Like most green salads, my steak salad is best fresh. If you want to prep ahead, keep the veggies, meat, and dressing each in a separate airtight container in the refrigerator for up to 3-4 days. Once combined, the salad will last no more than 1 day, as it gets soggy fast.
• Note on serving size: This amount is ideal for a meal. If you want to serve this steak salad as a starter, 1 cup (half the macros shown) would be enough.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)