Keto Steak and Egg Power Salad in Just 20 Minutes
You want a meal that slaps, fuels your gains, and doesn’t leave you in a carb coma. Enter the Keto Steak and Egg Power Salad—a no-nonsense, protein-packed beast of a dish.
Imagine juicy steak, creamy eggs, and crisp greens dancing in your mouth while your body thanks you for the nutrients.
This isn’t just a salad; it’s a lifestyle upgrade. Skip the sad desk lunch. You deserve better.
Let’s make it happen.
Why This Recipe Slaps
This salad isn’t just food; it’s a nutritional powerhouse. The steak delivers iron and protein, the eggs add healthy fats, and the greens keep things fresh.
It’s keto-friendly, muscle-building, and satisfying enough to crush cravings.
Plus, it’s stupidly easy to make. No fancy techniques, no weird ingredients—just real food doing real work
Keto Steak and Egg Power Salad in Just 20 Minutes
Course: Keto, Salad2
servings5
minutes15
minutes550
kcalIngredients
8 oz sirloin steak (or your favorite cut)
2 large eggs
4 cups mixed greens (spinach, arugula, or romaine)
1/4 cup cherry tomatoes, halved
1/4 avocado, sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste
1/4 cup crumbled feta or blue cheese (optional)
Step-by-Step Instructions
- Cook the steak: Heat a skillet over medium–high heat. Season the steak with salt and pepper. Cook for 3–4 minutes per side for medium-rare. Let it rest for 5 minutes before slicing.
- Boil the eggs: While the steak rests, boil the eggs to your liking (6–7 minutes for jammy yolks, 10 for hard-boiled). Cool, peel, and slice.
- Assemble the greens: Toss the mixed greens, tomatoes, and avocado in a bowl.
- Dress it up: Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
- Add the protein: Top the salad with sliced steak and eggs. Sprinkle cheese if using.
- Devour: No explanation needed.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. Pro tip: Keep the dressing separate if you’re meal-prepping to avoid soggy greens.
Reheat the steak gently—nuking it into rubber is a crime.
Why This Recipe Wins
This salad is a macro dream: high protein, low carb, and packed with healthy fats. It’s perfect for keto, weight loss, or just feeling like a functional human.
The combo of steak and eggs keeps you full for hours, and the veggies add fiber and micronutrients.
It’s a win-win-win.
Nutrition Facts (Per Serving)
- Calories: 550
- Protein: 40g
- Fat: 38g
- Carbs: 8g
- Fiber: 4g
Common Mistakes to Avoid
- Overcooking the steak: Dry steak is a tragedy. Use a meat thermometer if you’re unsure.
- Skipping the rest time: Letting the steak rest keeps it juicy. Patience pays off.
- Drowning in dressing: A little goes a long way.
Don’t turn this into a soup.
Alternatives for the Picky or Creative
- No steak? Use grilled chicken, shrimp, or even tofu.
- Veggie swap: Swap greens for kale or add cucumbers for crunch.
- Dressing change-up: Try lemon-tahini or ranch for a different vibe.
FAQs
Can I meal-prep this salad?
Absolutely. Store components separately and assemble when ready to eat. Your future self will high-five you.
Is this salad really keto?
Yes.
With only 8g net carbs per serving, it fits perfectly into a keto diet. Just watch the tomatoes if you’re strict.
What if I don’t like runny yolks?
Hard-boil those eggs. The recipe won’t judge you (much).
Can I add more veggies?
Go wild.
Bell peppers, zucchini, or even roasted Brussels sprouts work great. More veggies = more nutrients.
Final Thoughts
This Keto Steak and Egg Power Salad is the answer to your “I need something easy, healthy, and delicious” prayers. It’s flexible, nutrient-dense, and tastes like victory.
Make it. Eat it. Repeat.
Your body (and taste buds) will thank you.
