Monday Low Carb Lunch: Leftover Steak Salad with Feta Recipe
Sunday's leftover steak, sliced over greens with feta. This is the Monday low carb lunch that makes Sunday dinner keep giving all week.
Ingredients
Main ingredients
- cooked steak (leftover, preferably ribeye or sirloin) 8 oz
- mixed salad greens 3 cups
- cherry tomatoes 8 pieces
- cucumber 0.5 pieces
- feta cheese, crumbled 0.5 cup
Seasonings/Sauce
- extra virgin olive oil 2 tbsp
- red wine vinegar 1.5 tbsp
- dijon mustard 1 tsp
- salt 0.25 tsp
- black pepper 0.25 tsp
Nutrition summary
Carbohydrates
7 g
8%
Protein
26 g
32%
Fat
19 g
60%
Cooking steps
-
1
Slice the leftover steak thinly against the grain to preserve tenderness.
-
2
In a large salad bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.
-
3
In a small bowl, whisk together olive oil, red wine vinegar, dijon mustard, salt, and black pepper until the dressing emulsifies.
-
4
Drizzle the dressing over the salad and toss gently to coat all ingredients evenly without bruising the greens.
-
5
Top the salad with the sliced steak and crumbled feta, then serve immediately to enjoy optimal freshness and contrast in textures.
Personalized Q&A
Q. What's the key ingredient in this recipe?
The key ingredient is leftover cooked steak, which gives the salad a satisfying protein boost and savory flavor. Its presence transforms typical greens into something hearty and substantial.
Q. Which ingredient makes the biggest difference in flavor?
Feta cheese stands out by adding a tangy, creamy lift, balancing the robust steak and fresh vegetables. The crumbled feta, paired with the olive oil-based dressing, is central to the salad's Mediterranean appeal.
Q. How do I keep the steak tender in the salad?
Make sure to slice the leftover steak thinly against the grain. This approach maintains tenderness, prevents chewiness, and allows each bite to blend beautifully with the crisp greens and creamy feta.
Q. What are the nutrition facts per serving?
Each 220g serving contains about 330 kcal, 26g protein (32%), 19g fat (60%), and just 7g carbs (8%). This makes it a high-protein, low-carb lunch suitable for ketogenic or Mediterranean-style diets.
Q. What is the best way to dress the salad for freshness?
Emulsify the olive oil, vinegar, dijon, salt, and pepper together in a bowl before drizzling over your salad. Toss gently to coat without bruising the greens, ensuring crisp texture and balanced dressing distribution.
