Enjoy your steak and veggies in one delicious dish with this flatiron steak salad! All the flavor of a grilled steak, from inside your kitchen! 

When the summer heat is on, having hot, heavy meals is the LAST thing I want to do. Let’s be honest, the ketogenic diet is full of meat, fats, and that can be very heavy. For that reason, I love all things salad in the summer.

Now, all things salad can mean different things to you. For me, a salad is loads of fresh greens, a few bright colored veggies, and loads of protein to balance it all out. 

This flatiron steak salad is one of our favorites. It’s super fast to make, and no grill is necessary. Even the boy will eat his greens with this!

What is a flatiron steak?

It’s just like you would think it would be. A flatiron steak is a steak that is cooked on a flat, iron surface. See, not that difficult! It’s how my restaurant used to cook the steaks, because it got a better seared surface over grilling.

The benefits to flatiron cooking are that you can have that gorgeous crust, AND you don’t have to worry about the weather outside! You can make your steak inside your kitchen any time of year. 

What do I use to cook this steak?

My favorite is a 10 inch cast iron pan. It provides plenty of room for the steak and butter to get to know each other well. Also, cast iron holds heat very well, and provides that crusty sear on the outside that makes steak so yummy. 

Other Recipes To Try

Easy Steak Fajitas

Get the Recipe

Perfect Sirloin Steak With Rosemary And Butter

Get the Recipe

Spicy Chimichurri

Get the Recipe

What kind of steak do I use?

Any kind you’d like. My favorite for this salad is the ribeye. It has a lot more fat to it, but the tender juiciness combined with the crisp of the fresh greens is amazing!

Here’s some tips on making the perfect ribeye flatiron steak:

1. Allow your steaks to sit out at room temperature for at least 20 minutes before cooking.
2. Season the steaks JUST before you place on the cast iron pan. The salt will draw out the moisture otherwise.
3. Make sure your cast iron pan is “screaming” hot when you place the steaks on it. This helps to sear the meat, keeping the juices inside where they belong.
4. Adding a bit of butter to the oil, and basting the steaks as they cook helps to add loads of flavor.
5. Don’t overcrowd your steaks in the pan. It’s best to cook 1-2 at a time, and allow them to rest while cooking the others if necessary rather than trying to squeeze them all in at the same time.
6. Let your steaks rest for at least 5 minutes off the heat before you slice into it. This will also help keep the juices inside the steak, instead of all over your plate.

Cooking times for a 1 inch thick ribeye steak:

• Blue (dark, almost purple color, with no resistance when pressed with a finger): 1 min each side
• Rare (dark red in color, will feel spongy and have slight resistance): 1½ mins per side
• Medium rare (pink inside, with juice, will feel spongy and soft and be slightly springy in resistance): 2 mins per side
• Medium (pale pink inside, little to no juice, and will feel firm in resistance): About 2¼ mins per side
• Well-done  (slight trace of pink color, no juice, and will feel very firm in resistance): Cook for about 4-5 mins each side, depending on thickness.

Ingredients:

• 1 pound ribeye steak
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper 
• 2 Tablespoons avocado oil
• 4 Tablespoons butter, divided
• 1 sprig fresh rosemary
• 1 medium onion, sliced
• 4 cups chopped salad mix
• 2 hard boiled eggs
• 1/2 cup tomatoes 
• 2 Tablespoons olive oil
• 3 Tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 dook stevia, to taste
• 1/4 cup blue cheese crumbles

Instructions:

1. Allow steak to come to room temperature for about 20 minutes. Season both sides with salt and pepper.
2. Heat a large skillet over high heat. When very hot, add avocado oil.
3. Carefully place steak in hot pan and turn heat down to medium. Add 2 Tablespoons butter and rosemary to the pan. Sear for 4 minutes, spooning melted butter over top several times, then flip over.
4. Spoon melted butter over steak several more times, and sear other side for 4 minutes. Remove from heat, and allow to rest on a plate.
5. Using the same pan, add remaining butter and sautee onions for 4-5 minutes until golden. 
6. On 2 large plates, add chopped salad mix. Top with onions, sliced egg, and tomatoes. 
7. Cut steak into slices and top over vegetables. 
8. In a small mason jar, add olive oil, balsamic vinegar, garlic, salt, and pepper. Add stevia to taste. Drizzle over salad. 
9. Top with blue cheese crumbles and serve immediately.

Flatiron Steak Salad

Print

Ingredients

• 1 pound ribeye steak
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
•  2 Tablespoons avocado oil
• 4 Tablespoons butter, divided
• 1 sprig fresh rosemary
• 1 medium onion, sliced
• 4 cups chopped salad mix
• 2 hard boiled eggs
• 1/2 cup tomatoes 
• 2 Tablespoons olive oil
• 3 Tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 dook stevia, to taste
• 1/4 cup blue cheese crumbles

Instructions

1. Allow steak to come to room temperature for about 20 minutes. Season both sides with salt and pepper.
2. Heat a large skillet over high heat. When very hot, add avocado oil.
3. Carefully place steak in hot pan and turn heat down to medium. Add 2 Tablespoons butter and rosemary to the pan. Sear for 4 minutes, spooning melted butter over top several times, then flip over.
4. Spoon melted butter over steak several more times, and sear other side for 4 minutes. Remove from heat, and allow to rest on a plate.
5. Using the same pan, add remaining butter and sautee onions for 4-5 minutes until golden.
6. On 4 large plates, add chopped salad mix. Top with onions, sliced egg, and tomatoes. Cut steak into slices and top over vegetables.
7. In a small mason jar, add olive oil, balsamic vinegar, garlic, salt, and pepper. Add stevia to taste. Drizzle over salad.
8. Top with blue cheese crumbles and serve immediately.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lodge 10.25 Inch Cast Iron Skillet. Pre-Seasoned 10.25-Inch Cast Iron Skillet with Red Silicone Hot Handle Holder.
• 
  REDMOND Real Sea Salt - Natural Unrefined Organic Gluten Free Fine, 26 ounce pouch (1 Pack)
• 
  Starwest Botanicals Organic Malabar Black Pepper Whole, 1 Pound
• 
  La Tourangelle, Organic Extra Virgin Olive Oil, 25.4 Fl. Oz.
• 
  Chosen Foods 100% Pure Avocado Oil 1 L, Non-GMO, for High-Heat Cooking, Frying, Baking, Homemade Sauces, Dressing and Marinades
• 
  Organic Stevia Extract Powder No Fillers 4 oz (112g)

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 803 Total Fat: 66g Saturated Fat: 24g Trans Fat: 1g Unsaturated Fat: 38g Cholesterol: 262mg Sodium: 1212mg Carbohydrates: 16g Fiber: 4g Sugar: 7g Protein: 40g

While I do my best to make sure these numbers are accurate, please be your own best advocate and double check!

What is your favorite summer salad? Will you try this flatiron steak salad? Be sure to let me know what you think!

• Author
• Recent Posts

Zach

Zach is the author behind Easy Keto Dishes, a site that shares easy-to-make keto-friendly recipes and dishes.

Some of Zach's favorite keto resources include:

Perfect Keto: For those who are looking for easy supplements that support a Keto diet, Perfect Keto offers a variety of products that make it easy to stay in ketosis including keto bars, whey protein, and keto nootropics.

KetoLogic: For those who have a sweet tooth, KetoLogic sells keto-friendly chocolate candies with only 1g of net carbs & zero added sugars.

Latest posts by Zach (see all)

• 20 Delicious Keto Mushroom Recipes - December 17, 2019
• Stuffed Peppers Without Rice (Keto-Friendly) - December 10, 2019
• Easy Fudge Balls (keto, low carb, gluten free) - November 20, 2019