Steak and Salad

Steak and Salad

Enjoy our recipe Steak and Salad by feastr. Ideal to lose weight. Low Carb, High Protein, and very tasty.

Nutritional information:

Calories2197 kJ (525 kcal)
Protein48 g
Fat32 g
Carbohydrates10 g
Fiber4 g


salad spinner, cutting board, chef's knife, bowl, non-stick frying pan

Recipe instructions:


Take the steake out of the fridge, put on a plate and leave to rest for at least 15 minutes. If you want the perfect steak experience leave it to rest until the meat reaches room temperature.

  • 7.1 oz Rump steak
    7.1 oz Rump steak

Rinse and drain the lettuce, cut into bite-size pieces, cut the tomatoes in half and put into a bowl.

  • 1 Romaine lettuce (~ 4.2 oz)
    1 Romaine lettuce (~ 4.2 oz)
  • 5.3 oz Cherry tomatoes
    5.3 oz Cherry tomatoes

Add the olive oil and balsamic vinegar to a mason jar. Screw the lid on tightly and shake vigorously until combined. Season with salt and pepper.

  • 1 Tbsp Balsamic vinegar
    1 Tbsp Balsamic vinegar
  • 2 tsp Olive oil
    2 tsp Olive oil
  • Salt
  • Black pepper
    Black pepper

Generously salt and pepper the steak. A ¾ in thick steak takes approx. 3-4 minutes per side until it is medium.

  • Salt
  • Black pepper
    Black pepper

Heat the canola oil in a non-stick frying pan over high heat. Fry the steak and turn it every minute. Each time you turn it, rub it with garlic and brush it with a rosemary twig.

  • 2 tsp Canola oil
    2 tsp Canola oil
  • ½ Garlic clove (~ 0.1 oz)
    ½ Garlic clove (~ 0.1 oz)
  • 1 twig of Rosemary, fresh (~ 0.1 oz)
    1 twig of Rosemary, fresh (~ 0.1 oz)

Put the steak on a plate, leave to rest for approx. 3-5 minutes.


    Drizzle the dressing over the salad and toss lightly until coated evenly.


      Slice the steak and serve together with the salad.


        Enjoy your meal!