Korean BBQ Sauce
Korean BBQ Sauce
Korean BBQ Sauce
Korean BBQ Sauce

Asian Steak Salad

This Paleo and Keto salad is the perfect low carb lunch or light dinner. It's easy to make and has just the right amount of sweet and spicy!

  • 15Minute Prep Time
  • 30Minute Cook Time
  • 4Servings

What You'll Need

  • Kevin’s Korean BBQ Sauce

  • Kevin’s Steak Seasoning

  • 2 NY Steaks/ Top Sirloin (~1-1.5 LBS)

  • 4 CUPS Arugula (or Favorite Greens)

  • 1/2 English Cucumber (large)

  • 1 Tomato (large)

  • 1 TBSP Toasted Sesame Seeds

  • ¼ CUP Apple Cider Vinegar

  • 1 TBSP Avocado Oil

Cook It Up!

  • 1

    Cooking the Steak
    Remove the steak from the fridge 30 minutes before cooking. Season with Kevin’s Steak Seasoning.

  • 2

    Heat your pan on MEDIUM-HIGH and let it get hot for 1 minute. Next, add your avocado oil.

  • 3

    Place your steaks in the pan and cook for about 2 minutes on each side or until your preferred doneness. When finished, remove your steaks from the pan and set aside.

    TIP: Steaks should not be more than 1” thick. This will allow for a more even cook.

  • 4

    Preparing the Salad
    Add ½ pouch of Kevin's Korean BBQ Sauce to your same pan. Add ¼ cup apple cider vinegar to the pan, and bring it to a simmer. Add 1-2 TSP of Kevin's Steak Seasoning. Stir and remove from heat.

  • 5

    Add 10oz of your favorite greens to a large serving bowl. Add sliced cucumbers and tomato wedges to the bowl. Toss greens with dressing from your pan.

  • 6

    Distribute tossed salad onto 4 plates.

  • 7

    Cut steak into thin slices, and evenly distribute it among the 4 plates. Top steak with remaining Korean BBQ Sauce from pouch and lightly garnish with sesame seeds.