Kevin's Natural Foods

Asian Steak Salad

Asian Steak SaladThis 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!

Prep Time 15 Minutes
Cook Time 30 Minutes
Serves 4 Servings
This Recipe Uses

Kevin's Korean BBQ Sauce


Kevin's Natural Foods Korean BBQ Sauce
Kevin's Natural Foods 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


  • 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.

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