The ultimate steak salad

Steak salad with tomatoes and goat's cheese

Course Gluten free, Low Carb, Salad, Steak
Cuisine American
Keyword Easy steak recipe, gluten free recipe, Steak salad
Prep Time 5 minutes
Cook Time 15 minutes
Marinating time 30 minutes
Total Time 50 minutes
Servings 4
Calories 458kcal
Author Alida Ryder


for the steak

  • 500 g (1lb) rib eye steaks
  • juice and zest of 1/2 lemon
  • 4 tablespoons olive oil
  • small handful mixed herbs I used thyme, rosemary and parsley
  • 1 garlic clove minced
  • salt & pepper to taste

for the salad

  • baby salad leaves
  • baby tomatoes on the vine
  • soft goat's cheese I used Chevin
  • sliced avocado
  • lemon juice and olive oil to dress
  • salt & pepper


  • To marinate the steak, combine the lemon juice and zest, olive oil, herbs and seasoning and marinate the steaks for at least 30 minutes.
  • Braai the steak over hot coals until cooked to your preference.
  • Remove the steak from the grid and allow to rest for at least 10 minutes, covered with foil.
  • In the meantime, brush the tomatoes with olive oil and place on the braai. Allow them to soften slightly and for the skins to blister. Remove and set aside.
  • To serve, slice the steak into thin strips then place on the baby leaves along with the blistered tomatoes, sliced avocado and goat's cheese. Dress with lemon juice and olive oil, season to taste and serve.


Calories: 458kcal | Carbohydrates: 2g | Protein: 28g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 82mg | Sodium: 113mg | Potassium: 456mg | Fiber: 2g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 2.7mg | Calcium: 29mg | Iron: 2.6mg