About This Recipe

Sometimes the best keto lunches are the simplest ones — built on fresh greens, quality protein, and a few bold flavors. This Steak & Arugula Salad with Parmesan is the perfect example: tender, juicy steak paired with peppery arugula, rich Parmesan, and a drizzle of olive oil and balsamic for balance.

The steak is seared to perfection, sliced thin, and laid over a bed of crisp arugula. Parmesan shavings add a salty, nutty bite, while olive oil and balsamic vinegar bring everything together with a light dressing. It’s fresh, filling, and elegant — proof that a salad can be a full meal, not just a side.

Nutritionally, this salad hits the keto sweet spot: high in protein, rich in healthy fats, and very low in carbs. It’s quick enough for a weekday lunch but feels elevated enough to serve for dinner. You can keep it simple with just a few ingredients, or dress it up with extras like cherry tomatoes, avocado, or roasted nuts.

Inspired by Italian-style cooking, this recipe celebrates minimalism and quality — letting the flavors of each ingredient shine without needing much fuss. It’s keto dining at its best: clean, bold, and satisfying.

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Why You’ll Love This Recipe

High-protein, low-carb, and naturally gluten-free
Elegant but quick — ready in 20 minutes
Fresh, bold flavors with minimal ingredients
Easy to customize with toppings
Perfect for lunch or a light dinner

Servings: 2

Ingredients

300 g (10 oz) ribeye or sirloin steak
4 cups fresh arugula
½ cup shaved Parmesan cheese
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar (or sugar-free balsamic reduction)
1 tsp garlic powder
Salt & pepper, to taste
Optional: cherry tomatoes, avocado, or toasted pine nuts

Instructions

Season steak with garlic powder, salt, and pepper.
Heat a skillet over medium-high heat with a drizzle of olive oil.
Sear steak 3–4 minutes per side for medium-rare, or to your preferred doneness.
Remove steak, let it rest 5 minutes, then slice thinly against the grain.
In a large bowl, toss arugula with olive oil and balsamic.
Plate salad, top with steak slices, and sprinkle Parmesan shavings on top.
Add extras like avocado or tomatoes if desired. Serve immediately.

Nutrition (per serving)

Calories: ~480
Fat: 34g
Protein: 37g
Net Carbs: 4g
Fiber: 2g

FAQ

Can I use another cut of beef?
Yes — flank steak or skirt steak also work well when sliced thin.

Can I meal prep this salad?
Yes — cook steak ahead and slice before serving, but dress salad fresh.

Do I have to use balsamic vinegar?
No — lemon juice or red wine vinegar also pair nicely.

Can I add more veggies?
Absolutely — cherry tomatoes, cucumbers, or peppers fit well.

Variations & Substitutions

Swap Parmesan for feta or blue cheese.
Add roasted mushrooms for an earthy twist.
Use chicken breast instead of steak for a lighter option.

Serving Suggestions

Enjoy as a lunch on its own.
Pair with cauliflower mash for a heartier dinner.
Serve with keto bread on the side.

Recipe Card

Steak & Arugula Salad with Parmesan

Name: Steak & Arugula Salad with Parmesan
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Low Carb / Keto
Ingredients: 300 g (10 oz) ribeye or sirloin steak; 4 cups fresh arugula; 1/2 cup shaved Parmesan cheese; 2 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar (or sugar-free balsamic reduction); 1 tsp garlic powder; Salt & pepper, to taste; Optional: cherry tomatoes, avocado, or toasted pine nuts

Juicy steak served over a bed of peppery arugula with shaved Parmesan, a drizzle of olive oil, and balsamic—simple, elegant, and keto-friendly.

Yield: 2 servings • Prep: 10 min • Cook: 10 min • Total: 20 min

Ingredients

300 g (10 oz) ribeye or sirloin steak
4 cups fresh arugula
1/2 cup shaved Parmesan cheese
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar (or sugar-free balsamic reduction)
1 tsp garlic powder
Salt & pepper, to taste
Optional: cherry tomatoes, avocado, or toasted pine nuts

Instructions

Season steak with garlic powder, salt, and pepper.
Heat a skillet over medium-high heat with a drizzle of olive oil.
Sear steak 3–4 minutes per side for medium-rare, or to your preferred doneness.
Remove steak, let it rest 5 minutes, then slice thinly against the grain.
In a large bowl, toss arugula with olive oil and balsamic.
Plate salad, top with steak slices, and sprinkle Parmesan shavings on top.
Add extras like avocado or tomatoes if desired. Serve immediately.

Nutrition (per serving)

Calories: 480
Fat: 34 g
Protein: 37 g
Net Carbs: 4 g
Fiber: 2 g

Dinner • Low Carb / Keto • steak salad keto, arugula salad with steak, low carb steak salad, keto parmesan salad

Final Thoughts

Loved this Steak & Arugula Salad with Parmesan? Save it on Pinterest, share it on Instagram, and check out my other keto lunch recipes for more fresh and filling low-carb meals!