Warm Steak Salad with Mushroom Brown Butter


When it comes to good steak, there is no such thing as too much.  I can’t help it, I love the stuff.  I was raised on it.

For most of us steak and potatoes are a natural pair, but if you’re looking for a lighter, low-carb way to enjoy a steak meal,  a steak salad is definitely a great one.  Steak, topped with a browned butter sauce with mushrooms and sage… It’s so delicious, I don’t miss the carb for a minute.

(2 votes, average: 5.00 out of 5)
Warm Steak Salad with Mushroom Brown Butter


  • 12 oz steak (we like boneless rib eye)
  • Salt and pepper to taste
  • 4 oz baby bella mushrooms
  • 6 tbsp butter
  • 12 fresh sage leaves, chopped
  • 4 cups fresh baby spinach
  • Additional salt and pepper, if desired


  1. Sprinkle steak with salt and pepper, and grill or broil to desired doneness (medium or medium-rare).
  2. Slice steak thinly across the grain.
  3. In a large skillet over medium heat, melt butter and cook until it is just beginning to brown, about 3 to 4 minutes.
  4. Add mushrooms and sage, and saute until fragrant and sage is crispy, 4 minutes more.
  5. Divide spinach between 2 large plates and arrange sliced steak over top.
  6. Pour mushroom sauce over each and sprinkle with salt and pepper, if desired. Serve immediately.

Carbohydrate: 7g

Total dietary fiber: 3g

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