Grilled Bavette Steak with Fresh Tomato Celery Salad and Horseradish Dressing
Tender marinated steak atop a vibrant tomato-celery salad with tangy horseradish dressing—a protein-rich, low-GI meal that keeps blood sugar stable.
This grilled steak salad is a masterclass in blood sugar-friendly eating. Lean bavette steak provides high-quality protein that slows glucose absorption, while the generous serving of fresh celery and tomatoes adds fiber, vitamins, and minimal carbohydrates. The combination of protein and non-starchy vegetables creates a meal with an exceptionally low glycemic impact, making it ideal for anyone managing their blood sugar levels.
The horseradish dressing adds bold flavor without sugar, relying instead on the natural pungency of horseradish, the umami depth of Worcestershire sauce, and the acidity of red wine vinegar. Celery seeds not only provide aromatic flavor but also contain compounds that may support healthy insulin function. The variety of fresh tomatoes contributes lycopene and antioxidants while remaining low on the glycemic scale.
For optimal blood sugar management, eat the salad vegetables first to create a fiber buffer, then enjoy the protein-rich steak. This eating sequence can help moderate the glycemic response of your entire meal. Pair with a glass of water and consider adding extra leafy greens if desired for even more fiber and nutrients.
Blood Sugar Impact
Minimal blood sugar impact expected. This protein-rich meal with low-carb vegetables should provide stable energy for 4-5 hours without causing significant glucose spikes.
Blood Sugar Tips
- ✓ Eat the fresh tomato and celery salad first to benefit from the fiber and water content before consuming the steak
- ✓ The high protein content will slow digestion, so eat slowly and chew thoroughly to optimize satiety and blood sugar stability
- ✓ Consider a brief 10-15 minute walk after eating to enhance insulin sensitivity and glucose uptake by muscles
🥗 Ingredients
- 250 g bavette or skirt steak
- 1 tsp celery seeds, crushed
- 1 tbsp Worcestershire sauce for marinade
- 0.5 tbsp olive oil for brushing
- 6 pcs celery sticks, thinly sliced, leaves reserved
- 200 g mixed tomatoes, sliced or halved
- 1 tbsp Worcestershire sauce for dressing
- 1 tbsp olive oil for dressing
- 1 tsp horseradish sauce
- 1 tsp red wine vinegar
- 1 tsp tomato purée
- 8.8 oz bavette or skirt steak
- 1 tsp celery seeds, crushed
- 1 tbsp Worcestershire sauce for marinade
- 0.5 tbsp olive oil for brushing
- 6 pcs celery sticks, thinly sliced, leaves reserved
- 7.1 oz mixed tomatoes, sliced or halved
- 1 tbsp Worcestershire sauce for dressing
- 1 tbsp olive oil for dressing
- 1 tsp horseradish sauce
- 1 tsp red wine vinegar
- 1 tsp tomato purée
👨🍳 Instructions
- 1
Place the bavette or skirt steak on a clean cutting board. Crush the celery seeds using a mortar and pestle or the back of a spoon until fragrant. Rub the crushed celery seeds evenly over both sides of the steak, followed by a generous pinch of salt and freshly ground black pepper.
- 2
Drizzle 1 tablespoon of Worcestershire sauce over the steak, massaging it into the meat with your hands. Brush both sides lightly with olive oil. Set the marinated steak aside at room temperature while you prepare the salad components.
- 3
Wash and thinly slice the celery sticks on a diagonal, reserving the leafy tops for garnish. Prepare the mixed tomatoes by slicing larger varieties into wedges and halving the cherry tomatoes. Divide the celery slices and tomatoes evenly between two serving plates, arranging them in an attractive pattern.
- 4
In a small bowl, whisk together the remaining tablespoon of Worcestershire sauce, 1 tablespoon olive oil, horseradish sauce, red wine vinegar, and tomato purée until smooth and emulsified. Taste and adjust seasoning if needed. Set the dressing aside.
- 5
Heat a griddle pan or cast-iron skillet over high heat until very hot and just beginning to smoke. Place the marinated steak in the pan and cook without moving for 2-3 minutes until a dark crust forms. Flip the steak and cook for another 2-3 minutes for medium-rare, or longer if you prefer your meat more well-done.
- 6
Remove the steak from the heat and transfer to a clean cutting board. Cover loosely with aluminum foil and allow to rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness.
- 7
Using a sharp knife, slice the rested steak against the grain into thin strips. Arrange the sliced steak over the prepared salads on each plate. Drizzle the horseradish dressing generously over the steak and vegetables, then scatter the reserved celery leaves on top as a fresh garnish. Serve immediately while the steak is still warm.
📊 Nutrition Per Serving
| Per Serving | Whole Dish | |
|---|---|---|
| Calories | 1368 | 2736 |
| Carbs | 59g | 117g |
| Sugars | 30g | 59g |
| Added Sugars | 15g | 30g |
| Natural Sugars | 15g | 29g |
| Protein | 27g | 53g |
| Fat | 122g | 244g |
| Saturated Fat | 43g | 85g |
| Unsaturated Fat | 79g | 159g |
| Fiber | 11g | 22g |
| Soluble Fiber | 3g | 7g |
| Insoluble Fiber | 8g | 15g |
| Sodium | 1171mg | 2341mg |
Predicted Glucose Response
What if you...
Estimated model — individual responses vary. Not medical advice.
🔄 Lower GI Swaps
Worcestershire sauce often contains added sugars and corn syrup that can spike blood sugar. These alternatives provide similar umami flavor with zero or minimal sugar content, keeping the glycemic load near zero.
Tomato paste is concentrated and has a higher glycemic load per serving due to reduced water content. Fresh tomato reductions or sun-dried tomato powder provide intense flavor with lower sugar concentration and better blood sugar response.
While red wine vinegar is already low-glycemic, apple cider vinegar has been shown in studies to improve insulin sensitivity and reduce post-meal blood sugar spikes by 20-30%, making it an even better choice for blood sugar management.
🔬 The Science Behind This Recipe
This grilled bavette steak recipe is a masterclass in blood sugar-friendly eating, with an impressively low glycemic load of just 3.5 and a GI of 31. The secret lies in its protein-forward composition and near-absence of high-glycemic carbohydrates. Beef steak is essentially carbohydrate-free, meaning it won't trigger insulin spikes on its own. Instead, the high-quality protein (about 25-30 grams per serving) actually helps stabilize blood sugar by slowing digestion and promoting satiety. When you eat protein-rich foods, your body releases them into the bloodstream gradually, preventing the rapid glucose surges that come from carb-heavy meals. The generous amount of olive oil adds healthy monounsaturated fats that further slow gastric emptying, keeping you fuller longer while maintaining steady energy levels.
The fresh tomato and celery salad contributes minimal carbohydrates while maximizing fiber and water content. Celery is roughly 95% water with less than 3 grams of carbs per cup, making it virtually negligible for blood sugar impact. The fiber in both celery and tomatoes helps moderate any glucose response by slowing carbohydrate absorption in the intestines. Celery seed and Worcestershire sauce add robust flavor without sugar, keeping the meal satisfying without compromising glycemic control.
For optimal blood sugar management, eat the celery salad first to prime your digestive system with fiber and water, then enjoy the steak. This eating order—vegetables before protein—has been shown to reduce post-meal glucose spikes by up to 73% in some studies. Consider pairing this meal with a short 10-15 minute walk afterward to help your muscles absorb glucose more efficiently, further blunting any minor blood sugar rise.