This protein-packed steak and egg salad is paleo-friendly and the perfect way to start your day. Red onion is soaked in cold water to take the edge off -- an easy trick you can use over and over again.
Directions for: Paleo Steak and Egg Salad
Ingredients
8 oz flank steak
Kosher salt and freshly ground black pepper
Quarter of a small red onion, thinly sliced
3 Tbsp olive oil
2 large eggs
Half a head romaine, torn into pieces
2 Tbsp lemon juice (from 1 lemon)
1 Fresno chile or red jalapeno, sliced into thin rings
Directions
1. Generously sprinkle the steak with salt and pepper and let sit at room temperature for 5 minutes. Cover the onion with cold water in a small bowl and let sit until ready to use then drain (this will take some of the sharpness out of the onion).
2. Heat 1/2 tablespoon oil in a medium nonstick skillet over medium-high and cook the steak, until browned on both sides and medium-rare, 3 to 4 minutes per side. Transfer to a cutting board and let rest 10 minutes. Cut into thin slices against the grain.
3. Meanwhile, wipe out the skillet and heat 1/2 tablespoon oil over medium heat. Crack in the eggs and cook, undisturbed, until the whites are set but the yolks are still runny, 3 to 4 minutes. Season with salt and pepper.
4. Toss the romaine with the lemon juice, remaining 2 tablespoons oil and season with salt and pepper. Divide salad between 2 plates and top each with half of steak and 1 egg. Top with onion and chili rings.
Source and Credits
Courtesy of Food Network Kitchen
Copyright 2018 Television Food Network, G.P. All rights reserved.
See more: Beef, Eggs/Dairy, Gluten-Free, Main, Salad, Vegetables