Steak and Egg Salad (Paleo)

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 450, total fat 32 G., saturated fats 7 G., proteins 33 G., carbohydrates 8 G., fiber 4 G., cholesterol 255 mg, sodium 150 mg, sugar 3 G.

A simple dish makes a filling and delicious breakfast. Pan-fry a steak and a fried egg, serve on a bed of juicy, crisp romaine lettuce leaves drizzled with lemon juice and olive oil, and top with red onion and chili rings. To reduce the onion's heat, soak it in cold water first. For the steak, choose an inexpensive cut, fry it medium-rare, and slice thinly against the grain. This will ensure the meat is juicy and tender.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

250 gr. flank steak
A quarter of a small red onion, thinly sliced
3 tbsp. l. olive oil
2 large eggs
Half a head of romaine lettuce, torn into pieces
2 tbsp lemon juice (from 1 lemon)
1 Fresno chile or red jalapeño, thinly sliced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, red onion, eggs, romaine lettuce, lemon juice, chili pepper

Cooking the dish according to the recipe:

Generously season the steak with salt and pepper and let it sit at room temperature for 5 minutes. Place the onions in a small bowl of cold water and let them sit until ready to use, then drain (this will reduce the pungency).
In a medium skillet, heat 1/2 tablespoon olive oil over medium-high heat and cook the steak until browned on both sides and medium-rare, 3-4 minutes per side. Transfer the steak to a cutting board and let it rest for 10 minutes. Slice thinly across the grain.

Meanwhile, wipe out the skillet and heat 1/2 tbsp olive oil over medium heat. Crack the eggs into the skillet and cook, without stirring, until the whites are set but the yolks are still runny, 3-4 minutes. Season with salt and pepper.
Toss the salad with lemon juice, the remaining 2 tablespoons of olive oil, and season with salt and pepper. Divide the salad among 2 plates and top each with half a steak and 1 egg. Sprinkle with onion and chili rings.

Categories:

recipe / Gluten-free dishes / Calorie content of prepared meals / Breakfast / Salads / Leafy salads / Salads with meat / Salads with eggs / / Food Network - recipes

Recipe collections