Paleo Steak and Egg Salad

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.
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 servings
  • Nutrition Info
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8 ounces flank steak

Kosher salt and freshly ground black pepper

Quarter of a small red onion, thinly sliced

3 tablespoons olive oil

2 large eggs

Half a head romaine, torn into pieces

2 tablespoons lemon juice (from 1 lemon)

1 Fresno chile or red jalapeno, sliced into thin rings


  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. 
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