Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Paleo Steak and Egg Salad
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 450
- Total Fat
- 32 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 255 milligrams
- Sodium
- 150 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 4 grams
- Protein
- 33 grams
- Sugar
- 3 grams
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
-
- Nutritional Analysis
- Per Serving
- Calories
- 450
- Total Fat
- 32 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 255 milligrams
- Sodium
- 150 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 4 grams
- Protein
- 33 grams
- Sugar
- 3 grams
Ingredients
Directions
- 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).
- 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.
- 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.
- 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.
