Paleo Steak And Egg Salad Recipes

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STEAK-AND-EGG SALAD



Steak-and-Egg Salad image

Thinly sliced skirt steak, hard-boiled eggs, and romaine lettuce make up this simple main-course salad. Also try it with seared mahimahi fillets instead of the beef.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 9

4 large eggs
3/4 pound skirt steak, cut in half if long
Coarse salt and ground pepper
1 head romaine lettuce, leaves separated
1 head radicchio, leaves separated
1 pound tomatoes, cut into wedges
1 small red onion, thinly sliced
3 tablespoons extra-virgin olive oil
2 tablespoons sherry or red-wine vinegar

Steps:

  • In a saucepan, cover eggs with cold water and bring to a boil over high. Boil 1 minute, then remove from heat. Cover and let sit 10 minutes. Run eggs under cold water until cool enough to handle, then peel and halve lengthwise.
  • Meanwhile, season steak with salt and pepper. Heat a large skillet over medium-high. Place steak, fat side down, in skillet and cook until seared, browned, and medium-rare, about 7 minutes, flipping halfway through. Transfer to a cutting board and let rest 5 minutes before slicing against the grain.
  • Divide steak, lettuce, radicchio, tomatoes, onion, and eggs evenly among four plates. In a small bowl, whisk together oil and vinegar, and drizzle dressing over each salad. Season salads to taste with salt and pepper.

Nutrition Facts : Calories 420 g, Fat 28 g, Fiber 3 g, Protein 29 g

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