Paleo Steak and Egg Salad

  • Yield : 2 servings
  • Cook Time : 30m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    32 grams
  • Saturated Fat

    7 grams
  • Cholesterol

    255 milligrams
  • Sodium

    150 milligrams
  • Carbohydrate

    8 grams
  • Fiber

    4 grams
  • Protein

    33 grams
  • Sugar

    3 grams


  • 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


Step 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).

Step 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. 

Step 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. 

Step 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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