Best Steak And Egg Salad Recipes

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

Ingredients

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

PALEO STEAK AND EGG SALAD

Paleo Steak and Egg Salad image

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.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 450, Fat 32 grams, SaturatedFat 7 grams, Cholesterol 255 milligrams, Sodium 150 milligrams, Carbohydrate 8 grams, Fiber 4 grams, Protein 33 grams, Sugar 3 grams