Paleo Steak and Egg Salad

Paleo Steak and Egg Salad
Food Network
Prep Time
30 min
2 servings

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.



ounce flank steak
Kosher salt and freshly ground black pepper
Quarter of a small red onion, thinly sliced
tbsp olive oil
large eggs
Half a head romaine, torn into pieces
tbsp lemon juice (from 1 lemon)
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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