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spring steak salad with soft-boiled eggs

Course Main Course, Salad
Cuisine American
Keyword eggs, salad, steak
Servings 4

Ingredients

For the steak:

  • 1 lb flank steak sliced in half vertically (yielding two 6-8 inch pieces)
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1/2 cup water divided
  • 1/2 tablespoon olive oil

For the lemon yogurt sauce:

  • 1/4 cup coconut yogurt or plain unsweetened yogurt of choice
  • 1 tablespoon lemon juice
  • dash of sea salt and pepper
  • 1/4 teaspoon cayenne pepper

For the salad:

  • 4 large eggs soft-boiled (tutorial here)
  • 16 oz 1 bunch asparagus, trimmed
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1-2 tablespoon olive oil
  • 5 oz mix of baby spinach and arugula

Instructions

  1. Marinate the steak: In a small bowl, combine garlic powder through sea salt then whisk with a fork until well combined. Rub the steak with the spice mixture, covering all sides. Place spice coated steak in a shallow dish, then pour 1/4 cup water in the dish and cover with plastic wrap. Let marinate in the fridge for 2-24 hours, flipping over half way through and adding the remaining 1/4 cup water.
  2. Prepare yogurt sauce: Combine all ingredients in a small bowl or jar. Whisk or shake until well combined. Taste then add more spices if needed.
  3. Cook the steak: Heat olive oil in a large cast iron skillet over medium heat. Remove steak from shallow dish, shake off any excess marinade then add it to the pan. Cook for eight minutes, flipping over half way though. After eight minutes, cover the skillet and cook for an additional 2-5 minutes depending on how you like you steak cooked (I did three minutes for medium rare | internal temperature for medium rare should be 125°F to 130°F.). Remove steak from heat, let rest five minutes, then cut against the grain into very thinly slices.
  4. ^You could also cook the steak using the broiler setting on your oven - see here.
  5. Make the asparagus (while steak is cooking): Set your broiler to its highest setting. Place trimmed asparagus on a baking sheet then drizzle olive oil over top. Season with sea salt and pepper then broil for 6-8 minutes.
  6. Soft boil your eggs while the asparagus and steak are cooking.
  7. Assemble salad: Divide the baby spinach and arugula mix and asparagus into four bowls. Top each bowl with one fourth of the sliced steak and one soft-boiled egg cut in half. Finish by drizzling a little lemon yogurt sauce over top. ENJOY.