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Steak salad with apples, green beans, and soft-cooked eggs

Paleo, Gluten Free, Dairy-Free, Soy-Free

2 Servings, 590 Calories/Serving

25 – 35 Minutes

The quest for a perfect soft-cooked egg ends here. Chef Justine’s no-fuss 5-minute method yields a white that’s set but not too firm, and a creamy yellow yolk. It makes a rich and elegant topping for this easy steak salad, and helps mellow the tartness of the bright lemon-basil vinaigrette and thinly sliced apples.

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Ingredients

  • 2 pasture-raised organic eggs
  • ¼ pound green beans
  • Two 6-ounce top sirloin steaks
  • 1 apple
  • 1 lemon
  • Fresh basil
  • 3 ounces mixed greens
  • ¼ cup walnuts

Instructions

1

Cook the eggs

Bring a small pot of water to a boil. Fill a small bowl with ice water. Gently lower the eggs into the boiling water; cook at a boil for 5 minutes. Using a slotted spoon or tongs, immediately transfer the eggs to the ice water to cool. Return the water in the pot to a boil and season with salt.
While the eggs cook, start the green beans.

2

Prep and cook the green beans

  • Trim the stem ends from the green beans; cut the beans in half on the diagonal.
Add the beans to the boiling salted water and cook until the beans are bright green and just tender, 2 to 4 minutes. Drain.
While the beans cook, make the vinaigrette.

3

Cook the steak

  • Pat the steaks dry with a paper towel and season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare. Transfer to a cutting board to rest for 5 minutes, then cut the steaks across the grain into ¼-inch-thick slices.
While the steaks cook, finish the salad.

4

Prep the apple and the lemon-basil vinaigrette

  • Cut the apple into quarters. Cut away the core, then thinly slice the fruit.
  • Juice the lemon.
  • Strip the basil leaves from the stems; finely chop the leaves.
In a small bowl, combine the lemon juice and basil with 1 tablespoon oil. Season the lemon-basil vinaigrette to taste with salt and pepper.

5

Finish the salad

  • Peel the eggs, then cut them in half.
  • Coarsely chop the walnuts.
In a medium bowl, toss the mixed greens with half of the lemon-basil vinaigrette.

6

Serve

Transfer the mixed greens to individual plates. Top with the steaks, green beans, and apple. Drizzle the remaining dressing on top, garnish with the walnuts, and serve.

Nutrition per serving: Calories: 590, Protein: 45g, Total Fat: 38 g, Monounsaturated Fat: 16.5 g, Polyunsaturated Fat: 12.5 g, Saturated Fat: 7 g, Cholesterol: 250 mg, Carbohydrates: 21 g, Fiber: 7 g, Added Sugar: 0 g, Sodium: 390 mg

Contains: eggs, tree nuts

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