Paleo steak and egg salad

Indulge in a flavorful Paleo steak and egg salad packed with succulent grilled steak, nutrient-rich eggs, and crisp mixed greens for a satisfying meal.

Ingredients:

• 230g 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

Instructions:

1. Sprinkle a generous amount of salt and pepper over the steak and let it rest at room temperature for 5 minutes. Place the sliced onion in a small bowl, cover it with cold water, and let it sit until you're ready to use it; then drain (this will help to reduce the sharpness of the onion).
2. In a medium nonstick skillet, heat 1/2 tablespoon of oil over medium-high heat. Cook the steak until it is browned on both sides and reaches a medium-rare doneness, about 3 to 4 minutes per side. Transfer the steak to a cutting board and allow it to rest for 10 minutes before slicing it thinly against the grain. 
3. After cleaning the skillet, add another 1/2 tablespoon of oil and heat it over medium heat. Crack the eggs into the skillet and let them cook without disturbing them until the egg whites are set but the yolks are still runny, which should take around 3 to 4 minutes. Season the eggs with salt and pepper. 
4. Combine the romaine lettuce with lemon juice, the remaining 2 tablespoons of oil, and season with salt and pepper. Divide the salad between two plates and place half of the sliced steak and one egg on top of each. Garnish with the drained onion and chili slices. 

Summary:

• Calories: 951 kcal
• Fat: 70 g
• Protein: 65 g
• Carbs: 17 g
• Potassium: 1782 mg
• Magnesium: 115 mg