Protein Packed Punch: Baby Arugula Salad with Steak & Egg
Last week I found myself completely depleted of all energy and craving protein as though I was a starved caveman. I couldn’t stop thinking about meat: perfectly cooked (medium-rare in my book), red meat. When I finally stopped to think about why I was having these intense cravings, I realized that I haven’t been having protein with my meals as much as I used to. In other words, I had basically stopped cooking any kind of meat or fish at home in the last couple of months and now that I had removed dairy from my diet, my body was barely getting enough protein. Knowing that I wasn’t going to be adding dairy back into my diet any time soon, I decided that a protein packed salad would have to suffice. This salad took tops 15 minutes to make, and was amazing. Not only did it hit the spot, it gave me insane amounts of energy and put me back on track to incorporate protein into my daily meals. To all you non-meat lovers out there, I’m sorry, however you can easily replace the steak with another ingredient (mushrooms, perhaps?). Hope you enjoy as much as I did! Bon appetit!
1 small, grass-fed flat iron steak (about 3-4oz)
2 cups organic baby arugula
¼ cup chopped walnuts
½ cup grape tomatoes
2 Tbsp olive oil
salt & pepper, to taste
- Grill, broil or pan fry steak, and cook as desired. (I seasoned my steak with Bosari and broiled it for 10 minutes)
- In a large mixing bowl, combine arugula, walnuts, tomatoes, olive oil, salt and pepper. Toss until evenly coated. Plate and set aside.
- Spray a small frying pan with non-stick spray. Lightly fry one egg, flipping once. Once cooked, set aside.
- After steak has rested, slice and place atop salad mixture. Place egg atop steak. Serve and enjoy.