Steak and egg salad bowls bring this classic breakfast combination to your lunch.
This salad is part of my meal prep for the week.
We like to grill steaks during the summer. Since steak is expensive, we almost always opt to purchase a flank steak and use a homemade rub to season it.
I’ll purchase a steak that is large enough to ensure we have leftovers to add to this salad.
I always use my kitchen scale when making this salad. Each salad only gets about 1 1/2 ounces of steak. It’s one of the ways I keep both the cost and the calorie content down.
To add to the protein content of the salad, I supplement the steak with a hard boiled egg. Steak and eggs are a classic combination.
If you have a hearty eater or growing teen in your house, feel free to throw on another hard boiled egg.
Since this is a bowl, and not just a salad, I use cooked brown rice as the grain in this salad. It’s my preferred combination, but you can try other grains in this salad if you’d like.
The addition of a grain makes this salad a bowl, which I think makes it more of a complete meal. It also helps me feel as though I’m not just eating rabbit food.
The following recipe has the portions for one salad. If you plan to make up several of these, simply multiply the ingredients by the number of salads you’ll be making.
For example: If you are making 3 salads, you need 3 times the steak. So instead of needing just 1 1/2 ounces of steak, you’ll need 4 1/2 ounces of steak.
I don’t give the measurements for the salad greens or cherry tomatoes. More is always better in my book, so I don’t stop adding them until the container can’t hold any more!
Steak and Egg Salad
You will need:
1 1/2 ounces cooked steak per salad
1 hard boiled egg per salad
1/2 cup cooked brown rice per salad
Spring Mix greens
Chopped cherry tomatoes
1/2 cup olive oil
2 tablespoons balsamic vinegar
Start your salad by adding a large handful of spring mix to your lunch container. Top with 1/2 cup cooked rice. Layer egg, steak and tomatoes on top. Seal up container and refrigerate up to 5 days.
In a mason jar, add 1/4 cup olive oil, 2 tablespoon balsamic vinegar, and 2 teaspoons dijon mustard. Screw lid on tightly and shake to combine.
Add one to one and a half tablespoons dressing to a separate, small, leak-proof container. Make sure to pack up both your salad and your dressing.
If you are used to adding salt and pepper to your salad, I do recommend pink himalayan sea salt to get the extra trace minerals.
I find these salads will stay fresh for up to 5 days when properly refrigerated.
HELPFUL TIP: Check the date on your salad greens before you buy them. Try to find greens with an expiration date that is at least 5 days away. The fresher your greens, the better chance you have for your salad to stay fresh.