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| Servings |
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Ingredients
- 65 grams butterhead lettuce shredded (1.5 CHO)
- 25 grams tomato small dice (1 CHO)
- 15 grams carrot grated (1.5 CHO)
- 3/4 teaspoon black pepper
- 1/2 teaspoon sea salt
- 2 teaspoons smoked paprika
- 1/2 teaspoon onion powder
- 2 teaspoons oil or butter divided
- 60 grams lean steak (1 PRO)
- 2 eggs (1 PRO, 1 CHO)
- lemon juice
Ingredients
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Instructions
- Prep the side salad by combining the chopped lettuce, tomato, and carrot. Set aside for later.
- Mix the black pepper, salt, paprika, and onion powder in a small bowl to create a steak rub. Thoroughly coat the steak with the spice rub.
- Heat 1 teaspoon of oil in a heavy cast iron skillet over medium heat. When the pan is hot, add the steak and cook for 3 minutes on each side, such that the outside is brown and well-cooked but the inside is still rare. Remove the steak from the pan and place it onto a plate.
- Add another teaspoon of oil to the pan and fry the 2 eggs. Top the steak with the eggs and serve with the side salad. Add a squeeze of fresh lemon juice to the side salad.