Steak Salad
Servings 4 servings
Calories 330kcal
Ingredients
- 4 Eggs
- 1 lb Sirloin steaks
- 1 tbsp Steak seasoning
- 6 cups Romaine lettuce chopped
- 1/4 cup Red onion shaved
Crunchy Chickpeas
- 1 cup Chickpeas drained and rinsed
- 2 tsp Extra-virgin olive oil
- 1/2 tsp Garlic powder
- 1/2 tsp Paprika
Dressing
- 4 tbsp Extra-virgin olive oil plus some for drizzled
- 2 clove Garlic grated
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Lemon juice
- 2 Tbsp Parmesan cheese grated, plus more for garnish
Instructions
- Preheat the oven broiler on low. Toss the chickpeas with oil, garlic powder, paprika, salt and pepper on a foil lined baking sheet. Place under the broiler until the chickpeas are crispy but still soft in the middle, about 10 to 15 minutes. Then set aside.
- Bring a pot of water to a boil. Gently add in the eggs using a slotted spoon. Simmer for 8 minutes. Drain the water. Fill the pot with cool tap water. Let sit for 5 minutes then remove the eggs and peel off the shells. Slice before serving.
- Preheat grill or grill pan on medium heat. Season both sides of the steak with steak seasoning. Grill the steak to your desired temperature using a thermometer (see below). Let rest for 5 to 10 minutes. Slice thin against the grain right before serving.
- For the dressing: whisk together olive oil, garlic, dijon, Worcestershire, lemon juice, and parmesan. Season with salt and pepper to taste. Adjust the ingredients to taste.
- Serve the steak with the lettuce and drizzle with about 1 tablespoon of the dressing on top or more if desired (do not over dress the salad). Top with sliced egg, onions, and chickpeas.
Nutrition
Calories: 330kcal | Carbohydrates: 20g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 389mg | Potassium: 564mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6194IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 2mg