Yields2 Servings

AuthorRonnie Allen

Rating

For Salad

2 cups Chopped Romaine lettuce ( or your favorite lettuce)

10 Cherry Tomatoes ( Halved)

½ Small Persian cucumber diced

1 Large carrot peeled and grated finely

4 tbsp Fermented Cabbage ( Optional)

Dressing

3 tbsp Good quality virgin olive oil

1 ½ tbsp Freshly squeezed lemon juice

½ Small clove of garlic ( Finely minced)

Pinch of sea salt

Freshly ground black pepper

The Steak and Eggs

26 oz Filet mignon or Top sirloin steaks sliced 1/4 inch thick

Sea salt

Pepper

2 Eggs

Combine lettuce, cucumber, and tomatoes and toss together, divvy up evenly into two bowls

Add1/2 the grated carrots and cabbage (optional) to each bowl set aside

Whisk together dressing ingredients, set aside

Slice steaks into several pieces and season both sides

Heat grill pan on high heat for four minutes

Add butter, ghee or coconut oil and distribute on pan bottom evenly

Add steak slices after searing for two minutes and cook the second side for two minutes

Place steak slices in the bowl, drizzle steak and salad with dressing

Remove eggs from pan when whites are cooked, and center is runny and add to bowl

Sprinkle eggs with sea salt and pepper, serve

CategoryBreakfast

Ingredients