Flank Steak and Asparagus Salad
This is a great recipe for nursing moms who need to get a substantial amount of protein each day. The asparagus salad offers a lighter complement to the hearty steak, creating the perfect nutritious meal for you and your family.
Ingredients:
- 3 tablespoons of garlic oil
- 2 tablespoons of fresh lemon juice
- Salt and freshly ground black pepper
- 12 cups of mixed spring greens
- 1 pound of asparagus, tough ends snapped off
- 4 large eggs
- 1 pound of raw flank steak
- 2 cloves of garlic
- 1 tablespoon of soy sauce
- 4 slices of whole-grain sandwich bread, toasted and cut into small squares
- 8 teaspoons of grated Parmesan cheese
Directions:
- Preheat the grill or broiler to medium. Whisk garlic oil, lemon juice and salt and pepper together.
- Place mixed spring greens in a large salad bowl.
- Fill a large skillet halfway with water and bring to a boil.
- Add asparagus and cook until tender but crisp (approx. 6 minutes). Remove spears with a slotted spoon and set aside to cool.
- Bring water back to a boil and poach eggs by breaking open and gently slipping them into the water. Cook over medium-low heat for 3-6 minutes occasionally spooning water over the yolks to help them cook.
- Rub flank steak on both sides with garlic, soy sauce and salt and pepper. Place on grill or broiler pan and cook on 4 minutes each side. Steak center should be rosy. Set aside when done.
- Cut cooled asparagus into 1-inch pieces and add to salad bowl along with toast squares. Toss salad mixture with half of dressing. Divide salad into four bowls and place a poached egg on each.
- Cut the steak on the diagonal into thin slices and arrange slices around the egg. Drizzle salads with steak juices and remaining dressing and sprinkle with Parmesan cheese.
- Enjoy!
Recipe transcribed from: fitPREGNANCY