One of the foods I have had intense cravings for over the past few months is red meat. I haven't gone overboard with it, but a couple times a week I do indulge in some tasty beef. I often wonder if pregnancy and childbirth somehow threw off my iron levels, turning me into a crazed red-meat-eater. But that is beside the point.
I have mentioned that I am a bit of a vegetable and salad fiend, as well, so this delicious steak salad is currently my personal perfect palate pleaser. I wasn't even trying to be clever, using all those Ps!
With a baby strapped to my chest and while trying to corral a spunky three-year-old, Bif and I teamed up to create this salad in twenty minutes for dinner last night. And then we sat at the table and inhaled its yumminess.
Cut two defrosted steaks into strips and throw them into a skillet with a little bit of olive oil, salt and pepper. Cook on medium heat, until meat is cooked all the way through. Remove from burner and set aside.
Chop up enough lettuce to fill two bowls or plates. I usually use plates for big salads so I can, well, fit more on! And actually, I never actually chop my lettuce. I always break it apart with my hands. But that is just a picky little habit of mine.
Place the lettuce onto the plates (or bowls) and top each serving with:
One hard-boiled egg, sliced
One half of a tomato, chopped
One half of an avocado, chopped
Cooked steak strips
Top with the dressing of your choice and enjoy!