Steak and Egg Salad (Paleo)

Ingredients:

• 250 gr. flank steak
• A quarter of a small red onion, thinly sliced
• 3 tbsp. l. olive oil
• 2 large eggs
• Half a head of romaine lettuce, torn into pieces
• 2 tbsp lemon juice (from 1 lemon)
• 1 Fresno chile or red jalapeño, thinly sliced

Preparation:

1. Generously season the steak with salt and pepper and let it sit at room temperature for 5 minutes. Place the onions in a small bowl of cold water and let them sit until ready to use, then drain (this will reduce the pungency).
2. In a medium skillet, heat 1/2 tablespoon olive oil over medium-high heat and cook the steak until browned on both sides and medium-rare, 3-4 minutes per side. Transfer the steak to a cutting board and let it rest for 10 minutes. Slice thinly across the grain.
3. Meanwhile, wipe out the skillet and heat 1/2 tbsp olive oil over medium heat. Crack the eggs into the skillet and cook, without stirring, until the whites are set but the yolks are still runny, 3-4 minutes. Season with salt and pepper.
4. Toss the salad with lemon juice, the remaining 2 tablespoons of olive oil, and season with salt and pepper. Divide the salad among 2 plates and top each with half a steak and 1 egg. Sprinkle with onion and chili rings.