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Strawberry Tomato Steak Breakfast Salad

Strawberry Tomato Steak Breakfast Salad

Strawberry Tomato Steak Breakfast Salad

Often times I find that the most anticipated meals are the simplest to create.  A while ago, I was reading a post by Juli of PaleOMG in which she was sharing her results when she cut eggs out of her daily routine.  Primarily, her clearer skin.  Having dealt with acne as a kid followed by Chicken Pox as an adult (holy moly horrendous), my skin is temperamental at best.  Inspired by Juli, I decided to make it into a personal challenge to create incredible breakfasts sans eggs.

I started with my Sweet & Spicy Meatballs with Hash, which became a staple in my weekly meal prep.  Then I was putting together a smorgasbord of protein, fat and carbs.  This was super simple since most of the items did not require cooking i.e. avocado, berries, roasted veggies and protein leftovers.

Now that strawberries are in full season in Oregon, I wanted to keep it local, but not too sweet.  This salad works for breakfast, lunch or dinner.  However, starting with this protein packed clean meal in the morning provided an extra boost of energy that I could certainly use.

I prepped all 4 servings of this dish Sunday (Less than 20 minutes for 4 Meals) and pre-packed them for my week.  Easy is the key to Clean eating.

Strawberry Cherry Steak Salad plated and ready to eat.

Strawberry Cherry Steak Salad plated and ready to eat.

Ingredients

  • 1 LB of Steak, I chose (4) .25 LB Denver Steaks that cook in minutes and are already perfectly portioned.
  • 8 Ounces of Cherry Tomatoes
  • 8 Ounces Strawberries
  • 8 Ounces Arugula
  • 4 Ounces Goat Cheese (Omit for 100% Paleo or Kosher Meals)
  • 4 Tablespoons Balsamic Glaze
  • 4 Tablespoons Olive Oil
  • Salt and Pepper

Directions

Take out 4 lunch-size bowls with lids, or 1 large container that you can take a portion out of for each meal.

Cut cherry tomatoes in half and strawberries in quarters.

In a large bowl, toss arugula, cherries, strawberries and olive oil.  Sprinkle with salt and pepper as desired. Add goat cheese and toss again. 

Either divide into your 4 containers, or put into one large one.

Not beautifully plated, but incredibly functional.  Snap on the lid and off I go!

Not beautifully plated, but incredibly functional.  Snap on the lid and off I go!

Season the steaks with salt and pepper.  Using either your BBQ, cast iron grill (my choice) or sauté pan, sear both sides of the steak.  (I prefer my very rare.)  Remove from heat an package each separately in foil.

Store everything in the fridge.

To serve, slice steak thinly and place on top of salad. HINT: I do this before leaving the house in the morning so it is ready to eat once I get to work.