Steak Salad with Roasted Carrots + Egg

This Steak Salad with Roasted Carrots + Egg is a nutrient-dense powerhouse that hits all the midlife must-haves: protein, fiber, and flavor. Iron-rich steak supports energy and lean muscle, soft-boiled eggs add a boost of satisfying, bioavailable protein, and roasted carrots bring antioxidant-packed fiber to keep your hormones humming. Layered over fresh greens and finished with a tangy Dijon vinaigrette, this salad is anything but basic. It’s bold, balanced, and built to fuel the strong, lean body you’re working for.
 
Ingredients: Makes 2 Servings
8 oz sirloin steak
1 cup carrots, roasted
2 cups spring greens
2 soft-boiled eggs
1 tsp olive oil
1 tsp garlic powder
Salt & pepper
2 tbsp Dijon Apple Cider Vinaigrette (see recipe)
 
Directions
Toss carrots with olive oil, salt & pepper. Roast at 425°F for 20–25 mins.
Soft boil eggs (6 mins in boiling water, then ice bath). Peel and halve.
Grill steak 4–5 mins per side, rest 5 mins, slice thin.
Assemble salad with greens, roasted carrots, steak, and eggs. Drizzle vinaigrette.