Steak Cobb Salad Meal Prep
Prep for the week ahead! Loaded with protein, nutrients and greens! Plus, this is low carb, easy peasy and budget-friendly.
Ingredients
- 2 tablespoons unsalted butter
- 1 pound steak*
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 6 large eggs
- 6 cups baby spinach
- 1 cup cherry tomatoes, halved
- 1 cup
Fisher Nuts Pecan Halves - ½ cup crumbled feta cheese
Instructions
- Melt butter in a large skillet over medium high heat.
- Using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste.
- Add steak to the skillet and cook, flipping once, until cooked through to desired doneness, about 3-4 minutes per side for medium-rare. Let cool before dicing into bite-size pieces.
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
- To assemble the salad, place spinach into meal prep containers; top with arranged rows of steak, eggs, tomatoes, pecans and feta.
- Serve with balsamic vinaigrette, or desired dressing.
Notes
*New York, rib-eye or filet mignon can be used.