Guys, it’s Friday and I have steak for you!
Not just steak though… a beautiful spring salad with flank steak, a mix of baby spinach and arugula, asparagus, and soft-boiled eggs plus a delicious dairy-free lemon yogurt sauce!
I LOVE soft-boiled eggs. Basically, I like all forms of eggs when the yolk is runny. Off topic but did y’all know that I had another blog way before this one on Blogspot (now Blogger) called Sunny Side Up?? That’s how much I love eggs. It died though because I forgot to renew the domain… Whoops.
Have y’all ever made soft-boiled eggs? IT’S SO EASY. Ali at Gimme Some Oven just did the most adorable series all about eggs (gearing up for Easter) soooo here is the BEST tutorial for soft-boiled eggs! I like soft-boiled eggs because you get the cooked egg whites without the chalky egg yolk that you have with hard-boiled eggs. Instead, you have an ooey gooey yolk-y center… YUM! But don’t worry, the runny egg yolk pairs perfectly with our lemon yogurt sauce.
Soo dairy-free yogurt sauce? YUP. I used my favorite coconut yogurt which is dairy free! However, you can use any plain unsweetened yogurt that you please or even sour cream!
Why asparagus? BECAUSE IT’S IN SEASON and I want you all to have funny smelling pee. If you don’t know what I’m talking about, read here. So fascinating.
Lastly, let’s talk about some steak. I used flank steak but you could also use skirt steak. Want to know the difference? Click here. I had to Google it because I’m not a meat expert.
Did you just laugh?!
Just kidding. I laughed too.
- 1 lb flank steak, sliced in half vertically (yielding two 6-8 inch pieces)
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1/2 cup water, divided
- 1/2 tablespoon olive oil
- 1/4 cup coconut yogurt (or plain unsweetened yogurt of choice)
- 1 tablespoon lemon juice
- dash of sea salt and pepper
- 1/4 teaspoon cayenne pepper
- 4 large eggs, soft-boiled (tutorial here)
- 16 oz (1 bunch) asparagus, trimmed
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1-2 tablespoon olive oil
- 5 oz mix of baby spinach and arugula
- Marinate the steak: In a small bowl, combine garlic powder through sea salt then whisk with a fork until well combined. Rub the steak with the spice mixture, covering all sides. Place spice coated steak in a shallow dish, then pour 1/4 cup water in the dish and cover with plastic wrap. Let marinate in the fridge for 2-24 hours, flipping over half way through and adding the remaining 1/4 cup water.
- Prepare yogurt sauce: Combine all ingredients in a small bowl or jar. Whisk or shake until well combined. Taste then add more spices if needed.
- Cook the steak: Heat olive oil in a large cast iron skillet over medium heat. Remove steak from shallow dish, shake off any excess marinade then add it to the pan. Cook for eight minutes, flipping over half way though. After eight minutes, cover the skillet and cook for an additional 2-5 minutes depending on how you like you steak cooked (I did three minutes for medium rare | internal temperature for medium rare should be 125°F to 130°F.). Remove steak from heat, let rest five minutes, then cut against the grain into very thinly slices.
- ^You could also cook the steak using the broiler setting on your oven - see here.
- Make the asparagus (while steak is cooking): Set your broiler to its highest setting. Place trimmed asparagus on a baking sheet then drizzle olive oil over top. Season with sea salt and pepper then broil for 6-8 minutes.
- Soft boil your eggs while the asparagus and steak are cooking.
- Assemble salad: Divide the baby spinach and arugula mix and asparagus into four bowls. Top each bowl with one fourth of the sliced steak and one soft-boiled egg cut in half. Finish by drizzling a little lemon yogurt sauce over top. ENJOY.
Recipe inspired by Cooking Light
I just started listening to the Big Little Lies soundtrack on Spotify and it’s wonderful!!! Have you seen Big Little Lies?! If not, go do that ASAP. So amazing but also depressing because it’s over…
Doing anything fun this weekend?! I’m going to make vanilla bean macarons with rainbow coconut buttercream frosting and some fajita handpies, if everything goes to plan… keep an eye out on Instastories for my weekend cooking adventures! We’ll also be doing some Spring cleaning by tackling our basement and possibly the garage… Tom isn’t too excited about these projects. Maybe the macarons will help…