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Citrus Steak and Shaved Brussels Sprouts Salad

Serving Size

2

Ingredients

  • 1/2 lb. Brussels sprouts, shaved
  • 2 hard-boiled eggs
  • 1/4 cup almond slivers
  • 3-4 oz seared steak
  • Dressing
  • 1 tsp minced shallot 1/4
  • lemon zested 1/4
  • cup orange juiced
  • 1 1/2 tbsp lemon juiced
  • 3 tbsp olive oil

Directions

  • Prepare the Dressing: Combine shallot, lemon zest, orange juice, lemon juice, and olive oil. Whisk until emulsified and set aside.
  • Shave Brussels Sprouts: Use a mandoline, sharp knife, or food processor to shave Brussels sprouts into thin slices, or buy pre-shaved
  • Cook the Steak: Season steak as desired and sear in a skillet over medium-high heat. Cook until desired doneness, ensuring the internal temperature reaches at least 145°F for food safety.
  • Assemble the Salad: Top shredded Brussels sprouts with sliced hard-boiled eggs, almond slivers, and sliced steak.
  • Dress and Serve: Add dressing just before serving.

Notes

No Brussel Sprouts: Use other greens such as kale, cabbage, spinach, etc. More flavor: Add shredded parmesan cheese or goat cheese Leftovers: Store in an airtight container for up to 5 days. Store dressing for the second serving in the refrigerator and add before serving.

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