• baby spinach 6 cups baby spinach
  • cherry tomatoes 1 cup cherry tomatoes, halved
  • eggs 6 large eggs
  • feta cheese 1/2 cup crumbled feta cheese
  • kosher salt Kosher salt and freshly ground black pepper, to taste
  • olive oil 2 tablespoons olive oil
  • steak 1 pound steak*
  • unsalted butter 2 tablespoons unsalted butter
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How to make it

  1. Melt butter in a large skillet over medium high heat.Using paper towels, pat both sides of the steak dry.
  2. Drizzle with olive oil; season with salt and pepper, to taste.
  3. Add steak to the skillet and cook, flipping once, until cooked through to desired doneness, about 3-4 minutes per side for medium-rare.
  4. Let cool before dicing into bite-size pieces.
  5. 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.
  6. Drain well and let cool before peeling and dicing.To assemble the salad, place spinachinto meal prep containers; top with arranged rows of steak, eggs, tomatoes, pecans and feta.
  7. Serve with balsamic vinaigrette, or desired dressing.