Vegetables:
Kale: as needed; Romaine lettuce: as needed; Purple cabbage: as needed; Cherry tomatoes: as needed; Sweet corn kernels: as needed.
Meat and Eggs:
Eggs: 2; Steak: 1 piece.
Seasoning:
Salad dressing: as needed.
Flavor: Light; Cooking method: Pan-fried; Time: 45 minutes; Difficulty: Easy.
Steps to Make Steak and Vegetable Salad
Wash and chop the kale into small pieces.
Wash and slice the purple cabbage into wide pieces.
Wash and chop the romaine lettuce into sections.
Wash and cross-cut the cherry tomatoes.
Arrange the vegetables on a plate and sprinkle with sweet corn kernels.
Prepare boiled eggs in advance, peel and slice them.
Thaw the steak in advance and pat it dry with kitchen paper.
Heat the pan with oil, sprinkle with salt and black pepper, fry both sides of the steak until cooked, and then cut it into thick slices.
Arrange the boiled eggs and steak on a plate, and finally drizzle with your favorite salad dressing.
Because two additional lunch boxes were made, three pieces of steak were used.
