The Man’s Salad

  • Servings : 2
  • Prep Time : 60m
  • Ready In : 60m

I call this The Man’s Salad because he gets his meat and potatoes, and I get my mostly nutritious, highly delicious salad.

See Fire Roasted Peppers and Herb-Roasted Potatoes to prepare this dish.

Dress with Honey Mustard Dressing/Marinade.


  • 2 eggs, hard-boiled and sliced
  • 1/2 red pepper, roasted and sliced
  • 2 medium Herb-Roasted Potatoes
  • 1/4 cup purple onion, finely chopped
  • 2 and 1/2 c fresh spinach leaves
  • 2 flank steaks (8 oz total)
  • 1 and 1/2 c Honey Mustard Dressing/Marinade


Step 1

Pound flank steaks and marinade flank steaks in 1 c Honey Mustard Dressing/Marinade for at least 1 hour. Set aside remaining Honey Mustard Dressing/Marinade (this will be used to dress the salad).

Step 2

While flank steaks are marinading, hard boil eggs, chop purple onion and roast 1/2 red pepper.

Step 3

Add flank steak and the dressing it was marinading in, to skillet. Cook on high heat for about 4 minutes, flipping once. Remove from heat and let sit while you assemble remaining ingredients.

Step 4

Portion spinach out on two plates. Top with chopped purple onion, sliced egg, roasted red pepper slices.

Step 5

Thinly slice cooked steak against the grain and add to salad assemblage. Top with remaining Honey Mustard Dressing/Marinade.

Step 6


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