We used our dinner leftovers to make these steak & eggs with homemade kale pesto.
6 ounces steak
2 cups mixed greens
homemade pesto or ½ avocado
2 teaspoons olive oil
Preheat the oven to 450 degrees. Sprinkle salt on the steak. Heat a cast iron skillet and heat the olive oil. Add the steak, sear for 2 minutes on both sides. Transfer the skillet to the oven and cook the steak for 10-12 minutes, flipping halfway through. Remove the skillet from the oven and transfer the steak to a plate. Cover and set aside. Re-heat the skillet on the stovetop and add the eggs. Cook as desired. Put 1 cup of mixed greens on 2 plates. Top each with an egg. Slice the steak and divide evenly amongst the 2 plates. Serve with homemade pesto or sliced avocado. Makes 2 servings [Per serving: 370 calories, 24g fat, 7g carbs, 5g fiber, 2g sugar, 33g protein].