Steak & Egg Cobb Salad

MAKES 4 SERVINGS

2 eggs 1 beef strip loin grilling steak (about 400 g) 1½ tsp canola oil ½ tsp each salt and pepper 4 cups baby arugula 4 cups pea shoots quarter small red onion, thinly sliced 1 avocado, sliced 16 cherry tomatoes, halved ½ cup crumbled feta cheese

Buttermilk Horseradish Dressing

½ cup buttermilk ¼ cup sour cream 2 tbsp white wine vinegar 2 tbsp finely chopped chives 4 tsp prepared horseradish ¼ tsp each salt and pepper

Fill small saucepan with water; bring to boil over high heat. Add eggs; cook for 7 minutes. Drain and rinse under cold water until chilled, about 2 min eggs into quarters.

Meanwhile, rub steak all over with oil, salt and pepper. In cast-iron skillet, once, until medium-rare, 3 to 4 minutes per side. Transfer to cutting board; tent with foil. Let rest for 5 minutes before thinly slicing across the grain.

Meanwhile, on large platter, combine arugula with pea shoots. Arrange red onion, avocado, tomatoes and steak over top. Sprinkle with feta.

Buttermilk Horseradish Dressing

In medium bowl, whisk together buttermilk, sour cream and vinegar; whisk in chives, horseradish, salt and pepper until combined. Drizzle ½ cup of the dressing over salad. Serve remaining dressing with salad, if desired, or reserve for another use.

PER SERVING about 373 cal, 29 g pro, 25 g total fat (9 g sat. fat), 10 g carb (4 g dietary fibre, 4 g sugar), 163 mg chol, 627 mg sodium, 688 mg potassium. % RDI: 14% calcium, 22% iron, 23% vit A, 42% vit C, 45% folate.