Prep Time 22 minutes Cook Time 17 minutes
Crisp lettuce, tender grilled steak, flavorful vegetables, potatoes, and eggs make this a main dish salad your family will love.
by Chef Eddie Blyden
What you'll need
- 1 (16-ounce) top sirloin, skirt or flatiron
- Salt and pepper
- 4 cups mixed baby lettuces
- 4 hard boiled eggs, chopped
- 2 Roma tomatoes, quartered
- 1 cup Nicoise or kalamata olives, pitted
- 8 new potatoes, quartered and steamed until tender
- 20 green beans, end trimmed
- 1/4 cup balsamic vinegar
- 3/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoons shallots, minced
Helpful Tip:
For maximum tenderness, slice the cooked steak across the grain.
No whisk: Shake up the dressing in a lidded mason jar.
Notes:
Servings: 4
How to make it
- Start a charcoal or wood fire or preheat a gas grill or broiler, the fire should be quite hot and rack about 2 inches from the heat source.
- Cook the green beans in boiling salted water for about 4 to 5 minutes. Drain green beans and submerge in ice water for 2 minutes. Drain again. Set aside.
- Season steak with salt and pepper and grill for 4 to 5 minutes on each side until medium rare to medium. Leave for longer for well done meat. Rest steak on cutting board for 5 minutes. Cut the steak into 4 to 5 thin slices.
- To make the vinaigrette, add vinegar to the 3/4cup of olive oil along with salt, pepper, shallot and mustard. Whisk together in a bowl until smooth or shake vigorously in a mason jar for one minute.
- Arrange mixed lettuces on a platter and top with chopped hard boiled eggs, Roma tomatoes, olives, cooked new potatoes, and green beans. Arrange steak on top of the salad. Drizzle 2-3 Tablespoons of dressing over each salad.
