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Grilled Steak Salad Niçoise Recipe

Grilled Steak Salad Niçoise

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.


Servings: 4

How to make it

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.