Steak, Egg & Blue Cheese Salad

Steak, Egg & Blue Cheese Salad is a hearty and satisfying dish that combines tender sirloin steak, eggs, blue cheese, and fresh vegetables. It’s a flavorful and nutritious meal that can be enjoyed for lunch or dinner.

To prepare the salad, a tangy vinaigrette is made by whisking together garlic, red-wine vinegar, Dijon mustard, and olive oil. The vinaigrette adds a zesty kick to the salad and enhances its overall taste.

The sirloin steak is seasoned with salt and pepper and then seared to perfection. The meat is cooked until medium-rare, resulting in juicy and flavorful slices. It is then sliced into medallions and drizzled with a portion of the vinaigrette.

The salad itself is assembled with fresh Boston lettuce as the base. The lettuce is tossed with the remaining vinaigrette, coating the leaves with its tangy flavor. Slices of the cooked sirloin steak, quartered eggs, crumbled blue cheese, thinly sliced carrot, radishes, and chives are layered on top of the lettuce.

The combination of tender steak, creamy blue cheese, and crunchy vegetables creates a delightful mix of textures and flavors. The vinaigrette ties everything together with its zesty and aromatic notes. It’s a well-balanced salad that offers a satisfying meal with a good balance of protein, vegetables, and savory elements.

The Steak, Egg & Blue Cheese Salad is not only delicious but also visually appealing, making it a great choice for a special occasion or when you want to impress your guests. It’s a versatile dish that can be enjoyed as a main course or served as a side salad alongside other dishes.

SERVES: 4

INGREDIENTS:

• 1 small clove garlic
• Kosher salt
• 3 Tbs. red-wine vinegar
• 1 1/2 tsp. Dijon mustard
• 1/2 cup plus 1 Tbs. extra-virgin olive oil
• Freshly ground black pepper
• 1 lb. beef sirloin steak tips
• 2 heads Boston lettuce, washed, spun dry, and torn into bite-size pieces (about 6 cups loosely packed)
• 4 medium- or hard-cooked eggs, peeled and quartered lengthwise
• 3/4 cup crumbled blue cheese (about 4 oz.)
• 1 medium carrot, peeled and very thinly sliced crosswise
• 6 medium red radishes, thinly sliced
• 1/4 cup 1-inch-long-sliced fresh chives

INSTRUCTIONS:

1. Roughly chop the garlic, sprinkle it with a generous pinch of salt, and mash it into a paste with the side of a chef’s knife. Transfer the garlic to a small bowl and whisk in the vinegar and mustard. Whisk in the 1/2 cup oil in a thin, steady stream. Season the vinaigrette to taste with salt and pepper. Drizzle the sirloin tips with 2 Tbs. of the vinaigrette and let sit while preparing the other salad ingredients. Reserve the remaining vinaigrette for dressing the salad.
2. Season the meat all over with 1 tsp. salt and 1/2 tsp. pepper. Heat the remaining 1 Tbs. oil in a 10-inch skillet (preferably cast iron), over high heat. When the oil is shimmering hot, add the meat and sear on both sides until cooked to your liking, about 3 minutes per side for medium rare. Let the meat rest briefly on a cutting board while assembling the salad.
3. Put the lettuce in a large serving bowl. Whisk the vinaigrette and toss the lettuce with just enough of the vinaigrette to coat. Slice the sirloin tips on the diagonal into 1/2-inch-thick medallions. Scatter the meat (and any accumulated juices), eggs, cheese, carrot, radishes, and chives on top of the lettuce. Drizzle the toppings with some of the remaining vinaigrette to taste (you may not need it all) and toss gently at the table. Serve any remaining vinaigrette on the side.

NUTRITIONAL INFORMATION:

PER SERVING

• 600 CALORIES | 37G PROTEIN | 7G CARB | 48G TOTAL FAT | 12G SAT FAT |
  28G MONO FAT | 4.5G POLY FAT | 285MG CHOL | 1,130MG SODIUM | 2G FIBER

NOTE:

• This steak is also delicious cooked on the grill. If you have a mandoline, use it to cut the carrots and radishes into very thin slices.