Steak Salad Niçoise
Photo: Jennifer Causey; Styling: Claire Spollen
Before: Steak and Potatoes. The average New York strip is no less than a half-pound on the plate, and typically serves one. That's practically a day's worth of protein, plus a hefty 12 grams of sat fat--before the addition of buttered potatoes and beans.
We take a single 8-ounce steak, thinly slice it, and use it to flavor 4 entrée-sized salads, each filled with more than 2 cups of veggies.
How to Make It
Step 1
Place eggs and potatoes in a large saucepan; cover with cold water to 2 inches above eggs. Bring to a boil; reduce heat to medium-low, and cook 7 minutes. Remove eggs from pan; place in a large ice water-filled bowl. Continue cooking potatoes 13 more minutes or until tender. Remove potatoes with a slotted spoon. Cool slightly; cut into quarters. Add beans to boiling water; cook 4 minutes or until crisp-tender; drain and place in ice water. Drain well; place potatoes and beans in a large bowl. Peel eggs; cut into quarters, and set aside.
Step 2
Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut across grain into thin slices; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper.
Step 3
Combine remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, parsley, and next 5 ingredients (through garlic) in a small bowl or jar; stir with a whisk or shake until well blended. Drizzle half of dressing over potato mixture; toss to coat. Divide potatoes, beans, steak, lettuce, tomatoes, olives, and eggs evenly among 4 plates. Drizzle remaining dressing over servings.
Wonderful!!
Made this exactly as written and we loved it!!!! Will be making this again and again.
Amazing
I don't think I've ever had salad nicoise. So I didn't know what to expect. The sale was amazing. So flavorful! Used kalamata olives instead of nicoise. Highly recommend!
Yum!
This was really good! Took less time to prep than I expected, even though I cooked the hard-boiled eggs separately (wasn't certain I trusted the method here). The only change I made was to add a little bit of honey to the dressing because I thought it was a little too tart/bitter without sweetness. I also used multicolored little potatoes instead of all red which added some fun color. A very pretty salad worth serving to company. We ate as is, but it would be great with some crusty bread and/or soup.
Wow
Wow! Fresh, flavorful and filling. Easy enough for a quick weeknight dinner and delicious enough for company. Looks lovely plated. Will definitely be adding this to our rotation!
Good home dinner