Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
25 Mins
Total Time
40 Mins
Serves 4 (serving size: 1 1/2 ounces beef, 1/4 cup tomatoes, 5 olives, about 3/4 cup beans, about 3/4 cup romaine, and 2 egg quarters)

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.

Ratings & Reviews

Good home dinner

July 19, 2016
A good, simple dish I put together pretty quickly.  Followed recipe exactly except for adding a bit of honey to thee dressing, since like another reviewer, I found it pretty tart.  Only change was that I include more lettuce, a small amount of fresh mint and basil, and made half the recipe (two people) but all the dressing and was glad I did. This makes very generous servings, and one serving was plenty for my husband who normally will eat two CL servings of a dish.  Served with a baguette and a little goat cheese to spread.


March 03, 2016
Made this exactly as written and we loved it!!!! Will be making this again and again.


January 24, 2016
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!


January 03, 2016
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. 


December 28, 2015
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!