Source:
Incredible Egg Board
|
Zesty Summer Steak Salad
Steak and eggs! Double the protein for a delicious summer salad that is filling enough for dinner. |
Rating:
Rate This Recipe |
Serves:
4
Prep Time:
7 to 10 minutes
Cook Time:
18 to 25 minutes
|
|
|
|
|
| |
|
Dressing
|
|
1/3 cup red wine vinegar
|
|
2 tablespoons honey
|
|
1 tablespoon olive oil
|
|
2 teaspoons dried basil leaves
|
|
Salad
|
|
One 1-pound beef top sirloin steak, cut 3/4-inch thick
|
|
1 medium sweet onion, cut into 1/2-inch thick slices
|
|
6 cups chopped romaine lettuce
|
|
1 medium tomato, sliced
|
|
6 large eggs, hard-cooked, peeled and sliced
|
To make the dressing: Combine the vinegar, honey, olive oil, basil, and seasoning blend in a small bowl. Reserve 1/3 cup of dressing for the salad and set the rest aside.
To make the salad: Prepare a charcoal or gas grill.
Press 1 tablespoon of seasoning blend evenly into the steak. Put the steak in the center of grill grid over medium, ash-covered coals. Brush the remaining dressing over the sliced onions and then arrange them around the steak.
Cover the grill and cook the steak for 7 to 11 minutes for medium rare (145° F) to medium (160° F), turning occasionally. (A gas grill may take 1 or 2 minutes longer.) Grill the onion slices for a total of 10 to 12 minutes or until tender, turning occasionally.
Carve the beef into slices. Arrange the lettuce on a serving platter. Top with the steak slices, tomatoes, onions and eggs. Drizzle with the reserved 1/3 cup of dressing. Serve with the Bagel Crisps.
|
|
|