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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.
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Serves: 4
Prep Time: 7 to 10 minutes
Cook Time: 18 to 25 minutes
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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.





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