
Source:
Incredible Egg Board
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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
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1/3 cup red wine vinegar
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2 tablespoons honey
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1 tablespoon olive oil
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2 teaspoons dried basil leaves
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Salad
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One 1-pound beef top sirloin steak, cut 3/4-inch thick
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1 medium sweet onion, cut into 1/2-inch thick slices
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6 cups chopped romaine lettuce
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1 medium tomato, sliced
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6 large eggs, hard-cooked, peeled and sliced
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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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