Steak and Egg Salad
Did I tell you that I dyed 36 Easter Eggs? Yea, I did! See my earlier posts Classic Egg Salad and Goldenrod Eggs. Steak and Egg Salad is the 3rd entry in my series, What to do with Leftover Easter Eggs. Well, I’m not really doing a “series”; but each time I post a recipe using hard-boiled eggs, I’m calling it part of a “series” {wink}. And, really, the eggs pictured in the Steak and Egg Salad photo above are really leftover Easter eggs. Really.
In my desire to find ways for Charlie and I to eat these 36 hard-boiled eggs in a relatively small window of time, I literally used these hard-boiled eggs for breakfast (Goldenrod Eggs), lunch (Classic Egg Salad) and dinner (Steak and Egg Salad). Whew! I know Charlie is tired of hard-boiled eggs, but I love eggs and could eat them every day (but I don’t).
Anyway, this is a “composed” salad in that it is thrown together on a plate layer-by-layer. It also uses leftovers – both the hard-boiled eggs and the Grilled London Broil were leftovers. But, you could use any leftover steak you have on hand.
It is also a dinner salad; a meal in itself. But, you could serve it for lunch, too.
And, it’s a delicious salad full of the flavors of steakhouse fare – medium-rare beef surrounded by juicy tomatoes, creamy avocado, spicy green onions, satisfying hard-boiled eggs, pungent Feta cheese and creamy, robust blue cheese dressing.
Here’s what you do:
Romaine Lettuce
Wash and pat dry a head of romaine. Please several romaine leaves on each plate. If you prefer, tear the romaine leaves into bite-sized pieces.
Sliced London Broil
Slice several pieces from a previously grilled and now chilled leftover London Broil.
London Broil on Romaine
Place several pieces of cold, sliced London Broil on top of the romaine leaves (I used three slices per salad). Add 5 red grape tomatoes and 5 yellow cherry tomatoes (again, if you wish, you can slice the tomatoes in half). Sprinkle with diced green onions.
Adding veggies to salad
Add quartered hard-boiled eggs and sliced avocado.
Cheese and Dressing on Salad
Sprinkle each salad with Feta cheese and add a dollop of your favorite Blue Cheese dressing.
Steak and Egg Salad for Two
And a final picture – a close-up!
Steak and Egg Salad
And, here’s one for Pinterest:
Here’s the recipe:
PrintProtien-Packed Rich Man’s Steak and Egg Salad
A delicious way to use both leftover steak or London Broil and hard-boiled eggs! All the flavor of a steakhouse dinner combined into a salad.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 2 1x
- Category: Salad
- Cuisine: American
Ingredients
- 1 head of romaine lettuce, washed, leaves removed from stem and patted dry
- 6 slices of leftover London Broil
- 10 red grape tomatoes
- 10 yellow cherry tomatoes
- 1 green onion, diced (both white and green parts)
- ½ ripe avocado, peeled, seeded and sliced
- 2 hard-boiled eggs, peeled and quartered
- 4 tablespoons crumbled Feta cheese
- 4 tablespoons favorite blue cheese salad dressing
Instructions
- Arrange clean romaine leaves on dinner plates, dividing between 2 plates.
- Add 3 slices of London Broil to each dinner plate.
- Place 5 red grape tomatoes and 5 yellow cherry tomatoes on each plate.
- Sprinkle one-half of the sliced green onion on each plate.
- Arrange one-quarter of the sliced avocado on each plate.
- Arrange one (quartered) hard-boiled egg around each plate.
- Sprinkle 2 tablespoons of Feta cheese over each plate.
- Dollop each salad with 2 tablespoons of blue cheese dressing.
- Serve.
Tootles,
Thanks, it is! Great way to get your hubby to eat more veggies!