Nioise Steak Salad
Elevate your salad game with this Niçoise Steak Salad, a modern twist on the classic French favorite. This hearty, protein-packed dish features tender, perfectly seared sirloin steak atop a bed of crisp mixed greens, vibrant blanched green beans, and creamy new potatoes. Juicy cherry tomatoes, sliced cucumber, briny Kalamata olives, and tangy capers add layers of flavor, while soft-boiled eggs provide richness and visual appeal. A zesty Dijon mustard and red wine vinegar vinaigrette ties everything together, making each bite irresistibly balanced and flavorful. Ready in just under an hour, this stunning salad is ideal for a quick yet impressive lunch, a light dinner, or a centerpiece for entertaining. Discover how this Niçoise-inspired creation effortlessly combines fresh ingredients and bold flavors for a show-stopping meal!
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Recipe Information
Ingredients
- 1 lb Sirloin steak
- 1 tsp Salt
- 1 tsp Black pepper
- 4 tbsp Olive oil
- 8 oz New potatoes
- 6 oz Green beans
- 1 cup Cherry tomatoes, halved
- 1 Cucumber, sliced
- 1 cup Kalamata olives, pitted
- 1 tbsp Capers
- 6 cups Mixed salad greens
- 4 Eggs
- 1 tbsp Dijon mustard
- 2 tbsp Red wine vinegar
- 1 clove Garlic, minced
Instructions
Season the sirloin steak generously with 1/2 tsp salt and 1/2 tsp black pepper. Let it rest at room temperature for 10-15 minutes.
Bring a pot of salted water to a boil. Add the potatoes and cook for 10-12 minutes, or until tender. Remove and set aside to cool slightly, then cut into halves or quarters.
In the same pot, blanch the green beans for 2-3 minutes, or until bright green and tender-crisp. Immediately transfer them to a bowl of ice water to stop cooking. Drain and set aside.
Prepare the eggs by boiling them for 7-8 minutes for a soft, jammy yolk. Transfer them to a bowl of ice water to cool, then peel and halve.
Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Sear the steak for 3-4 minutes on each side for medium-rare, or to your desired doneness. Remove the steak from the skillet and let it rest for 5-10 minutes before slicing thinly against the grain.
In a small bowl, whisk together the Dijon mustard, red wine vinegar, minced garlic, and remaining 2 tbsp of olive oil. Season with the remaining 1/2 tsp salt and 1/2 tsp black pepper to taste. Set aside.
Assemble the salad by arranging the mixed greens on a large platter or individual plates. Top with halved potatoes, green beans, cherry tomatoes, cucumber slices, olives, and capers.
Add the sliced steak and halved eggs on top of the arranged salad.
Drizzle the Dijon vinaigrette over the salad just before serving.
Serve immediately and enjoy this vibrant and hearty Niçoise Steak Salad!
Nutrition Facts
Calories |
2428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.2 g | 208% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 8934 mg | 388% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 14.6 g | ||
| Protein | 168.8 g | 338% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 561 mg | 43% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 4216 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
