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Under 30 Minutes

Under 30 Minutes

Steak-and-Egg Salad

Thinly sliced skirt steak, hard-boiled eggs, and romaine lettuce make up this simple main-course salad. Also try it with seared mahimahi fillets instead of the beef.

  • prep: 15 mins
    total time: 30 mins
  • servings: 4

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Ingredients

  • 4 large eggs
  • 3/4 pound skirt steak, cut in half if long
  • Coarse salt and ground pepper
  • 1 head romaine lettuce, leaves separated
  • 1 head radicchio, leaves separated
  • 1 pound tomatoes, cut into wedges
  • 1 small red onion, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry or red-wine vinegar

Cook's Note

All it takes is some salt and pepper to make a delicious steak. It's okay to be generous; some of the seasoning will come off in the skillet.

Directions

  1. Step 1

    In a saucepan, cover eggs with cold water and bring to a boil over high. Boil 1 minute, then remove from heat. Cover and let sit 10 minutes. Run eggs under cold water until cool enough to handle, then peel and halve lengthwise.

  2. Step 2

    Meanwhile, season steak with salt and pepper. Heat a large skillet over medium-high. Place steak, fat side down, in skillet and cook until seared, browned, and medium-rare, about 7 minutes, flipping halfway through. Transfer to a cutting board and let rest 5 minutes before slicing against the grain.

  3. Step 3

    Divide steak, lettuce, radicchio, tomatoes, onion, and eggs evenly among four plates. In a small bowl, whisk together oil and vinegar, and drizzle dressing over each salad. Season salads to taste with salt and pepper.

Source
Everyday Food, July/August 2010

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Reviews (1)

  • yuan88gggmail 16 Sep, 2010

    yummy...