Leftover steak can also be used in this simple salad, or you can marinate and cook a few days in advance. This recipe has a whopping 34g of protein with some extra protein coming from hard-boiled eggs.
Nutrition (per serving)
Calories: 321; total fat: 13g; saturated fat: 4g; protein: 34g; carbohydrates: 15g; fiber: 2.3g; cholesterol: 235mg; sodium: 136mg
Recipe and photo by The American Egg Board.
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Makes 4 servings
- For the dressing:
- 1/3 cup red wine vinegar
- 2 Tbsp honey
- 1 Tbsp olive oil
- 2 tsp dried basil leaves
- 1 tsp garlic and herb seasoning blend (like Mrs. Dash)
- For the salad:
- 1 beef top sirloin steak, cut 3/4" thick (about 1lb)
- 1 Tbsp garlic and herb seasoning blend (like Mrs. Dash)
- 1 medium sweet onion, cut into 1/2" thick slices
- 6 cups chopped romaine lettuce
- 1 medium tomato, sliced
- 6 hard-boiled eggs, peeled and sliced
How to make it
Combine dressing ingredients in a small bowl. Reserve 1/3 cup dressing for salad. Brush remaining dressing on onion slices.
Press 1Tbsp seasoning blend evenly onto beef steak. Place steak in center of grid over medium, ash-covered coals; arrange onion slices around steak. Grill steak, covered, 7-11 minutes (over medium heat on preheated gas grill, covered, 8-13 minutes) for medium rare (145°) to medium (160°) doneness, turning occasionally. Grill onion 10-12 minutes (gas grill times remain the same) or until tender, turning occasionally.
Carve beef into slices. Refrigerate until ready to assemble salad.
To assemble salad, arrange lettuce on serving platter. Top with steak slices, tomatoes, onions, and eggs. Drizzle with reserved 1/3 cup dressing.