Steak Salad Niçoise Recipe

Name: Steak Salad Niçoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs (refrigerator-cold); 10 ounce red potatoes; 12 ounces haricots verts (French green beans); Cooking spray; 8 ounces trimmed New York strip steak; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1/4 cup chopped fresh flat-leaf parsley; 1 tablespoon fresh thyme leaves; 2 1/2 tablespoons olive oil; 2 tablespoons white wine vinegar; 1 teaspoon Dijon mustard; 1 small garlic clove, grated; 3 cups chopped romaine lettuce; 1 cup halved cherry tomatoes; 20 nicoise olives

Servings: persons

2 large eggs (refrigerator-cold)
10 ounce red potatoes
12 ounces haricots verts (French green beans)
Cooking spray
8 ounces trimmed New York strip steak
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon fresh thyme leaves
2 1/2 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 small garlic clove, grated
3 cups chopped romaine lettuce
1 cup halved cherry tomatoes
20 nicoise olives

1
Place eggs and potatoes in a large saucepan; cover with cold water to 2 inches above eggs. Bring to a boil; reduce heat to medium-low, and cook 7 minutes. Remove eggs from pan; place in a large ice water-filled bowl. Continue cooking potatoes 13 more minutes or until tender. Remove potatoes with a slotted spoon. Cool slightly; cut into quarters. Add beans to boiling water; cook 4 minutes or until crisp-tender; drain and place in ice water. Drain well; place potatoes and beans in a large bowl. Peel eggs; cut into quarters, and set aside.
2
Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut across grain into thin slices; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper.
3
Combine remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, parsley, and next 5 ingredients (through garlic) in a small bowl or jar; stir with a whisk or shake until well blended. Drizzle half of dressing over potato mixture; toss to coat. Divide potatoes, beans, steak, lettuce, tomatoes, olives, and eggs evenly among 4 plates. Drizzle remaining dressing over servings.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 large eggs (refrigerator-cold), 10 ounce red potatoes, 12 ounces haricots verts (French green beans), Cooking spray, and more.

Yes, Steak Salad Niçoise falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Steak Salad Niçoise

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