Niçoise-ish steak salad
A classic salad with a twist
4
Serves
20 mins
Prep Time
20 mins
Cook Time
Recipe author
Kirsten McCaffrey
This is a niçoise salad, but not as you know it. Originally from Nice, France, we've tampered a little with the original to include healthy, lean New Zealand beef.
We love that it's loaded with vegetables and soft boiled eggs for the ultimate filling lunch or dinner. Excellent for meal prepping or even an office lunch - just keep the dressing separate and toss through right before you eat.
This is a niçoise salad, but we've swapped the fish for skirt steak. Carefully cooked so it's tender, skirt steak has such a delicious flavour. We love this salad for meal prepping, especially if you're after a high protein lunch or dinner.
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Ingredients
600g Quality Mark beef skirt steak
300g baby new potatoes
200g green beans
ends trimmed
300g baby spinach leaves
180g cherry tomatoes
halved
½ cup black olives
½ red onion
thinly sliced
1 Tbsp wholegrain mustard
1 lemon
juiced
4 Tbsp olive oil
A handful fresh dill
i
chopped
4 eggs
soft boiled, peeled and halved
Method
Salad
1
In a heavy frying pan heat a little oil over a high heat.
2
Sear your skirt steak for 4 minutes each side until medium rare in the middle.
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3
Remove from the pan and rest it, covered, for 10 minutes while you get everything else ready.
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4
Halve or quarter the potatoes so they’re approximately the same size. Boil for 10 to 12 minutes until just tender.
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5
Add the beans to the water and blanch for 2 minutes. Drain both and set aside.
6
Place the eggs in a pot and bring to a boil. Cook for 4 minutes then plunge into icy water to halt the cooking process immediately. Once cool to handle, peel and set aside.
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7
In a big bowl, whisk all the dressing ingredients together.
8
Add in your potatoes, beans, spinach leaves, tomatoes, olives, red onion and toss everything together.
9
Slice the skirt steak thinly and carefully scatter across the top. Halve the eggs and lay them on top too.
10
If you’ve reserved a little of the herbs for garnish, now’s a great time to add them.
Nutrition Information per Serving (517g)
This nutrition analysis is based on 4 serves.
Energy
2626kJ (628 kcal)
Protein
44.5g
Total Fat
41.8g
Saturated Fat
8.9g
Carbs
15.9g
Dietary Fibre
6.3g
Sodium
375mg
Iron
6.5mg
Zinc
8.3mg
Vitamin B12
2.0µg
