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Niçoise-ish steak salad

A classic salad with a twist

4

Serves

20 mins

Prep Time

20 mins

Cook Time

Kirsten McCaffrey

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

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600g Quality Mark beef skirt steak

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300g baby new potatoes

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200g green beans

ends trimmed

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300g baby spinach leaves

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180g cherry tomatoes

halved

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½ cup black olives

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½ red onion

thinly sliced

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1 Tbsp wholegrain mustard

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1 lemon

juiced

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4 Tbsp olive oil

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A handful fresh dill

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chopped

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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