Bistro Steak-and-Egg Salad

May 2011
Bistro Steak-and-Egg Salad

by 6 people

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Whats quick and hearty? Thin slices ofgrilled steak with garlic crostini, parmesanand a poached egg on a bed of mixed greens.

Makes: 4 servings

Prep: 20 mins

Cook: 30 mins

  • 1/2 round loaf crusty bread (from a 1-pound loaf), ends trimmed, cut crosswise into 1/4-inch-thick slices
  • 1/2 cup plus 2 tablespoons EVOO
  • 2 cloves garlic, 1 halved and 1 finely grated
  • 1 pound london broil, such as top round steak (about 1 inch thick)
  • Salt and pepper
  • 1/4 cup plus 1 tablespoon cider vinegar
  • 4 eggs
  • 2 teaspoons dijon mustard
  • 2 5 ounces bags mixed greens
  • 3 cups (half of a 5-ounce bag) baby arugula
  • 1/2 cup grated parmesan cheese
  1. Preheat a large grill pan over medium-high heat. Brush the bread slices with 1 tablespoon EVOO and grill, turning once, until grill marks appear, 1 to 2 minutes; rub each crostini with the halved garlic.
  2. Rub the steak with 1 tablespoon EVOO and season with salt and pepper; grill, turning once, until an instant-read thermometer registers 135 degrees for medium rare, 3 to 5 minutes per side. Let rest, then thinly slice against the grain and on an angle.
  3. Meanwhile, fill a large, deep skillet halfway with water and bring to a simmer over medium heat; add 1 tablespoon vinegar. Working with 1 egg at a time, crack into a small bowl and gently slide into the water. Cook until the whites are opaque but the yolks are still runny, 3 to 5 minutes. Using a slotted spoon, gently transfer the eggs to a kitchen towel to drain.
  4. In a salad bowl, whisk together the grated garlic, remaining 1/4 cup vinegar and the mustard; slowly whisk in the remaining 1/2 cup EVOO and season with salt and pepper. Add the mixed greens, arugula and 1/4 cup parmesan and toss. Divide among 4 serving plates and top each with some steak and a poached egg. Sprinkle with the remaining parmesan. Serve with the grilled garlic crostini.
  • Pack leftover grilled steak for lunch: Drizzle a ciabatta roll with balsamic vinegar and top with steak, tomatoes and lettuce.