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Steak & Egg Salad with Caper Vinaigrette

Steak & Egg Salad

a seared steak and egg butter lettuce salad with feta, garlicky roasted tomatoes, radishes, dill, and a tangy caper vinaigrette 

servings: 4

Scale

Ingredients

Caper Vinaigrette

Steak & Egg Salad

Instructions

Caper Vinaigrette

  1. Combine the lemon juice, caper brine liquid, dijon mustard, and honey in a small mixing bowl. Whisk until smooth. 
  2. Slowly drizzle in both oils, whisking continuously until emulsified. Stir in the capers, garlic, and salt. Set aside

Steak & Egg Salad

  1. Pat the steak dry and allow it to sit at room temperature for 20 minutes. 
  2. Season well with kosher salt and freshly cracked black pepper on all sides. Heat a large stainless steel pan (or cast-iron skillet) over medium heat. Add just enough oil to coat the bottom of the pan. Once the oil is hot, carefully place the steak into the pan.
  3. Allow the steak to sear on one side until browned and slightly crisp. Flip the steak and continue to cook until your desired doneness. Transfer the steak to a cutting board and let rest for 10 minutes. Thinly slice the steak. 
  4. To assemble the salad, spread the butter lettuce out onto a large platter. Drizzle with half of the caper vinaigrette. Arrange the steak, eggs, feta, tomatoes, radishes, and dill evenly on top of the lettuce. 
  5. Drizzle the remaining vinaigrette over top and season with freshly cracked black pepper. Toss salad or serve as is.

Notes

*I found these in the olive bar at Whole Foods, and they’re delicious. But you can also find jarred sun-dried tomatoes in oil at the store as well.