Steak & Egg Salad
Serves: 6
  • 1 romaine heart, torn into pieces
  • 1 head Bibb lettuce, torn into pieces
  • 1 cooked Top Sirloin Grilling Steak (seasoned and basted with barbecue sauce), thinly sliced
  • 2 Hard boiled eggs, cubed
  • 2 avocados, pitted, peeled and cubed (sprinkled with lemon juice)
  • 15-17 grape tomatoes, halved
  • ¾ cup feta cheese, crumbled
  • ½ cup olive oil
  • 3 Tbsp red wine vinegar
  • 1 Tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 Tbsp maple syrup
  • 1 clove garlic, minced
  • Salt and pepper
  1. For the salad: Halve, seed, peel and dice the avocado. Put the lettuces into a large salad bowl or platter. Arrange the steak, eggs, avocado, tomatoes and cheese over the lettuce.
  2. To make dressing: In a jar with lid, combine all ingredients. Season with salt and pepper. Cover and shake to combine. Pour over salad just before serving.
Recipe by Eat In Eat Out at