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Steak & Egg Salad

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Servings 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
  • 3/4 cup feta cheese, crumbled

  • 1/2 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


  • 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.
  • 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.