Cookwith

Name: Grilled Steak Nicoise-Inspired Salad with Lemon-Rosemary Vinaigrette
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 cups leftover grilled steak, sliced thin against the grain; 4 cups mixed baby greens (arugula, spinach, and/or Romaine); 8-10 baby potatoes, boiled and halved; 1 cup green beans, trimmed; 1/2 cup cherry tomatoes, halved; 1/4 cup Kalamata olives, pitted and halved; 2 large eggs; 1/4 small red onion, thinly sliced; 2 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 tsp fresh rosemary, very finely chopped; 1/2 tsp honey; Sea salt and black pepper, to taste

Grilled Steak Nicoise-Inspired Salad with Lemon-Rosemary Vinaigrette

SavoryPotato8655

Transform your leftover grilled steak into a showstopping Nicoise-inspired salad—perfect for a sunny day on Prince Edward Island. Crisp green beans, tender potatoes, briny olives, and jammy eggs are layered with fresh greens, juicy tomatoes, and savory steak. The lemon-rosemary vinaigrette brings everything together with bright, herby complexity, making the most of summer produce and yesterday’s steak. Every bite offers a satisfying balance of flavors and textures—ideal for a refined lunch or light dinner that feels both hearty and fresh.

Ingredients

Instructions

Bring a pot of salted water to a boil. Add green beans and cook 2-3 minutes until crisp-tender. Remove with slotted spoon and immediately plunge into ice water to stop cooking. Drain and set aside.
In the same boiling water, add eggs and cook for 8 minutes for a slightly jammy yolk. Transfer to ice water, peel, and halve.
Make the vinaigrette: Whisk together olive oil, lemon juice, Dijon mustard, honey, chopped rosemary, salt, and black pepper until emulsified. Taste and adjust seasoning as needed.
Arrange mixed greens on a large platter or two plates. Scatter over potatoes, green beans, cherry tomatoes, olives, and red onion.
Top with thinly sliced leftover steak. Drizzle everything generously with the lemon-rosemary vinaigrette.
Nestle egg halves around the salad. Finish with a sprinkle of sea salt and a crack of black pepper. Serve immediately.