Steak Bistro Salad

Prep Time 20

Cook Time 25

Servings Servings

Calories 476kcal

4 Eggs
12 oz Sirloin steaks substitute deli roast beef if desired
2 tbsp Steak seasoning montreal steak seasoning or comparable brand
6 cups Spring mix
1 Avocado sliced
12 slices Cucumber thin
2 Radish sliced thin
12 Grape tomatoes halved
1/2 cup Red onion sliced thin
4 tbsp Feta cheese or more if desired
4 slices Crusty bread toasted and drizzled with olive oil (or your preference of bread)

Preheat a skillet or non-stick pan over medium heat.
Place the eggs in a pot and cover with cold water. Bring the eggs to a boil on the stovetop. Once the water starts to boil, set a timer for 6 minutes. Remove from the heat, drain the water, and run the eggs under cold water for 2-3 minutes to cool. Then peel and slice.
Season both sides of the sirloin well with steak seasoning and salt. Cook the steak on both sides to your desired temperature using a thermometer (see below). Once cooked, set aside to rest for 3-5 minutes before slicing thin against the grain.
Lay down the spring mix, top with sliced steak, hard boiled eggs, avocado, cucumber, radish, tomato, onion, and feta.
For the dressing: place all ingredients in a blender or food processor and blend until smooth. Taste and adjust any of the ingredients as needed. Season with salt and pepper to taste (add more milk if needed to thin out the dressing).
(If you don't have a blender or food processor you can chop and whisk everything together by hand.)
Serve the dressing over top or on the side (about 1-2 teaspoons of dressing per portion) and serve with bread.

Steak Internal Temperatures: