This steak and vegetable salad is a twist on the classic nicoise salad. This one is more family friendly, super easy to make and really good!
I just want to start off by saying this is the best salad I make for my family. Everything about it surpasses all homemade salads.
I took a traditional nicoise salad and gave it a little twist to be something that my family would love, like adding avocado, colorful tomatoes and super delicious creamy lemon vinaigrette.
This recipe calls for flank steak and it’s prepared by pan grilling it.
I really like using my stovetop grill because it gives it those beautiful and tasty char marks!
That adds a lot of flavor.
For the vegetables that get cooked you really want to pay attention and make sure you don’t overcook them.
Steam the green beans and remove them from the heat straight to an ice bath to stop them from cooking more.
Take them off while they are still bright green! So pretty.
I cooked the baby red potatoes by boiling them in salted water just until they are tender, you definitely don’t want them turning to mashed potatoes so just check on them every so often.
Use a fork to check the doneness, when you can poke it in but It still feels like there is some resistance they are done!
By leaving the skin in it will hold together nicely, just make sure to give them a good scrub when cleaning.
I also like to toss the green beans and red potatoes in a little bit of olive oil before I add them to my salad bowl. When you sprinkle salt and pepper over top, this helps the seasoning stick.
Alternatively you can put everything on the platter, grab a bit of olive oil and a basting brush and sort of paint on the oil over everything, even the eggs!
I absolutely love hard boiled eggs in my salads! I think if you skip the eggs in this recipe you are missing out because it adds so much flavor. The eggs and the avocado make it reminiscent, to me, of a west coast type of salad.
You want to know what sets restaurants salads apart from a salad made at home? The dressing.
It’s all about that delicious restaurant dressing. Yes you can buy bottles that promise the same level as the restaurant it comes from but it’s still never the same. So this creamy dijon lemon vinaigrette is so delicious you’ll swear (don’t swear) it’s from a restaurant.
With just a few ingredients it’s easy to prepare!
Steak and Vegetable Salad With Creamy Lemon Vinaigrette
- 1 1/2 lb flank steak
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 12 oz baby red potatoes cut in half
- 6 oz green beans trimmed
- 1/2 pint red cherry tomatoes cut in half
- 1/2 pint gold cherry tomatoes cut in half
- 4 hard boiled eggs
- 1 avocado pitted and sliced
- green leaf lettuce no set amount, however much you want, chopped up
- 1/4 c sunflower oil
- 1 tbsp dijon mustard
- 3 tbsp lemon juice
- 1 tbsp plain yogurt
- pinch of dried dill
- 1/8 tsp onion powder
- pinch of salt
- Make the vinaigrette, put everything in a food processor or whisk it in a bowl
- Chill the vinaigrette while preparing the salad
- Add the eggs to a pot of water just covering the top of the eggs, bring it to a boil, then cover with a lid and turn the heat off
- Cook the eggs for 15 minutes then rinse with cool water and peel and slice in half
- Season the steak with onion powder, garlic powder, salt and pepper. Rub it all around. Cook the steak over medium heat on a grill pan, to desired doneness
- Let the steak rest for at least 10 minutes, before cutting it
- Boil the potatoes until a fork can barely pierce through to the middle, set them aside, leaving the water in the pot
- Put the green beans in a steamer basket over the potato water, steam until the green beans are al dente and still bright green
- Transfer the green beans to an ice bath, to stop the cooking process
- Cut the steak into slices, or bite size pieces
- On a platter lay down a layer of lettuce, the steak, eggs, tomatoes, green beans, potatoes and avocado
- Serve with the creamy lemon dijon vinaigrette