Steak Salad Niçoise (serves 2)
Most of the ingredients in this recipe are estimates and can be adapted for your own party. Feel free to use the amounts or types of produce that you prefer.
- 1 10-oz package of mixed greens (or any lettuce you like)
- 6-8 steak tips
- 1/2 pint of cherry tomatoes
- 4 red bliss potatoes
- Handful of French green beans
- 1/2 cup Kalamata olives
- 1/3 cup feta cheese or goat cheese (I used French feta)
- 2 tsp extra virgin olive oil
- Balsamic Vinaigrette (I like Cindy’s Kitchen)
Lightly coat the steak tips in the olive oil and season with salt and pepper. (I used a special salt with Herbes de Provence that I got in France, but regular salt is perfect, too.) Cook on the grill, browning each side, until steak is cooked to your liking. It should be about 5-8 minutes per side. Remove from the grill and let sit for at least 5 minutes.
For cooking the red bliss potatoes, either put them in a pot, cover with water by 1 inch, bring to a boil, and cook for 12 minutes or until soft…. or, take the shortcut (like me), and poke the potatoes a few times with a fork and cook in the microwave for about 3-4 minutes until tender. You want the potatoes to be cooked through and soft enough to cut, but not too soft that they fall apart.
Steam the green beans for about 7 minutes or until tender.
Cut the cherry tomatoes in half.
Toss the lettuce in the dressing and place in a large bowl or platter. Arrange the rest of the ingredients into sections on top of the lettuce.