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Steak au Poivre
and steak house salad with walnuts and hard boiled eggs

Active: 30 min Total: 1 hr
Steaks and a hearty, colorful salad make a special meal if you're celebrating Valentine's Day today or if you just need a hearty, satisfying meal on a chilly evening. For such a guest-worthy meal, the ingredients list and active cook time are quite short.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Steak au Poivre:
  • Steak, NY Strip - 1 lb ((sub beef tenderloin steaks or other cut of choice)
  • Black pepper - 1 Tbsp
  • Salt - 1 1/2 tsp
Steak House Salad with Walnuts and Hard Boiled Eggs:
  • Eggs - 2, hard boiled
  • Shallots - 1 clove, diced
  • Vinegar, balsamic - 1 Tbsp
  • Maple syrup - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 3 Tbsp
  • Spinach, baby - 6 oz
  • Walnuts, halves or pieces - 2 oz
  • Tomatoes, cherry or grape - 1 cup, halved

Nutrition Facts

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Prep

  1. Boil eggs - Cover eggs with cold water and some salt. Bring to a boil and then turn off heat. Let eggs sit in hot water for 11 minutes and then run in cold water for easier peeling. Roll egg against a hard, flat surface to break up shell, and then peel. If making ahead of time, peel right before serving. (Can be done up to 5 days ahead)
  2. Steak - Remove steak from the refrigerator 30 minutes before cooking to allow steaks to come to room temperature. Season with black pepper and salt. (Note: As the name implies, these are peppery steaks. If you prefer less pepper, feel free to reduce the amount listed.)
  3. Shallots - Dice shallots. (Can be done up to 5 days ahead)
  4. Make vinaigrette - Combine shallots with vinegar, maple syrup and mustard. Add olive oil while whisking. (Can be done up to 5 days ahead)
  5. Toast walnuts (optional) - If you’d like the walnuts for the salad toasted, heat a skillet over medium-high heat. Add walnuts and cook in the dry pan, stirring constantly, until toasted, 2 to 3 minutes. (Can be done up to 5 days ahead)
  6. Tomatoes - Slice in half. (Can be done up to 2 days ahead)

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Make

  1. Peel and chop eggs.
  2. Heat a skillet over medium-high heat. Brush with cooking oil. Place steak onto hot pan. Sear steak for ~4 minutes on each side. Lower heat to medium, cover with foil, and cook for another 2 to 3 minutes for medium-rare; another 4 to 7 minutes for medium; 8 to 10 minutes for well-done.
  3. Let steak rest, covered with foil, for ~10 minutes.
  4. While steak rests, combine spinach, walnuts, eggs and tomatoes. Add vinaigrette a little at a time until dressed to your liking.
  5. Serve steak with salad on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (78)
Gluten-free (6)
Paleo (9)
Vegetarian (18)

36 reviews

Steak was great! I don't know what I did wrong on the risotto but it did not have a great texture. Pretty tasty though. would probably just make it the regular way.

By: Katharine
Posted: Jan 19, 2021
Diet: Original
0 Helpful

Risotto was delicious! Used leeks from our CSA in place of the onion. Extra ricotta so we could use up a container of it. We baked some salmon instead of doing the steaks since that's what we had on hand.

By: Kelley
Posted: Aug 28, 2020
Diet: Original
0 Helpful

Not a fan! Using the grill is a must for the steaks.

By: Michael
Posted: Jun 10, 2018
Diet: Original
0 Helpful

Loved this! Didn’t change much except more ricotta, parm and s&p in the risotto. Very excited for leftovers for lunch!

By: Emily
Posted: Mar 19, 2018
Diet: Original
0 Helpful

My kiddo hates ricotta so I subbed parm. It was really good and I love having an easier way to make risotto.

By: Carrie
Posted: Mar 13, 2018
Diet: Vegetarian
0 Helpful

Simplified it even further by cutting out the eggs from the salad, and doing a simple oil and balsamic dressing. The steak was about 1 in. thick and it came out nicely (medium to medium rare) with 4 minutes on each side and then 2-3 minutes in the covered pan, 5 minutes rest.

By: Sundi
Posted: Mar 01, 2018
Diet: Paleo
0 Helpful