Steak au Poivre
and steak house salad with walnuts and hard boiled eggs
Ingredients
- Steak, NY Strip - 1 lb ((sub beef tenderloin steaks or other cut of choice)
- Black pepper - 1 Tbsp
- Salt - 1 1/2 tsp
- 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
Prep
- 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)
- 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.)
- Shallots - Dice shallots. (Can be done up to 5 days ahead)
- Make vinaigrette - Combine shallots with vinegar, maple syrup and mustard. Add olive oil while whisking. (Can be done up to 5 days ahead)
- 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)
- Tomatoes - Slice in half. (Can be done up to 2 days ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Peel and chop eggs.
- 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.
- Let steak rest, covered with foil, for ~10 minutes.
- While steak rests, combine spinach, walnuts, eggs and tomatoes. Add vinaigrette a little at a time until dressed to your liking.
- Serve steak with salad on the side. Enjoy!
Nutrition Facts
Reviews
Ratings
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.
0 HelpfulRisotto 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.
0 HelpfulLoved this! Didn’t change much except more ricotta, parm and s&p in the risotto. Very excited for leftovers for lunch!
0 HelpfulMy kiddo hates ricotta so I subbed parm. It was really good and I love having an easier way to make risotto.
0 HelpfulSimplified 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.
0 Helpful