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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.


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


  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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  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!



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