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.
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)
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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.