Steak Salad with Deviled Eggs

One of my favorite steak salads in the world is the one they serve at Del Frisco’s Grille at Sundance Square in Fort Worth, Texas. The meat is always seasoned perfectly, the dressing is delicious and they always serve it with a couple of deviled eggs.

This Whole30 Steak Salad with Deviled Eggs is my homemade riff on that classic.

What cut of meat should I use?

While you can get away with several different cuts of steak for a steak salad, I highly recommend going with a flat iron steak.

The flat iron steak is an extremely tender, well-marbled and flavorful steak that doesn’t require a long marinade and is perfect for grilling. You can typically get flat iron steaks from 1-2 pounds which means one steak is plenty for a family dinner.

How to grill a great steak:

There are a few simple tricks to grilling a perfect steak.

The first is to let the meat get close to room temperature before cooking. I typically recommend taking your meat out of the fridge around 30-45 minuets before putting it on the grill.

Always season with authority (as they say on Triple G). Rub your steaks with a little olive oil and then really give them a good sprinkle of salt and freshly cracked ground pepper. If you have a favorite rub you can use that too but make sure that you get enough salt on the steak.

Get your grill good and got before well before you cook the meat. You should immediately hear a sizzle when the steak goes on the grill. If not, you won’t get that delicious char on the outside. I usually let my grill preheat for at least 15 minutes with a closed lid before cooking my steaks.

Get yourself a quick read meat thermometer. They are not terrible expensive and are the easiest way to tell if you meat is cooked to perfection.

Ingredients:

• Flat Iron Steak: For this recipe I like to get 1-2 pounds of flat iron steak. If you can’t find that particular cut flank steak will also work you’ll just need to tenderize it with a meat mallet and make sure to slice it against the grain.
• Eggs: I typically use 6 large eggs for this recipe. That way if you’re making this dish for 4 people everyone gets 2 deviled eggs (2 full eggs go into the filling). If you are huge deviled egg lovers feel free to double or even triple this recipe.
• Mayonnaise
• Sweet Pickle Relish: You can also chop up a few bread and butter pickles.
• Yellow Mustard
• Chopped Chives: Fresh or freeze dried will work.
• Lettuce: I like a mix of romaine, butter lettuce and mixed spring greens for this recipe but your favorite lettuce will do.
• Grape Tomatoes
• Juice of 1 Lemon
• Olive oil : Quality does make a different when using olive oil for salads.
• Champagne Vinegar: White wine vinegar would work fine too.
• Prepared horseradish
• Truffle Oil: I highly recommend not skipping the truffle oil. It adds a fabulous, earthy flavor to the salad and tastes fantastic on the deviled eggs. You don’t need a crazy expensive bottle and most grocery stores sell reasonably priced white truffle oil in the oil and vinegar sections.
• Honey: When it comes to honey the more local the better, but any brand will do.

Steak Salad with Deviled Eggs

A fabulously tasty low carb dinner recipe that works for a weeknight or a special occasion.

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Recipe by The Jam Jar Kitchen

5 from 17 votes

Course: Entree, SaladCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Resting Time

45

minutes

Total time

1

hour 

Ingredients

• 1-2 lb flat iron steak

• olive oil

• salt & freshly ground black pepper

• For the Deviled Eggs

• 6 large eggs, hardboiled

• 2 tbsp sweet relish or chopped bread & butter pickles

• 2 tbsp mayonnaise

• 1 tsp yellow mustard

• 1 tsp chopped chives (or 1/2 tsp dried chives)

• 1 tsp salt

• black pepper to taste

• For the Salad

• 2-3 12 oz bags of lettuce (I recommend mixing 1 bag of romaine with 1 bag of mixed greens)

• juice of 1 lemon

• 1/4 cup olive oil

• 1 tsp champagne vinegar (or white wine vinegar)

• 1 tsp prepared horseradish

• 1/2 tsp dijon mustard

• 1 tsp truffle oil

• 1/2 tsp honey

• salt & pepper to taste

• halved cherry tomatoes (optional)

• avocado (optional)

• grilled artichoke hearts (optional)

Directions

• Take your steak out of the fridge about 30-45 minutes before grilling to get it to room temperature. Pat it off with paper towels but don’t salt it at this time.
  
• While your meat is coming to room temperature make the deviled eggs.
  
  Take 2 of your hardboiled eggs and chop them up. Put them in a medium size mixing bowl.
  
  Slice the remaining 4 eggs in half and carefully, so as not to break the eggs, scoop out the cooked yolks and add them to the mixing bowl. Then add mayonnaise, mustard, chives, relish and salt & pepper to taste. Mix well until fully incorporated.
  
  Lay out the 8 egg halves and carefully fill them with the yolk mixture. You can do with with a spoon or cookie scoop, or fill a plastic bag with the yolk mixture and cut an opening in one of the bottom corners. Then pipe the mixture into the eggs.
  
  Once the eggs have been filled, put them, in the fridge to chill while you prepare the rest of the meal.
• About 15 minutes before you plan t o grill, heat your grill over medium-high to high heat until hot.
  
  Generously season both sides of the steak with salt, pepper and any additional seasoning (I like Montreal Steak Seasoning). Gently place the steak on the preheated grill (*you should immediately hear a sizzle, otherwise it is not hot enough*).
  
  Grill for about 3-4 minutes on the first side, then flip the steak and grill for an additional 3-4 minutes. Then turn the grill heat down to medium and continue cooking until the steak reaches your desired level of doneness. For medium rare this will be another 3-4 minutes or until the steak reaches an internal temperature of about 135-140 degrees F.
  
  Remove steak from the grill and place in a foil lined pan. Allow to rest for 5-7 minutes before slicing.
  
  
• While the steak is grilling/resting, prepare the dressing. Whisk or shake together olive oil, lemon juice, horseradish, dijon mustard, honey, truffle oil, champagne vinegar, and salt and pepper until well combined.
  
  Toss the dressing with lettuce and serve with steak and deviled eggs. Garnish with cherry tomatoes, avocado and/or grilled artichoke hearts as desired. Enjoy!

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