This elevated take on a classic Steak Salad combines tender flat iron steak with deviled eggs and lettuce dressed with a lemon, horseradish and truffle vinaigrette. An insanely delicious low carb dinner that will have you going back for more!
Thank you DFG!
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 recipe is my personal riff on their classic dish!
Let's talk about Steak.
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.
Equipment need for this Steak Salad with Deviled Eggs
- Paper Towels
- Cutting Board
- Sharp Knife
- Mixing Bowl & Spoon
- Mason jar with lid or small bowl with a whisk for making the dressing
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. My favorite is Truffle Hunter Truffle Oil.
- Honey: When it comes to honey the more local the better, but any brand will do.
Tips and Tricks for grilling a fabulous steak
Bring your meat to room temperature before grilling.
I typically recommend taking your meat out of the fridge around 30-45 minuets before putting it on the grill.
Season, Season, Season
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.
Preheat your grill for at least 10 minutes before cooking.
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.
When in doubt, use a meat thermometer.
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.
Check out more Grilling Recipes from The Jam Jar Kitchen!
Steak Salad with Deviled Eggs
A fabulously tasty low carb dinner recipe that works for a weeknight or a special occasion.
4
servings5
minutes10
minutes45
minutes1
hourIngredients
1-2 lb flat iron steak
olive oil
salt & freshly ground black pepper
- For the Deviled Eggs
6 large eggs, hardboiled
2 tablespoon sweet relish or chopped bread & butter pickles
2 tablespoon mayonnaise
1 teaspoon yellow mustard
1 teaspoon chopped chives (or ½ teaspoon dried chives)
1 teaspoon 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
¼ cup olive oil
1 teaspoon champagne vinegar (or white wine vinegar)
1 teaspoon prepared horseradish
½ teaspoon dijon mustard
1 teaspoon truffle oil
½ teaspoon 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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Julia
Now this is a fancy salad! Definitely something I'm going to save and make for my significant other for a nice dinner.
Chef Dennis
This looks absolutely scrumptious!
jill
We love flat iron steaks. This recipe is going to be made over and over again at my house! So good!
Mama Maggie's Kitchen
Oh my! I need this in my life. Must print your recipe. Thanks for sharing.
Addison
This salad has the best flavors and toppings! I absolutely love deviled eggs!!!