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steak salad with jammy eggs and slow roasted tomatoes

Steak Salad with Jammy Eggs & Roasted Tomatoes

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author Breathing and Cooking

Ingredients

  • 1 to 1 1/2 lb flat iron steak
  • 4 eggs
  • 1 1/2 cups cherry tomatoes preferably on-the-stem-type
  • 2 avocados halved and sliced
  • 1/2 cucumber cut into thin strips
  • 1/2 cup crumbled goat cheese
  • mixed salad greens I like baby spinach and a mix of leaf lettuces
  • Red Boat salt or Kosher Salt
  • Cracked Pepper
  • Olive oil

Dressing of choice

  • Basic Balsamic Vinaigrette see notes
  • Coffee Vinaigrette see notes

Instructions

  • Preheat oven to 350. Season steak with Red Boat Salt or kosher salt and let stand at room temperature until ready to grill.
  • Make roasted tomatoes: Place cherry tomatoes on a baking sheet, drizzle with olive oil and sprinkle with kosher salt and cracked pepper, turning to coat. Roast tomatoes 30 minutes, shaking pan halfway through, until tomatoes are semi wrinkled and some of them have split open. Set aside.
  • Make Jammy Eggs while the tomatoes roast: Bring several inches of water to a boil in a sauce pan fitted with a steamer basket. Once it boils place eggs in the steamer basket and close the lid. After 8 minutes move eggs from pan into a bowl of ice water and let cool 15 minutes before peeling.
  • Make dressing of your choice (ingredients for both options are in notes): Whisk all ingredients except for oil in a bowl. Gradually whisk in oil until emulsified. Adjust seasoning to taste.
  • Cook the steak either on the grill or stove-top in a heavy pan (cast iron works great). If cooking in a pan, coat your pan with 1 Tablespoon of oil. You'll cook at a fairly high heat, only turning once, for 3-5 minutes per side depending on the desired final temp. Let the steak rest for 5 minutes before slicing across the grain at a slight angle. *See notes for steak temps*
  • Build your salads: While the steak rests divide salad greens between 4 plates. Drizzle each serving with a tiny bit of olive oil (about 1/2 tsp) and season lightly with salt (preferable flaky salt) and cracked pepper. Divide cucumbers, roasted tomatoes and goat cheese over the center. Arrange 1/2 of an avocado and 2 egg halves off to the side of each salad. Divide steak slices between salads, fanning over the top. Drizzle lightly with dressing and pass the rest at the table.

  • *You can make the eggs, roasted tomatoes and salad dressing up to a week ahead for an even faster meal

Notes

  • For Basic Balsamic Vinaigrette: Whisk 1 Tablespoon balsamic vinegar, 1 Tablespoon red wine vinegar, 1 teaspoon dijon mustard, and a pinch each kosher salt and cracked pepper in a bowl. Gradually drizzle in 1/3 cup olive oil while whisking constantly until mixture is thick and emulsified. Taste and adjust salt and pepper if needed.
  • For Coffee Vinaigrette: whisk 3 Tablespoons sherry vinegar, 1 teaspoon honey, 1 teaspoon instant espresso until espresso is dissolved. Gradually drizzle in 1/3 cup olive oil while whisking constantly. season to taste with salt and pepper. This dressing will stay fairly thin.
  • Flat iron steak is best medium rare to medium (130°f - 140°f), more than medium and it will be chewy. For best results remove steak from heat 5 degrees lower than your desired final temperature. The temperature will rise 5 degrees while your steak rests and this will also allow the juices to flow back into the meat. Don't skip this step.
  • Click here for more detailed instructions on steaming perfect easy to peel eggs.