Healthy Meal #4: Steak Salad Nicoise – A Hearty Winter Lunch or Dinner . . . or Linner

Healthy Meal #4: Steak Salad Nicoise – A Hearty Winter Lunch or Dinner . . . or Linner

Healthy Meal #4: Steak Salad Nicoise – A Hearty Winter Lunch or Dinner . . . or Linner

 

I love soups and crockpot meals in the winter, but once in a while, when I feel as if I’m on soupy overload, I like to switch things up a bit by serving something fresh and crunchy, yet hearty. On those days, this steak salad is the perfect go-to meal. Although healthy, this is a real meat and potatoes type of a salad.

Why, you might ask, is it okay to incorporate a steak that we typically think of as a diet no-no into a healthy dish?

Because the fat is trimmed off, making the meat a lean source of protein. Steak isn’t inherently bad. The unhealthy parts about eating steak are the immense portions we’re served in restaurants or serve ourselves, the fat, and basting the steak in butter, which, come to think of it, actually sounds quite delicious, doesn’t it? But it’s not worth the extra inch on our hips, so put the butter back down.

There may be a few ingredients to this recipe, but there’s nothing difficult about making it.

The hardest part about it, frankly, is pronouncing its name. Apparently, if you want to sound perfectly French about the whole thing, pour yourself a glass of Merlot, don a beret, play with the tip of your mustache, and pronounce it like this: nee SWAHZ. With the accent on the SWAHZ.

The Niçoise salad was born and raised in Nice, France, and typically uses tuna as the protein. This version, however, uses steak because its creator is morally opposed to tuna. No, actually, I have no idea why he or she subbed in the steak, I just know that my guys love it this way, and I wouldn’t change a thing.

And that it’s best to leave well enough alone.

And that if it ain’t broke, don’t fix it.

And that the early bird catches the worm . . . which, naturally, has nothing to do with this salad since the protein is neither bird nor worm. The saying just popped into my head, so I thought I’d share.

Stream of consciousness and all.

I’ll self-edit next time.

Promise.

Sorta.

 

Here’s how you make this lovely meat and potatoes salad . . . minus birds and worms.

Recipe courtesy of: myrecipes.com

Servings: 4

Nutritional Info.: Calories – 303, Saturated Fat – 3.6 g, Protein – 19 g, Carbs – 22 g, Fiber 5 g 

 

Ingredients:

2 large eggs

10 oz. red potatoes

12 oz. French green beans (haricot verts)

Cooking spray

8 oz. trimmed New York strip steak

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1/4 cup chopped fresh, flat-leaf parsley

1 tablespoon fresh thyme leaves

2 1/2 tablespoons olive oil

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1 small garlic clove, grated

3 cups chopped romaine lettuce

1 cup halved cherry tomatoes

20 Niςoise olives

Steak salad Nicoise: Ingredients

 

Directions:

~ Cook eggs and potatoes in a large saucepan of boiling water. After 8 minutes remove eggs and place in a bowl filled with ice water. Continue cooking potatoes until they’re tender – about 12 more minutes or so, depending on their size. Remove from the water with a slotted spoon to cool.

~ Once cool, cut eggs and potatoes into quarters.

~ Using same water, boil beans for 4 minutes until crisp tender. Remove and place in ice water.

~ Heat a cast-iron skillet (I used my heavy All-Clad pan.) over medium heat. Coat pan with cooking spray. (I used a touch of oil instead. Ever the rebel.) Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan and let stand for 5 minutes. Cut across grain into thin slices; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper.

~ Combine remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, parsley, and next 5 ingredients (through garlic) in a small bowl or jar until well blended. Drizzle dressing over salad.

 

This salad has a little something for everyone.

You’ve got your meat and potatoes, which my guys devoured:

Steak salad Nicoise: For your meat and potato lovers

 

And the egg/veggie vibe, which made me happy:

Steak salad Nicoise: And for your veggies fans

 

And it all combines into one beautiful and trés magnifique salad! (That’s pretty much the extent of my French, don’t worry.)

Steak salad Nicoise: It's a meaty salad meal that's beautiful to boot!

 

And here’s the printable version.

Bon Appétit!

 

Steak Salad Niςoise

Serves 4
Website myrecipes.com

Ingredients

  • 2 Large eggs
  • 10oz red potatoes
  • 12oz French green beans ((haricot verts))
  • Cooking spray
  • 8oz trimmed New York strip steak
  • 1/2 teaspoon kosher salt (divided)
  • 1/2 teaspoon freshly ground black pepper (divided)
  • 1/4 cup chopped fresh, flat-leaf parsley
  • 1 tablespoon fresh thyme leaves
  • 2 1/2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 Small garlic clove (grated)
  • 3 cups chopped romaine lettuce
  • 1 cup halved cherry tomatoes
  • 20 Nicoise olives

Directions

Step 1
Cook eggs and potatoes in a large saucepan of boiling water. After 8 minutes remove eggs and place in a bowl filled with ice water, and continue cooking potatoes until they are tender - about 12 more minutes or so, depending on their size. Remove from the water with a slotted spoon to cool.
Step 2
Once cool, cut eggs and potatoes into quarters.
Step 3
Using same water, boil beans for 4 minutes until crisp tender. Remove and place in ice water.
Step 4
Heat a cast-iron skillet (I used my heavy All-Clad pan.) over medium heat. Coat pan with cooking spray. (I used a touch of oil instead. Ever the rebel.) Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan and let stand for 5 minutes. Cut across grain into thin slices; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper.
Step 5
Combine remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, parsley, and next 5 ingredients (through garlic) in a small bowl or jar until well blended. Drizzle dressing over salad; toss to coat.

 

Written by Becky


Website:

1 Comment

Leave a comment

Your email address will not be published.


Post Comment

About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Your email address will not be shared with anyone else.