Tossed Summer Steak Salad


by: Emily

Because you are slicing the meat, you don’t have to use the most expensive cut. You can get by with London broil, which nowadays is usually chuck, flank, or sirloin steak. If you want to use a more luxurious cut, buy a New York steak, either a shell (with the bone) or a strip (without the bone).


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serves: 4

1/2 pound haricots verts or small regular green beans (ends trimmed)

2 bunches arugula

1 bunch basil

1/2 cup pitted dark olives (such as Nicoise)

12 anchovy fillets (well drained) (optional)

4 tomatoes (peeled if desired and each cut into 6 or 8 wedges)

2 hard-boiled eggs (peeled, and each cut into 4 wedges)

1 1/2 pounds strip steaks (or flank steaks, seasoned with salt and pepper and rubbed with olive oil)

1 handful of nasturtium flowers (or other edible flowers) (optional)



Olive oil

Wine vinegar

Nutrition Facts
Tossed Summer Steak Salad

Servings Per Recipe: 4

Amount per Serving

Calories: 313

  • Total Fat: 9.6 g
  •     Saturated Fat: 2.9 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 184.5 mg
  • Sodium: 275.5 mg
  • Total Carbs: 10.6 g
  •     Dietary Fiber: 3.7 g
  •     Sugars: 5.3 g
  • Protein: 47.7 g

how is this calculated?

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1.  Build a hot charcoal fire with the coals 3 to 4 inches away from the grill rack. Use enough charcoal to make a double layer large enough for both steaks. Or, preheat a gas grill to high.

2.  Bring a saucepan filled with water to a boil, add the beans, and boil for 5 to 8 minutes, or until you feel only the slightest crunch when you bite into one. Drain in a colander and rinse with cold water.

3.  Discard the larger stems from the arugula and all the stems from the basil. Wash and spin all the leaves dry, and place in a large salad bowl. Arrange the olives, anchovies, tomatoes, and eggs around the perimeter of the bowl.

4.  About 10 minutes before serving, grill the steak by browning it over high heat and then cooking it over lower heat until it has the desired doneness. At the table, cut the steak across the grain on the diagonal into thin slices, and place the slices on top of the salad. Scatter the flowers on top, and sprinkle with salt and grind over pepper. Toss with olive oil and wine vinegar and serve.

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