Steak Niçoise Salad

Prep Time: 25 mins	Cook Time: 25 mins
Total Time: 50 mins	Serves: 4

A classic Niçoise salad is one of the most satisfying meals of summer, and this steak version transforms the French favorite into an elegant lunch or light dinner. Tender slices of perfectly cooked steak are layered with buttery potatoes, crisp green beans, juicy heirloom tomatoes, soft-boiled eggs, and fresh butter lettuce before everything is finished with a bright Dijon vinaigrette. The result is hearty enough to serve as a main course while still feeling fresh, colorful, and beautifully balanced.

Cooking each component separately may seem like an extra step, but it's what gives this salad its restaurant-quality appeal. The potatoes remain creamy, the green beans stay crisp-tender, the eggs have perfectly jammy centers, and the steak develops a deeply browned crust while remaining beautifully pink inside. Once everything is prepared, assembling the salad takes just minutes.

Ingredients

For the Salad:

•  1 1/2 pounds filet mignon or top sirloin steaks

•  1 tablespoon olive oil

•  2 tablespoons unsalted butter

•  1 teaspoon kosher salt

•  1/2 teaspoon freshly ground black pepper

•  1 pound small red or white potatoes

•  8 ounces green beans, trimmed

•  2 large heirloom tomatoes, cut into wedges

•  4 large eggs

•  2–3 ounces Gorgonzola cheese, crumbled

•  4 cups butter lettuce or mixed greens

For the Vinaigrette:

•  1/4 cup red wine vinegar

•  1 teaspoon Dijon mustard

•  1 small garlic clove, finely grated

•  1/2 teaspoon kosher salt

•  1/4 teaspoon freshly ground black pepper

•  1/2 cup extra-virgin olive oil

Instructions

Cook the Potatoes:

1. Place the potatoes in a large saucepan and cover with cold, salted water. Bring to a boil and cook for 12–15 minutes, or until fork-tender. Drain, allow them to cool slightly, then cut them in half.

Blanch the Green Beans:

2. Bring a pot of salted water to a boil. Add the green beans and cook for 3–4 minutes, until bright green and crisp-tender. Immediately transfer them to an ice bath to stop the cooking. Drain well and pat dry.

Soft-Boil the Eggs:

3. Bring a saucepan of water to a gentle boil. Carefully lower in the eggs and cook for 6-7 minutes. Transfer immediately to an ice bath. Once cool enough to handle, peel and cut each egg in half.

Prepare the French Vinaigrette:

4. Whisk together the red wine vinegar, Dijon mustard, garlic, salt, and pepper in a small bowl. Slowly drizzle in the olive oil, whisking constantly until smooth and emulsified.

Cook the Steak:

5. Preheat the oven to 450°F (230°C). Place a large oven-safe cast-iron skillet in the oven for 15–20 minutes, or until very hot.

6. Pat the steaks dry with paper towels and season both sides with the salt and pepper.

7. Carefully remove the skillet from the oven and place it over medium-high heat. Add the olive oil followed by the butter. Once the butter has melted and is foamy, carefully add the steaks. Sear for 2 minutes per side, without moving them, until a deep golden-brown crust forms.

8. Transfer the skillet to the oven and roast for 3–5 minutes, or until the steaks reach an internal temperature of 130–135°F (54–57°C) for medium-rare. Transfer the steaks to a cutting board and let them rest for 10 minutes before slicing thinly against the grain.

Assemble the Salad:

9. Arrange the butter lettuce on a large serving platter or divide it among four dinner plates. Scatter the potatoes and green beans over the lettuce, then arrange the heirloom tomato wedges around the platter. Lay the sliced steak over the vegetables and nestle the soft-boiled eggs throughout the salad. Sprinkle with the crumbled Gorgonzola and drizzle with the French vinaigrette just before serving.